Homemade Greek Pita - Second Harvest

Name: Homemade Greek Pita - Second Harvest
Ingredients: 500g bread flour; 360g lukewarm water; 3 tsp dry instant yeast; 1 tsp salt; 1 tsp sugar; 1/4 cup olive oil; aluminum foil; water for steaming; Coat the dough with olive oil and place back in the bowl, cover with plastic wrap and a towel. Let it sit for 20 minutes in a warm spot until it doubles in size.; Take the dough out of the bowl and gently deflate with your hands, on a lightly floured surface split or cut the dough into 6 evenly sized dough balls. Let it rest another 15 minutes.; Let it steam for 12-15 minutes, flip the pita over back on to the foil and cook uncovered another 2-3 minutes.

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If your first pita comes out deflated, let the next one steam an extra minute or two! Once you get the hang of it, you'll be making these every Sunday.

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Ingredients

500g bread flour
360g lukewarm water
3 tsp dry instant yeast
1 tsp salt
1 tsp sugar
1/4 cup olive oil
aluminum foil
water for steaming
Coat the dough with olive oil and place back in the bowl, cover with plastic wrap and a towel. Let it sit for 20 minutes in a warm spot until it doubles in size.
Take the dough out of the bowl and gently deflate with your hands, on a lightly floured surface split or cut the dough into 6 evenly sized dough balls. Let it rest another 15 minutes.
Let it steam for 12-15 minutes, flip the pita over back on to the foil and cook uncovered another 2-3 minutes.