Easy No-Knead Pita Bread
Fresh warm no-knead pita bread is perfect for stuffing or cut it up and dip it into my homemade hummus dip. (click here for the recipe)
- 3 cups all-purpose flour(360g) can use 1½cups all-purpose and 1½cups whole wheat
- 1 tsp sea salt
- 2 tsp Instant yeast
- 1½ tbsp extra virgin olive oil
- 1 cup cool water(236g)
Mix all of the ingredients together in a bowl with a spoon, let rest 5 minutes
Stir again and then put a little olive oil on your work surface. Do 3 envelope folds at 20-minute intervals, as demonstrated in the video.
After the 3rd envelope fold, cover and let rise for one hour, or until double in volume
During the last half hour of rising time, preheat the oven to 450 degrees F. Put oven steel in the oven prior to preheating.
Divide the dough into 8 pieces.
Roll each piece into an 8-inch circle and bake on the hot steel in the oven. The pita will puff up in the oven. Bake the pita for 3 minutes on the first side. Flip over and bake another 1½ minutes.
Remove from the oven and cover with a clean towel until the pita has cooled and deflated.
Serving: 1pita | Calories: 197kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 2mg