Pita bread

Equipment

• We usually use an over-turned cast iron pan that heats up along with the oven, but if you're making multiple pitas at once a pre-heated half sheet pan will work fine too.

Ingredients

• 2.5oz ball of dough, though more dough for larger a pita is certainly OK
• Flour for board and rolling pin

Instructions

1. Pre-heat oven to its highest setting and make sure the pan you're using for cooking is already in the oven
2. Roll dough out until it's approximately 1/8" thick. It doesn't have to be exact but you want it pretty thin. Don't be afraid to use a fair amount of bench flour to prevent sticking--this is a lot of surface area.
3. Carefully place the round onto the pan, if you're using an overturned cast iron skillet it's easy enough to slide right from the board onto the pan
4. Keep watch and pull the pita when the bubble is fully formed and the outside is just starting to brown, about 3 minutes
5. Serve warm

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