Pita Bread (Lepinje)

Makes 8 pitas

• 2.5-3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water, divided
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon sugar

1. In a small bowl or glass, mix active yeast into 1/2 cup warm water. Let rest 5-10 minutes. If mixture doesn’t bubble or froth, discard and start again.
2. In a large bowl or mixer, mix together 1 1/2 cups flour, salt, sugar and olive oil.
3. Add remaining 1 cup water to yeast mixture and combine with flour mixture, using the dough hook attachment, for 8 minutes, gradually adding more flour, until smooth dough begins to come together.
4. Knead dough, on low speed or by hand, for another 5-10 minutes until it is smooth and elastic.
   Note: if dough is still too sticky, add a little more flour. If flour isn’t incorporating add another splash of hot water and continuing kneading.
5. Turn dough out into a lightly oiled bowl, cover with a clean towel and let rise for 1 hour, or until doubled in size.
6. Lightly punch down the dough and turn it out onto a lightly floured surface.
7. Divide dough into 8 equal pieces, cover and let rest 20-30 minutes.
8. Preheat oven to 400º F and place a baking stone or upside down baking sheet in oven to warm. Drizzle with olive oil and wipe off excess with paper towel.
9. Gently roll them out to 1/4-inch thickness, about 8-9 inches wide. If they’re still springing back to their original shape, let them rest for a few more minutes.
10. Once pitas are rolled out, place on baking surface and cook for 2-3, or until you see air bubbles forming.
11. Flip pitas and cook for another 2 minutes.
    Optional: use a cast-iron skillet on the stove, over medium-high heat, and cook for 30-45 seconds, before flipping over and cooking for 1-2 minutes, or until brown spots appear. Flip again and cook for another 1-2 minutes.
12. Serve immediately or store, refrigerated or frozen, in an airtight container.

Recipe adapted from Half-Baked Harvest