Makes about 10 mini pitas.
3 packets of dry yeast (1 oz each)
1 1/2 cups water
2 tbsp. sugar
3 1/2 cups of flour
1 tbsp. salt
2 tbsp. olive oil
olive oil & spices to top pita: paprika, sumac, zaatar, cumin
Prepare Pita Dough:
Whisk water, yeast, and the sugar in a bowl until no longer lumpy. Cover with a towel and let sit for 10 minutes.
Then, combine this yeast with flour and salt. Mix with a wooden spoon until its starts to form as dough, then use your hands and knead it into a smooth, shiny and slightly sticky ball. Place in a greased bowl and sprinkle with the olive oil. Cover the dough with a towel or cling wrap and leave in a warm place to rise till at least double, usually about an hour.
Roll & Bake Mini Pitas:
Preheat oven to 400 degrees fahrenheit.
On a clean floured surface, divide dough into 10 equal balls (see video above). Knead again using your thumbs and heal of your hand – fold the dough into pillows and then flatten into a 4″ wide and 1⁄4″ in thick disk. Put parchment paper on a tray and bake for about 5 minutes until each pita is puffed. Then, remove from oven, dip into olive oil and top with your choice of spices of such as: paprika, sumac, za’atar, cumin. Finish baking for another 5 minutes or until browned.
Serve hot with tahini, humus or shakshuka.