Low Iodine Pita Bread
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Learn more →Ingredients
8 servings
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ tsp kosher salt
- 1 tbsp olive oil, plus more for the bowl
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
- 2
Add the flour, salt, and 1 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back when poked. Alternatively, knead with a stand mixer fitted with the dough hook on medium speed for 6–7 minutes.
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