- 1 cup water
- 2 teaspoons dry active yeast
- Pinch of sugar
- 3 cups all-purpose flour (approximately)
- 2 1/2 teaspoon salt
- 1 tablespoon olive oil
- Drizzle of olive oil
Directions:
In a small bowl, warm the water to about 100 degrees Fahrenheit (just above body temperature). Add the yeast to the water, add a pinch of sugar, and let sit for about 10 minutes.
Measure out 2 2/3 cup flour, salt, and olive oil. Make a well and pour in the yeast mixture. Stir with a fork until well mixed and the dough has come together. Using a rubber spatula or your hand, knead the dough in the bowl until smooth. If the dough is too tacky, use the reserve flour.
Stretch the top of the dough down to the bottom, rotating several times until there is an unbroken skin of dough on your ball. Brush a little olive oil over the dough, cover with plastic wrap and a clean kitchen towel. Let rise for an hour or until it has doubled in size.
Turn the dough out onto a floured working surface. Cut the dough into 6 pieces. Using a rolling pin, flatten each piece into a circle about 1/4 inch thick. Add more flour if the dough is too sticky.
Heat a heavy-bottomed skillet over medium-high heat. Drizzle a little olive oil into the skillet before adding the disks of dough. Cook the pita for about 30 seconds or until bubbles start to form. Flip the dough over and cook for about a minute, until lightly browned. Flip the dough back over and cook for another 30 seconds, until the pita puffs up. Remove from heat and cover with a clean dish towel. Repeat with remaining pieces of dough.
Myrtle's Note: I do not have a stand mixer, which is how the original recipe directions are written. I was able to mix the ingredients together with a fork and then finish with some kneading. I was absolutely stunned at how good these are and how very much like what you would get in a restaurant.
Yield: 6
Source: http://table.io/gyros/
