Fluffy Pita (stone baked)
What you’ll need: recipe makes 3-4 pita
Simply double all ingredients if using a full pack
Ingredients
257 g or 1/2 pack Gusto Flatbread & Naan Mix
170 g warm water (100-115°F)
8 g or 2 1/4 tsp or 1 pack active or instant yeast*
1/2 Tbsp sugar
1 Tbsp soft butter (optional)
1/2 Tbsp vinegar (optional but keeps bread soft) I use apple cider vinegar
*either works but I love active yeast
Directions:
Line a baking sheet with parchment paper and set aside.
In the bowl of stand mixer with a paddle attachment, pour in water, sugar and yeast. Stir to dissolve. Allow to sit 3-5 minutes until frothy.
Add the flour mix. Beat on low at first then increase to medium (#4 on the kitchen aid) and beat for 2 minutes, scraping down sides a few times.
Transfer the dough with a spatula to a parchment lined baking sheet. With lightly floured hands, pat the dough into 6” rounds.
Rising: Let rest 25-30 minutes until risen and puffy. I like to place the sheet pan on the edge of the warm stovetop.
Meanwhile preheat oven to 450°F. Place a pizza stone, baking steel or upturned heavy duty cookie sheet in the middle rack.
Once risen, transfer the pitas to the stone or steel using a peel or chopping board.
Bake for 5-6 minutes to set.
Remove from oven and immediately brush lightly with melted oil. Allow to cool a little on a wire rack. Serve warm, can be kept warm in a clean towel. Freeze cool leftovers & reheat in a 350F oven, or in a toaster, until very very hot. This will mimic fresh from the oven bread.