The addition of yogurt makes the pita softer, more pliable and tastier. you can certainly leave it out, due to allergies.
- 1 1/2 cups of lukewarm water
- 3 tsp yeast
- 1 tsp sugar
- 1 cup yogurt
- 2 Tbs Olive oil
- 2.5 tsp salt
- 750 grams flour (500 WW and 250 White)+ 100 grams whole wheat for dusting and rolling (if you leave out the yogurt you’ll need less flour)
Dissolve the yeast and sugar in water, leave it aside for 10 minutes to make sure the yeast is working.
When your mixture gets frothy stir in the yogurt, olive oil and the flour and the salt and mix everything for about 10 minutes, it’ll be somewhat sticky dough.
Tip:(If you find it difficult to mix all the flour at once, you may add half the flour mix for 6-7 minutes and then add the rest of the flour.)
Cover the bowl with plastic wrap and let rest till it doubles in size, it takes about an hour.
Then divide and shape into 20 balls, let them rest for 30 minutes. I usually skip the second rest.
Heat a 10″ non stick heavy bottom frying pan.
Roll the dough to a thin 10″ round and cook in the hot “DRY” pan 2 minutes per side.
Use medium heat and check the bread often, they just need to get toasted lightly and get some color on them.