PITA BREAD

Pita Bread image

Provided by Guy Fieri

Time 1h2m

Yield 8 servings

Number Of Ingredients 6

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2 teaspoons active dry yeast, from 1 package
1 1/4 cups warm water
1 tablespoon agave syrup
1 1/2 teaspoons salt
3 cups all-purpose flour, plus more for dusting
2 tablespoons grapeseed oil

Steps:

Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.