This short chapter will teach you essential pita dough skills, for use with any flatbread recipe found at the end of this series.

Think about how much you’re going to make.

Pita dough will keep in your fridge for about 5 days.

02. Kneading

Mix activated yeast with some warm water, a dash of olive oil, and add some sugar (a pinch) for the yeast to feast upon. Add in your flour, incorporating it slowly. Roll out onto a kneading surface when it follows your mixing fork and doesn't let go.

First you need to build up some gluten strands for the #pita to be able to give rise and create a #pocket. For that flatten the dough a bit, and fold it into itself from two or three directions. Fold it once more in half and press on the top to flatten it a bit for more folding. Repeat for 5 minutes.

Let it sit and rest (and rise) for about 20 minutes.

Now you need actual individual pitas made.

Add some salt and baking powder to the flour on the kneading surface, because it is time to incorporate that into the #dough. Mix it in for 2 minutes by folding the dough, as before.

If you have nuts or spices you want to add – do so and mix them in at that time. Now cut into individual pitas, and roll them out to bake.

03. Not Kneading

This will have no pocket

Put some water in a bowl and add in salt and olive oil. Incorporate your flour slowly. Roll out onto a kneading surface.

Incorporate some baking powder by #kneading the bread. When it’s bouncy, stop. If it’s been two minutes, stop. If you have nuts or spices you want to add – do that and mix them in now.

Make a long roll and cut into individual pitas. Roll out the pitas and bake.

On to part three, the skillet!

This series is a draft of an upcoming ebook. Stay tuned for more!