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["Put the water into a large mixing bowl. Start out with 1 1/8 cup water. As you mix the dough you can add additional water as needed. Sprinkle yeast over the lukewarm water, stir to dissolve and let it bloom for 5-8 minutes.", "Stir in flour and salt (see note). When the dough starts pulling away from the bowl, turn onto a floured surface and knead for about 10-15 minutes (if using a stand mixer, knead with dough hook attachment for about 5-7 minutes), or until dough is smooth and elastic.", "Note: Depending on your environment, additional water may be needed. Alberta is dry, and Canadian flour has less moisture in it, so I used 1 1/4 cups plus 1 tablespoon of water for my pitas. Start out with 1 1/8 cup water and as you mix the dough add additional water 2 teaspoons at a time until the flour is absorbed and the dough starts pulling away from the surface in one uniform state.", "Shape into a ball, put it into a large oiled bowl (I use my mixing bowl). Cover tightly with plastic wrap and a kitchen towel and let it rise in a warm location for about 60 minutes, or until doubled in size. (If making ahead, the dough can rise in the mixing bowl, refrigerated overnight, wrapped tightly with plastic wrap. When ready to proceed, allow dough to rest at room temperature for 30 minutes, then punch it down and continue.)", "Punch down the dough and let it rest for 10 minutes. Turn dough onto the counter and gently knead several times. Avoid using flour on your counter if possible. If necessary just a scant amount to prevent sticking. Shape into a log, pinching any seams closed.", "Divide dough into 10 portions, roughly 2.5 ounces or 70 grams each. Shape each into a ball by pinching opposite ends together, both top and bottom, and left and right. Do this several times until the dough is spherical in shape. Set the shaped dough on the counter, cover with a kitchen towel and let it rest for 15 minutes.", "Heat a large griddle over medium heat-use non-stick or cast iron. Brush the heated pan lightly with oil only if needed, and do this just before adding the pita. I used a dependable non-stick pan so no oil was required on my part.", "Press each piece out slightly on the counter, shaping into a disk. Pick it up, lay it on the palms of your hands, press with your thumbs and work the dough into a disk working from the center toward the edges and turning the dough as you press. You are trying to evenly, gently press the dough into a 6"" wide circle.", "Put the disk of dough into the hot skillet. Cook for 3-4 minutes, or until golden browned on the first side and pita bubbles have formed. Flip and cook the other side until golden browned, about 2-3 minutes. Remove the cooked pita from the skillet and put it onto a plate. Keep the pitas warm by covering with a kitchen towel. Repeat cooking the rest of the disks of dough. Serve immediately.", "Once fully cooled, store in an airtight container for several days. For long-term storage, wrap individually in plastic wrap, seal the wrapped pitas in a zip-top freezer bag and freeze.", "Makes ten 6-inch pitas."]
