Barrio “Pizza Blend” Pita Bread

Instructions

1. In a large bowl, combine all dry ingredients.
2. Add wet ingredients to dry and mix together with a wooden spoon until a shaggy dough comes together.
3. Knead dough (adding more flour as needed to prevent sticking) 8-10 minutes, or until smooth and elastic.
4. In the same bowl, drizzle more olive oil and coat dough ball.
5. Cover with a moist kitchen towel (or plastic wrap) and let rise in a warm place for about 1 hour, or until double in size.
6. Preheat oven to 450.
7. Turn dough out onto a floured surface and cut into 12 equal portions.
8. Roll each into a ball, flatten by hand, then roll to about 6 inches in diameter with a rolling pin.
9. Place pita rounds on a parchment-lined sheet pan (a standard quarter sheet pan should fit 6 pita), and allow to rest for 10 minutes.
10. Bake on center rack (one sheet pan at a time) 7-8 minutes. Pita should puff up and be lightly golden on top.
11. Enjoy! (Amazing when warm…)

• Note: You can make this recipe in a stand mixer fitted with a dough hook.