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Arabic Flatbread (aka pita)

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Source: Adapted from a recipe submitted to TheFreshLoaf by Zainab @ ArabicBites

Servings: Makes about 15 flatties.

Prep Time: 3 hours

Instructions:

• Place all ingredients in the order listed into the bowl of a stand mixer. Attach dough hook and set to stir. Knead 10 minutes. If dough isn't holding together as a single mass (i.e. too wet) add flour as needed in the last 2-3 minutes of kneading. Finished dough will still be slightly sticky.
• Cover, let rise in warm place until doubled in size, about 2 hours.
• Preheat a gas grill on high heat with a baking stone for 20 minutes. Continue with all burners on high for baking.
• Divide dough into 2 in diameter balls, about 2.25 ounces (by weight) each.

• For thicker, pocket-less pita (Sometimes known as Greek pita), roll the dough ball into a 5 inch round using plenty of flour, let rest for a couple of minutes and finish rolling to a 7 - 8 inch round. Transfer the round to the hot stone with a pizza peel, top-side down. Bake for 2 minutes, leaving the grill open. Flip, close the grill and finish the second side 2 minutes more. Move to a wire rack to cool.
• For a pocket-style pita (suitable for chip-making and stuffing), roll the dough ball into a 5 inch round using plenty of flour, let rest for a couple of minutes and finish rolling to a 7 - 8 inch round. Let the round rest for 3 minutes more (the top will start to dry out) and transfer the round top-side down to the hot stone. Keeping the grill closed, bake for 90 seconds on each side. The bread should puff up like a balloon. Move to a wire rack to cool where the bread will collapse to form a lovely pocket.

Store in sealed ziptop bags after cooling.

Notes: Yeah, I know that prep time seems ridiculous, but I went ahead and added the rise time in there It barely takes 30 minutes to bring the dough together if you include the time to do the dishes. Figure about 1.5 hours hands-on time including baking.

There will keep for 3ish days. After that, it's time to make pita chips.