Pita Bread

• Mix Water, Sugar, Yeast & 2 C Flour with a Whisk. Cover with Plastic and place into the Oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave for about 30 minutes.
• Add 2 C Flour, Salt & JAH Poly Flour. Mix 3 minutes on low and 5 minutes on a higher gear. Add more flour if needed. You're looking for a tacky dough.

  Cover with Plastic and place into the oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave until doubled, about 1 hour.
• Weigh and Shape into 90 g dough balls and let rest 20 minutes or so covered. If the dough is too tacky, coat in some flour to handle it easier.
• On a heavily floured surface, flatten out all the Dough Balls with the palm of your hand. Repeat for each dough ball. Then roll the dough out to about the same size as a 9-inch pot lid and use the Pot lid to stamp to get a perfect circle.

  Shake off any excess flour by tossing from hand to hand and set aside covered.

  If the dough sticks to the roller, coat the dough in more flour. If the dough shrinks back too much, allow the dough to rest longer.

Oven Pitas

• Preheat the oven to the highest setting, with a pizza stone in place in the lowest or second-lowest rack position. Wait until it is fully preheated before cooking the Pitas.
• Place Pita Bread in and cook until it puffs up. Hold it there for about 30 seconds before transferring it to a plate and repeat.

Stove top Pitas

• Heat a skillet up over medium heat and allow a few minutes for it to warm up.
• Place Pita Bread and cook just until bubbles start to form.

  Flip the Pita bread over and cook another 20 - 30 seconds.

  Flip the Pita bread back over and finish cooking the other side. At this time, large air pockets should form. Gently press on the large air pockets to assist in creating a full pocket. Transfer to a plate and repeat.

  If Pockets are not desired, then cook well on the first side, flip and cook on the other side. Pockets may still form, but are less likely.