I just love to make little pizzas from pita bread rounds. The best for the task that I’ve found so far are store bought “Lebanese pitas”-quotes because the bakery is in Chicago. We are out of those particular pitas and that, and the need of grist for the blog mill, sent me to the Google for pita recipes. I searched for Lebanese pita recipes and found a few. I used the ingredient list from this post, and upon a further search I decided that the baking tips in this post were good enough to follow.
I used a bit more flour than the recipe called for because the batch seemed a bit wet and sticky in the bread machine dough cycle. Your results will vary. I let the dough rise twice in the machine and then dumped the dough onto a floured board and divided it into 8 portions. These I molded into balls roughly baseball sized and covered again for a 20 minute rest. I can never get the dough to roll out as thin as I would like but with some effort and additional rests the dough ended up barely OK. I rolled the dough out right on the well floured peel so I didn’t have to handle it too much-it slid right off onto the stone will just a little shake. While the bread was baking I was rolling the next one out. I could see that I was getting better with just a little practice.
If you’ve seen one pita, you’ve seen them all. Not so with pizza!