Mini Pita Bread

Directions

• In the bowl of a stand mixer, combine warm water, Greek yogurt, honey, olive oil, active dry yeast, bread flour, and salt. Using the dough hook attachment, mix on low speed until the dough comes together. If you don’t have a stand mixer, you can mix the ingredients in a large bowl by hand or with a wooden spoon.
• Optionally, if you prefer to activate the yeast first, mix the warm water, honey, and yeast in a small bowl. Let it sit for about 5-10 minutes until it becomes frothy, then add it to the other ingredients.
• Once the dough starts to come together, increase the mixer speed to medium and knead for about 5-7 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes.
• Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
• While the dough is rising, cut parchment paper into 4-inch squares or your preferred size.
• Preheat your oven to 500F with a cookie sheet inside to heat up as well.
• Once the dough has risen, punch it down and divide it into 15-18 equal pieces, about 20g each. Roll each piece into a ball and then flatten each ball into a round, about 1/4 inch thick. Place each round onto a pre-cut parchment square.
• Carefully remove the hot cookie sheet from the oven and place the parchment squares with the dough rounds onto the sheet. Quickly return the sheet to the oven.
• Bake the pitas for about 3 minutes, until they puff up and just begin to turn golden brown.
• Remove the pitas from the oven and allow them to cool on a wire rack. Serve warm or at room temperature.