You know....i'm not usually a fan of "overnight dough's" but this one was pretty easy!
All you need are 6 ingredients! the 6th being the most important - GARLIC.
I made these pitas for my chik pea gyros, which will be coming up later this week and they were warm, soft and chewy and wonderful.
The dough is along the lines of a pizza dough and they are cooked over a cast iron to get those dark circle bubble marks.
I think I ate about 3 of these before even getting to the gyro assembly.
Nothing beats fresh warm pita! Especially in some Tzatziki sauce.
But - let's not forget about the garlic.
I took one whole head of garlic, cut off the top - covered it in foil, with a little bit of olive oil and then sealed it. Roasted it at 200 degrees for 45 minutes, then squeezed out the beautiful insides and let them cool.
Then I put them in the dough towards the end.
Roasting it makes garlic a lot less pungent and more sweet.
It added a nice little kick in the pita but not over powering.
Homemade Roasted Garlic Pita
yield: 8-9 medium pitas
prep time: 1 1/2 hours
cook time: 7-8 minutes
In a stand mixer - combine the yeast and warm water. Let poof for 10 minutes
Next add in the salt and the flour (1/2 c at a time) - when on the last 1/2 c add in the roasted garlic (whole or smashed - the dough hook will crush it when mixing)
If the dough seems to be really sticky, add in 1/4 c of flour until the dough just sticks to itself and pulls away from the sides of the bowl.
Drizzle over the olive oil, cover tightly with plastic wrap and throw into the fridge to rise overnight.
When ready to use let the dough come to room temperature.
Cut the dough into 8 equal pieces and form into desires shape, you can make thicker ones which will give you about 6 pitas (I made mine pretty thin)
Heat a cast iron over medium - medium high heat, add in some olive oil and throw in your pita, cooking 4 minutes or so on each side until browned in some spots.
Repeat until all are done, and ENJOY!