Syrian Pita Bread
|Warm water||3⁄4 Cup (12 tbs)|
|Active dry yeast||1 1⁄2 Tablespoon (1 1/2 Envelopes)|
|Bread flour||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Warm milk||1 1⁄2 Cup (24 tbs)|
|Extra virgin olive oil||1 Teaspoon (For The Bowl)|
1. Set a pizza stone on the bottom rack of the oven and preheat the oven to 500°. In a bowl, combine the water and yeast and let stand until foamy, about 10 minutes.
2. In a food processor, pulse the flour with the salt. With the machine on, pour in the yeast mixture and then the warm milk and process until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl. Transfer the dough to the bowl and turn to coat; cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
3. Lightly dust a work surface with flour. Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6-inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes.
4. Using a lightly floured pizza peel, slide 4 of the rounds onto the hot pizza stone at a time and bake for about 5 minutes, until the pitas puff up.