In the order listed above, combine everything in your stand mixer with the dough hook attachment or in your bread machine on a basic dough setting. I always use my bread machine because it lets my dough rise as part of its normal dough cycle. If you are using a bread machine, you can turn it on and leave the dough here overnight. If you are using your stand mixer, once the dough is well turned and elastic with some good tension, cover it with a damp cloth and leave on your counter overnight. The dough will be stickier than your usual bread dough, but if you would like it easier to work with, add in a few tablespoons of flour.

When you are ready to cook the dough, ready a pan or skillet. I prefer cast iron for this but any pan will essentially work. Put it on a medium heat for cooking. We don’t want it too hot that it cooks the outside before the inside is properly cooked thru! Take the dough and divide it into about 10-12 equal sized pieces. This is optional, but I like creating a special spread made with a few tablespoons of olive oil, some parsley and a handful of minced garlic well mixed. I use this to grease my pan and brush it over my pita as well during the cooking process. Take a piece of dough, flatten it into shape using firm pressure with your hands, and place onto the pan. I do not flour my work surface but instead press each piece down with my hands on a clean surface or lightly oiled surface, if I find it is getting too sticky.

Cook the pieces until puffy and well browned on both sides. And again, brush the sides of the pita with the olive oil mixture for extra garlic flavour.