1 tbsp (15 ml) olive oil
Instant Yeast<\/a>","uri":"","substitutes":[]},{"id":1267596,"title":"salt","description":"1 tsp\tsalt","uri":"","substitutes":[]},{"id":1267597,"title":"ground aniseed","description":"1\/2 tsp \tground aniseed (optional)","uri":"","substitutes":[]},{"id":1267598,"title":"warm water","description":"3\/4 cup \t(180 ml) warm water","uri":"","substitutes":[]},{"id":1267599,"title":"olive oil","description":"1 tbsp \t(15 ml) olive oil","uri":"","substitutes":[]}],"description":""}],"preparationGroups":[{"id":162535,"groupOrder":1,"preparations":[{"id":626690,"description":"In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, sugar, yeast, salt and ground aniseed. Add the water and oil and combine until a soft ball forms. Knead the dough on a lightly floured surface or in the stand mixer for 5\u00a0minutes or until smooth.","preparationOrder":1},{"id":626691,"description":"Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with plastic wrap \nand let rise in a warm place for 1 hour or until the dough doubles in volume. ","preparationOrder":2},{"id":626692,"description":"In the bowl, stretch the dough and fold it onto itself once. Divide into 8 equal pieces. Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly. Cover with plastic wrap and let rise for 15\u00a0minutes. ","preparationOrder":3},{"id":626693,"description":"On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.","preparationOrder":4},{"id":626694,"description":"Heat a lightly oiled, non-stick skillet over medium heat. When the skillet is hot, cook one disc at a time for 2\u00a0minutes. Flip and continue cooking for 1\u00a0minute or until the pita puffs up and lightly browns. Set aside on a wire rack. Wipe the skillet clean with a lightly oiled paper towel before cooking each pita. ","preparationOrder":5}],"description":""}]}">
Preparation
In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, sugar, yeast, salt and ground aniseed. Add the water and oil and combine until a soft ball forms. Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with plastic wrap
and let rise in a warm place for 1 hour or until the dough doubles in volume.
In the bowl, stretch the dough and fold it onto itself once. Divide into 8 equal pieces. Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly. Cover with plastic wrap and let rise for 15 minutes.
On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.
Heat a lightly oiled, non-stick skillet over medium heat. When the skillet is hot, cook one disc at a time for 2 minutes. Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns. Set aside on a wire rack. Wipe the skillet clean with a lightly oiled paper towel before cooking each pita.
RICARDO Instant Yeast 6 packets of 8 g
5.99 $
Perfect for getting your hands dirty, RICARDO’s Instant Yeast is the magic ingredient that budding bakers need to achieve crisp, golden crusts and an airy, fluffy crumb every time! Perfect for all your homemade breads, pizza dough, bagels, cinnamon buns, and much more.
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