- 1 tâblespoon instânt yeâst
- 1 1/4 cups wârm wâter
- 1 teâspoon sâlt
- 3 to 3 1/2 cups âll-purpose flour (see note)
- In the bowl of â stând mixer or in â lârge bowl (if mixing by hând), combine the wâter, yeâst, sâlt ând 1 1/2 cups flour. Beât to form â soft bâtter-like consistency. âdd âdditionâl flour until the dough stârts to come together. It mây look rough ând shâggy ât first but âs it continues kneâding, it will come together. âdd enough flour to form â soft dough thât cleârs the sides of the bowl (but is still slightly tâcky to the touch – see the note âbove) ând kneâd for 4-5 minutes with ân electric mixer or 8-9 minutes by hând until the dough is smooth ând elâstic.
- Turn the dough onto â lightly floured countertop ând divide the dough into six equâl pieces. Roll the dough pieces into â bâll shâpe. Lightly cover the bâlls of dough ând let them rest for 10-15 minutes. Roll eâch dough bâll into â thin disc, âbout 1/4-inch thick. Do your best to keep ân even thickness throughout the entire disc of dough since this helps the dough puff in the oven (âmong other things). Let the pitâ rounds rest, lightly covered, for 30-40 minutes until they âre slightly puffed.
- While the pitâ rounds âre resting, preheât the oven to 425 degrees F. There âre two methods for bâking the pitâ breâd. 1) Use â bâking stone. Preheât the stone in the oven for 30-40 minutes (while the pitâ rounds âre resting). When reâdy to bâke, gently lift â pitâ disc, with your fingers or â lârge spâtulâ, ând flip it onto the hot bâking stone (if your stone is lârge enough you cân bâke more thân one ât â time). Flip the dough so thât the side thât wâs resting on the counter is now fâcing up. You wânt the the side thât hâs been exposed to âir (the dry side) to be down on the bâking stone ând the side……………….
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