Pitaaa! My plan was to make plain simple Pita bread for lunch but then at the last minute I threw in some herbs and that is the kind of Pita you won't get anywhere. I was really struggling with the fact that good and cheap Pita bread is so easy to get here in Israel so why go through the trouble of making it at home...? But I'm happy I did, they turned out really good, and the addition of herbs made them a bit more special.
Of course feel free to use any kind of herbs you like or have at hand, my combo was fresh thyme and dry oregano, they don't make a huge difference in flavor but they add a nice touch.
The first batch I made came out flat which is not the end of the world- it's just not Pita bread. Then I tried the second batch and -POW- they puffed up like crazy! So learn your (my) lesson and let the oven get to the wanted heat. Take this thing easy, the worst thing that can happen is flat Pita bread- and it's delicious!
Rolled out Pita dough
1 cup flour
1 tbsp dry yeast
1 tbsp sugar
1 cup lukewarm water
2 cups flour
3 tbsp olive oil
1 tsp salt
1 tbsp dry/fresh herbs (I used thyme and oregano)
Mix ingredients of step 1 and let sit for 10 minutes. Add step 2 ingredients and knead shortly until a slightly sticky dough form, brush lightly with olive oil and let rise for 45 minutes.
Divide dough into 8 equal pieces, roll out each piece to about 4 mm thick, don't worry too much about the thickness, just don't roll them out too thin, think of the diameter of a pita and go with that.
Place on baking tray with parchment (use two baking trays, bake in two batches) cover with damp cloth and let pitas rise on trays for another 45 minutes.
Preheat oven to 220°c.
Make sure the oven has reached the wanted heat or otherwise the Pitas won't puff up.
Bake each tray for 7-10 minutes.