The perfect companion to your favorite hummus, these puffy and pillowy homemade pitas are easy to make with the neat egg and so much better than the store-bought options.
1 neat egg, prepared according to package instructions
1 ¾ teaspoons salt
1 ¾ to 2 cups flour
1 teaspoon olive oil
Directions
Place yeast into the bowl of a stand mixer and add 1 cup water and 1 cup flour.
Whisk together and let stand for 15 minutes.
Pour 1 ½ tablespoon olive oil, the neat egg, and the salt into the yeast mixture.
Add 1 ¾ cup flour.
Using the kneading attachment, mix at a low speed for 5-6 minutes until the dough forms a slightly sticky ball. If the dough sticks to the sides of the bowl and a little more flour, up to ¼ cup.
Turn dough out onto a floured work surface and form into a ball. Remove the dough from the bowl.
Using a paper towel, coat the inside of the bowl with ¼ teaspoon olive oil.
Add the dough back to the bowl and coat the dough in oil by wiping it on the edges of the bowl.
Cover the bowl and allow the dough to rise until doubles, about 2 hours.
Remove the dough from the bowl, place it onto a floured countertop.
Divide the dough into 8 equal pieces.
Form each piece into a ball.
Cover the 8 balls with lightly oiled plastic wrap and let rise for 30 minutes.
On the floured countertop, gently press each ball out, forming a ¼ inch thick flat pita.
Heat a skillet to medium-high and add the remaining olive oil to the pan.
Cook each pita until browned, flip and cook the other side until browned.
When cooled, dip into your favorite hummus and enjoy!
