Puffy Pitas

I adapted this recipe from Farm Girl who adapted it from Bernard Clayton. My version makes a bigger pita which you can fold over taco style or slice in half and down the center if you want to stuff it. Just a warning, you will never buy pre-made pitas again. They will be ruined for you. I cannot apologize.

Ingredients
3 1/2 cups flour
1/4 cup wheat gluten
1 Tbs salt
2 Tbs sugar
1 Tbs active dry yeast
3 Tbs olive oil
1 1/2 cup warm water
4 squares aluminum foil

Directions
Mix dry ingredients together and add water and olive oil. Mix until dough cleans off the side of the bowl and knead for five minutes at medium speed. I use a Kitchen Aid to do this. If you don't have one, ask Santa. If you don't believe in Santa, then you can knead by hand for six minutes.

Dump dough out onto a floured surface and form into a ball. Divide eight ways (I use a pizza cutter, but dental floss or a knife will work too) and let rest under a towel for about 30 minutes.

Preheat oven to 500.

Roll out dough until it is about six inches in diameter and place on a foil square.

Bake for 5-8 minutes until they start to puff and turn golden on top. I cook mine four at a time in two rounds.

If you are stuffing them, wait until they can be handled and then cut them in half, and then split them open.