Fresh pita bread is delicious and far superior to its store-bought counterpart. The trick to making pita at home is a very hot oven and a very hot baking surface. A baking stone is ideal but you can also create a hot baking surface by using an inverted baking sheet. Just make sure to place your stone or your baking sheet in the oven when you start preheating the oven, so that it’s able to heat up along with the oven. When the oven comes to temperature, wait at least 20 minutes before baking the pitas, to allow the stone to get nice and hot.
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Pizza Dough
Homemade pizza dough is delicious and worth the time and effort. This is an easy pizza dough recipe with very little hands-on time. I really like making this in a food processor because it comes together in a just a few minutes, but you can also mix this in a stand mixer or by hand.
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Flaky Pastry Dough
This is a great recipe to have in your back pocket. I primarily use this for galettes, both savory and sweet. This recipe produces a rich, flaky dough that will make any filling taste decadent. The key to getting those flaky layers is in keeping your butter cold and not incorporating too much water. Keep your butter in the refrigerator until just before using. It’s important to work quickly here, especially if you have warm hands because you don’t want the butter to get too warm. Cold butter will become flaky layers when baked, warm butter will become absorbed into the dough.
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Pie Dough
The addition of sour cream makes the dough easier to handle and reduces gluten development, which helps the dough stay tender and flaky. The most important thing to keep in mind when making this is to keep the butter cold. Cold butter is what gives you nice, flaky layers. If at any point your dough feels as though it is warming, return it to the fridge until the butter feels firm.
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