• Bread Machine Setup
• - Take out the bread pan from the machine. Add water, salt, sugar, butter, flour, milk powder, and yeast.

  - Set the bread machine to the "Dough" or "Manual" setting. Press start.

  - Keep an eye on the dough during the initial kneading phase. If it appears too sticky, add one tablespoon of flour at a time until it forms a smooth, elastic ball. Conversely, if it is too dry, add water in small increments.

  - After the kneading cycle completes, allow the dough to rise in the machine. This step is crucial for developing flavor and texture. 
• Shape into even-sized balls
• - Once the dough has risen, remove it from the bread machine and the bread pan onto a floured surface.

  - Before shaping the dough into round shapes, use your kitchen scale to measure equal amounts of dough. This ensures that all your homemade pita breads will be about the same size and weight.

  - Using this recipe, you will make 16 homemade pitas, each about 5.5 inches (14 cm) in diameter. This is a good size and the baked pita easily fits into a pop-up toaster for quick reheating. Plus, it is generally a good size for cooking in a skillet.
• Roll and flatten into discs
• - Flatten the dough into discs using a rolling pin, aiming for a thickness of about 2-4mm (⅛” – ¼”). It is important not to go too thick or too thin because it affects the pocket formation during cooking. If it is too thin, the pocket will not form well, and if it is too thick, it is too "heavy" for steam to open the pocket.

  -Make sure to flatten the dough evenly. Avoid patches that are too thick or thin. The uneven dough might not form the pocket properly.

Cooking Instructions - Pita bread can either be oven-baked or cooked in a skillet.

• Oven baking

  - To make your pita bread puff up nicely, make sure your oven is really hot, around 200-230°C (440°F).

  - Put two to three pita pockets on the rack. Use a spray bottle to give your pitas a good mist, about 5-6 squirts, before closing the oven door.

  - If the oven is right, they will start puffing up in about 2 minutes. They will not all puff up at the same time.

  - After 4-6 minutes, take them out. Do not be tempted to cook longer if they have not all puffed, because overcooking makes them dry, not soft.

  - The pita should be puffed and mostly white with a hint of golden at the edges. Take them out and stack them in a clean towel as you bake more. They will flatten as they cool.
• Cooking In a Cast Iron Skillet

  - Turn on the stove to medium heat and warm up the pan.

  - Once the pan is warm, put a piece of pita bread dough in it. Do not use any oil or butter.

  - When you see the dough puff up (usually in 1-2 minutes), flip the pita with a spatula. Keep an eye on the heat and adjust if needed.

  - Cook the other side for about 1-2 minutes until it puffs up a bit and turns a light golden color.

  - Take it out of the pan and stack it in a clean towel as you cook more. They will flatten as they cool.

  - Repeat these steps for the rest of the pita bread. Enjoy your delicious homemade pita!