Because the dough for this pita bread recipe has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.
- 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
- 3½ cups all-purpose flour, plus more for surface
- 2 tablespoons olive oil, plus more
Combine yeast and 1⅓ cups warm water in the bowl of a stand mixer and let sit until foamy, 5–10 minutes. Mix salt and 3½ cups flour in a medium bowl, then add to yeast mixture along with 2 tablespoons oil. Mix on medium speed until dough comes together and slaps the side of the bowl while mixing. (Alternatively, this step can be done in a medium bowl with a wooden spoon and some elbow grease.)
Turn out dough onto a well-floured surface (dough is fairly sticky) and knead until smooth and elastic, 10–12 minutes. Place dough in a well-oiled bowl; cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 1 hour.
Prepare grill for medium-high heat. Heat oven to 350°. Punch down dough and divide into 8 pieces. Cupping your hand over and using your palm, roll each piece of dough into a ball. With lightly floured hands, stretch into 6” rounds, transferring to a lightly floured baking sheet as you go.
Lightly brush each pita with oil and grill, turning once, just until grill marks form, about 1 minute per side. (Alternatively, you can cook in a skillet over medium-high heat, about 1 minute per side.)
Return pitas to baking sheet and bake in the oven until puffed and cooked through, 20–25 minutes. Serve warm.