Pita bread has a round shape and a pocket forms once it finishes cooking. While people prefer to bake pita bread in the oven, you can fry it on the stove top. Pita bread cooks quickly on the stove top and it gives it a crunchy exterior. The pocket that forms inside allows you to create a variety of dishes. Serve pita bread with your favorite sauce or dip, or stuff the bread with a variety of vegetables and meats.
Add 1 tsp. active dry yeast to the warm water. Stir in the white sugar.
Combine the pastry flour, salt and all-purpose flour into a separate bowl.
Add the applesauce and yeast mixture to the flour mixture.
Knead the dough until it feels smooth. Add 1 tbsp. of all-purpose flour until you reach a pliable consistency. If the dough feels too dry, add 1 tbsp. of warm water at a time to moisten it.
Form the dough into a ball. Place the dough into a bowl coated with non-stick spray to prevent it from sticking. Turn the dough to coat it in the non-stick spray and cover the bowl with plastic wrap. Allow the dough to rise in a warm location for one hour or until it doubles in size.
Roll the dough into a rope about 10 inches to 12 inches in length. Slice the rope into eight equal pieces.
Shape the pieces into round balls. Cover the dough balls with a damp kitchen towel. Let the dough rise for 20 minutes.
Flatten each ball into a 6-inch to 8-inch circle.
Heat 2 tbsp. of olive oil in a heavy-bottom skillet over high heat on the stove top. Add one pita bread circle to the skillet when it begins to smoke.
Cook the pita bread for 30 seconds to one minute on each side until brown spots form. The pita bread will look similar to a tortilla when it finishes frying. The bread will puff up while it cooks in the skillet.
Allow the pita bread to cool completely. Store it in a plastic bag at room temperature.