Baking Pita Bread
The goal is a soft, pliable round with a hollow center. If the oven isn't hot enough, the dough will bake into a flat cracker rather than a pocketed bread.
Heat is your primary ingredient.
Do not skip preheating the stone or tray; the sudden contact with extreme heat is what forces the bread to inflate.
- Pizza stone or heavy baking sheet
- Stand mixer or large mixing bowl
- Rolling pin
- Linen kitchen towel
What goes in.
- 3 1/2 cupsall-purpose or bread flour
- 1 1/4 cupswarm water (110°F)
- 2 tspinstant yeast
- 1 1/2 tspsalt
- 1 tbspolive oil
- 1 tspsugar
The Puffing Mechanism
Rolling the dough to an even thickness of exactly 1/8 inch is essential. Any thin spots will cause the pocket to rupture, allowing steam to escape prematurely.
The method.
Mix and knead
Combine all ingredients and knead for 8 minutes until smooth. The dough should be slightly tacky but not stick to your fingers.
First proof
Place in a greased bowl, cover, and let rest in a warm spot for 90 minutes, or until doubled in volume.
Divide and shape
Divide dough into 8 equal pieces. Roll each into a tight ball and let them rest under a damp towel for 15 minutes to relax the gluten.
Preheat
Place your stone or inverted baking sheet on the middle rack. Preheat the oven to 500°F (260°C) for at least 30 minutes.
Roll out
Roll each ball into a 6-inch circle, ensuring even thickness. Keep the rolled pieces covered while you work on the others.
Bake
Slide 2-3 pitas onto the preheated stone. Bake for 3-4 minutes. They will puff up rapidly. Remove as soon as they are pale gold, before they begin to crisp.
Other turns to take.
Whole Wheat Pita
Substitute 50% of the all-purpose flour with finely milled whole wheat flour for a nuttier flavor.
Herb-Infused
Fold a tablespoon of dried oregano or thyme into the dry ingredients before adding water.
When it doesn't go to plan.
Keep your rolled dough circles covered with a towel at all times; they dry out quickly, which prevents them from puffing.
If the pitas don't puff, your oven temperature is likely too low or the dough was rolled too thin, causing a tear.
Transfer the finished pitas immediately into a towel-lined basket and keep them covered; the residual steam softens the crust.
The ones that keep coming up.
Why didn't my pita form a pocket?
The most common culprit is an oven that didn't reach full temperature. Ensure you wait the full 30 minutes for the stone to absorb the heat.
Can I freeze these?
Yes. Once fully cooled, place in airtight bags. Reheat them for 30 seconds in a toaster or microwave to restore flexibility.
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