Homemade Pita Bread
There is no substitute for bread pulled straight from a hot oven or skillet while it is still puffing with steam. Mastering the pocket is simply a matter of temperature management and trusting the dough's elasticity.
Consistency is your primary tool
The secret is keeping the thickness uniform; thin spots will burn before they puff, and thick spots will stay dense. Use a heavy-bottomed cast iron skillet to maintain the heat necessary for the sudden rise.
- large mixing bowl
- rolling pin
- cast iron skillet or baking stone
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 cupwarm water
- 2 tspinstant yeast
- 1.5 tspsea salt
- 1 tbspolive oil
- 1 tspsugar
The high-heat transfer
Your skillet must be preheated until it is almost smoking. When the dough hits that surface, the sudden intense heat vaporizes the water in the center, forcing the dough to separate into two distinct layers.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a bowl. Let it sit for ten minutes until the surface is foamy.
Mix the dough
Stir in the flour, salt, and olive oil. Knead on a floured surface for about eight minutes until the dough is smooth and springs back when pressed.
First proof
Place the dough in a greased bowl, cover with a towel, and set it in a warm corner for 90 minutes, or until it has doubled in size.
Divide and rest
Punch the dough down and divide into eight equal pieces. Roll each into a tight ball, cover, and let them rest for 15 minutes to relax the gluten.
Roll out
On a lightly floured surface, roll each ball into a 6-inch circle. Aim for about 1/4 inch thickness, keeping the edges smooth.
Cook
Preheat your skillet to medium-high. Lay a dough round in the pan. Wait until you see bubbles forming across the surface, about 30 seconds, then flip. The pita should puff fully within the next minute.
Other turns to take.
Whole Wheat Pita
Substitute one cup of the all-purpose flour with finely milled whole wheat flour for a nuttier flavor.
Herb-Infused
Fold a tablespoon of finely chopped fresh oregano or parsley into the dough during the initial mixing stage.
When it doesn't go to plan.
Always keep your finished pitas wrapped in a clean, dry towel as they come off the heat; this traps the steam and keeps them pliable.
If the dough keeps shrinking back while you roll it, cover it and let it rest for another 5 minutes. The gluten needs to relax.
Don't crowd the pan. One at a time ensures the skillet keeps its temperature high enough for the puff.
The ones that keep coming up.
Why didn't my pita puff?
The most common culprit is low heat. If the pan isn't hot enough, the bread cooks through and hardens before the internal steam can expand the pocket.
Can I bake these in the oven instead?
Yes. Place a baking stone or an inverted baking sheet in the oven and preheat to 500°F (260°C). Slide the rolled dough onto the hot surface for 2-3 minutes.
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