Homemade Pita Bread
The secret to a pocketed pita isn't the recipe, but the thermal shock. You need to get your oven as hot as it will go and ensure your surface is scorching before the first round hits it.
Control the humidity and the heat.
Dough that is too dry will crack rather than inflate; dough that is too thick will remain chewy. Keep your surfaces lightly floured and your oven preheating for at least 45 minutes before baking.
- Pizza stone or baking steel
- Large mixing bowl
- Rolling pin
- Kitchen towel
- Heavy baking sheet (if no stone/steel)
What goes in.
- 500gbread flour
- 325mlwarm water (110°F)
- 7ginstant yeast
- 10gfine sea salt
- 15golive oil
Consistent Thickness
Roll your dough to an even 1/8-inch thickness. Any thin spots will tear, letting the steam escape; any thick spots will prevent the pocket from forming.
The method.
Mix the dough
Combine flour, yeast, and salt. Add water and oil. Knead by hand or machine for 8 minutes until smooth and elastic.
Bulk ferment
Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 90 minutes.
Divide and rest
Divide dough into 8 equal pieces. Roll each into a tight ball, cover with a towel, and rest for 15 minutes to relax the gluten.
Shape
On a lightly floured surface, roll each ball into a 7-inch circle. Ensure the edges are not thinner than the center.
Preheat
Place your stone or steel on the middle rack. Heat oven to 500°F (or highest setting) for at least 45 minutes.
Bake
Slide 2-3 pitas onto the hot surface. Bake for 2-3 minutes. They will puff up rapidly. Remove as soon as they are pale gold, avoiding brown spots that indicate overbaking.
Steam
Transfer hot pitas to a clean towel and fold it over them. The trapped steam softens the crust.
Other turns to take.
Whole Wheat Pita
Replace 150g of bread flour with whole wheat flour; add an extra 20ml of water to account for the absorption.
Herb-Infused
Knead 1 tablespoon of finely chopped fresh za'atar or oregano into the dough before the first rise.
When it doesn't go to plan.
If the pitas do not puff, the oven isn't hot enough or the dough was rolled too thin, causing small punctures.
Keep the oven door closed as much as possible to maintain ambient heat.
Store cooled pitas in an airtight bag to prevent them from drying out overnight.
The ones that keep coming up.
Can I use a cast iron skillet instead of a stone?
Yes. Place the skillet in the oven while it preheats. When ready, place the pita in the dry, smoking-hot skillet for 1-2 minutes per side.
My pitas are crispy like crackers, what happened?
They were in the oven too long. Lower the baking time by 30 seconds; they should be soft and pliable.
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