Homemade Pita Bread
The secret to a pocket that splits clean is a hot oven and a dough with enough elasticity to hold the steam. This recipe produces a sturdy, pliable loaf that holds up to heavy fillings without tearing.
Heat is your primary ingredient
The oven must be fully preheated for at least 30 minutes before the first pita goes in; the stone or sheet pan needs to be searingly hot to trigger the sudden steam expansion.
- Baking stone or heavy inverted baking sheet
- Stand mixer with dough hook
- Rolling pin
- Clean kitchen towel
What goes in.
- 3 ½ cupsall-purpose flour
- 1 ½ cupswarm water (110°F)
- 2 ¼ tspactive dry yeast
- 1 tspsugar
- 1 ½ tspsea salt
- 2 tbspolive oil
Maintaining Even Thickness
If the dough is rolled unevenly, the thin spots will crisp before the thick spots can puff. Roll from the center outward to keep the circle uniform in depth.
The method.
Activate yeast
Whisk the warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until it looks foamy.
Mix the dough
Combine flour and salt in the mixer. Add the yeast mixture and olive oil. Knead on low for 6 minutes until the dough is smooth and pulls away from the bowl walls.
First proof
Place the dough in a greased bowl, cover with a towel, and set in a warm, draft-free spot for 90 minutes or until doubled in size.
Shape
Divide the dough into 8 equal pieces. Roll each into a ball, cover, and let rest for 15 minutes to relax the gluten.
Roll
On a lightly floured surface, roll each ball into a 6-inch circle about 1/4-inch thick. Keep remaining balls covered so they do not dry out.
Bake
Place 2 or 3 circles onto your hot baking surface. Bake at 475°F for 2 to 3 minutes. The pita is done as soon as it puffs fully and shows faint brown spots.
Cool
Remove from the oven and immediately wrap in a clean kitchen towel; the steam trapped by the cloth keeps the crust soft.
Other turns to take.
Whole Wheat Pita
Replace 1 cup of all-purpose flour with finely milled whole wheat flour for a nuttier flavor and denser structure.
Herbed Pita
Add 1 tablespoon of dried za'atar or oregano into the dry ingredients before mixing.
When it doesn't go to plan.
If the pitas do not puff, the oven was likely not hot enough or the dough was rolled too thin.
Do not stack the baked pitas uncovered; they will turn into crackers as they lose moisture.
Store leftovers in a sealed plastic bag once completely cooled; they refresh well in a toaster.
The ones that keep coming up.
Can I use a skillet instead of the oven?
Yes. Use a cast-iron skillet over medium-high heat. Place the rolled dough in the dry, hot pan and flip after 30 seconds when bubbles form.
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