Fresh Pita Bread
There is a significant difference between store-bought pita and bread pulled straight from a hot stone. Mastering this involves learning how to handle a wet dough and managing the heat of your oven floor.
Heat is your primary ingredient
If your oven is not fully saturated with heat, the pitas will bake into flat disks rather than pockets. Ensure your stone or baking steel has been in the oven for at least 45 minutes before the first loaf hits it.
- Baking stone or heavy steel plate
- Large mixing bowl
- Rolling pin
- Heavy kitchen towel
- Wire cooling rack
What goes in.
- 500gBread flour
- 325mlWarm water
- 7gInstant dry yeast
- 10gFine sea salt
- 15mlOlive oil
The importance of the seal
When rolling your dough, avoid creating nicks or tears on the surface. A compromised outer skin lets steam escape prematurely, meaning the pita will stay flat instead of inflating.
The method.
Mix the dough
Combine flour, yeast, salt, water, and oil. Knead by hand for 10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
First rise
Cover the bowl with a damp cloth and leave it in a draft-free spot for 90 minutes, or until the dough has doubled in volume.
Divide and shape
Divide the dough into eight equal portions. Roll each into a tight ball and let them rest under a towel for 20 minutes to relax the gluten.
Roll flat
Roll each ball into a circle roughly 6 inches wide and 1/8 inch thick. Keep the thickness consistent across the entire disc.
Bake
Place the dough directly onto the preheated stone in a 500°F (260°C) oven. Bake for 2 to 3 minutes until the bread puffs completely and develops light brown spots.
Cool
Remove immediately and stack them inside a clean kitchen towel; the trapped steam will keep the crust soft.
Other turns to take.
Whole Wheat Pita
Replace 150g of the bread flour with stone-ground whole wheat flour for a nuttier flavor and denser crumb.
Herbed Pita
Add one tablespoon of dried oregano or za'atar into the flour mix before adding the water.
When it doesn't go to plan.
If your oven has a convection setting, keep it off; strong airflow can prevent the pitas from rising uniformly.
Do not stack more than two pitas at a time while rolling; the weight will cause the bottom ones to stick to the surface.
If a pita does not puff, it is still edible—just slice it and use it as a scoop for thicker dips.
The ones that keep coming up.
Why did my pita stay flat?
The most likely cause is an oven that wasn't hot enough or a dough that was rolled too thick in the center.
Can I use a skillet instead of an oven?
Yes, a heavy cast-iron skillet over medium-high heat works well, though it only fits one pita at a time.
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