Hand-stretched Pita Bread
The goal here is a bread that stays soft enough to fold without cracking but has the structural integrity to hold a filling. Treat this as a game of temperature control rather than just baking.
Heat is your only ingredient that isn't on the list.
Your oven or skillet must be at its maximum heat before the dough touches the surface. If the heat is too low, the dough will dry out into a cracker before it has a chance to rise.
- baking stone or heavy cast iron skillet
- digital scale
- rolling pin
- clean kitchen towels
What goes in.
- 500gbread flour
- 325mlwarm water
- 7ginstant yeast
- 10gkosher salt
- 15mlolive oil
Stretching for even thickness
If you leave thick spots in your dough, the pita will tear or refuse to puff. Use a rolling pin to maintain an even, 1/4-inch thickness across the entire round.
The method.
Mix and knead
Combine all ingredients in a bowl. Knead for 10 minutes by hand until the dough is smooth and springs back when pressed.
First rise
Place the dough in a greased bowl, cover with a damp cloth, and leave it in a warm corner until it has doubled in size, about 90 minutes.
Divide and shape
Punch the dough down and divide it into eight equal portions. Roll each into a tight ball, cover, and let them rest for 15 minutes.
Roll out
Flatten each ball into a 7-inch circle, ensuring the thickness is uniform. Let these circles rest on the counter for 10 minutes while your oven or skillet preheats.
The bake
Slide the dough onto your preheated stone or skillet. Bake for 2-3 minutes. The pita is done the moment it puffs fully into a balloon and shows small charred spots.
Other turns to take.
Whole Wheat Pita
Replace 200g of the bread flour with whole wheat flour. Add an extra 20ml of water as the bran will absorb more moisture.
When it doesn't go to plan.
Keep your baked pita rounds wrapped in a kitchen towel immediately after they come off the heat to trap their own steam and stay soft.
Do not stack raw dough rounds on top of each other; they will stick together.
If using an oven, place your baking stone on the top rack to take advantage of the reflected heat.
The ones that keep coming up.
Why didn't my pita puff?
The oven was likely not hot enough, or the dough was rolled too thick in the center, preventing the steam from creating a uniform interior pocket.
Can I use a regular baking sheet instead of a stone?
Yes, but preheat the baking sheet in the oven for at least 20 minutes before using it, otherwise the bottom of the dough will stay raw.
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