Baking Fresh Pita
The difference between a flatbread and a proper pita is the steam trap. When handled correctly, the dough creates a structural balloon that remains soft once it cools.
Heat is your only ingredient that doesn't go in the bowl.
If your oven isn't at the maximum temperature, the dough will dry out into a cracker before it can puff. Ensure your stone or steel has been in the oven for a full forty-five minutes before you begin.
- Pizza stone or heavy cast-iron skillet
- Stand mixer with dough hook
- Rolling pin
- Clean kitchen towel
What goes in.
- 3 1/2 cupsbread flour
- 1 1/2 cupswarm water (110°F)
- 2 tspinstant yeast
- 1 1/2 tspfine sea salt
- 1 tbspolive oil
Maintaining dough integrity
When rolling out your rounds, keep them consistent in thickness. If you tear the surface or leave one side significantly thinner, the steam will escape through the hole rather than inflating the bread.
The method.
Mix the dough
Combine flour, water, yeast, salt, and oil in the mixer. Knead on medium speed until the dough is smooth, elastic, and clears the sides of the bowl, about 7 minutes.
First rise
Place the dough in a lightly oiled bowl, cover, and let it rest in a warm, draft-free spot until doubled in size, usually 60 to 90 minutes.
Divide and rest
Punch the dough down and divide into 8 equal pieces. Form each into a smooth ball. Cover with a damp towel and let them rest for 15 minutes to relax the gluten.
Roll
On a lightly floured surface, roll each ball into a circle roughly 6 inches wide and 1/8 inch thick. Do not roll them too thin or they will crisp.
Bake
Slide the rounds onto the preheated stone. Bake at 500°F for 2 to 3 minutes. Watch for the full puff; pull them out as soon as they are browned in spots.
Cool
Immediately wrap the hot pita in a clean kitchen towel. The residual steam trapped in the cloth keeps the bread pliable.
Other turns to take.
Whole Wheat Pita
Replace one cup of bread flour with whole wheat flour for a nuttier flavor and denser crumb.
Herb-Infused
Brush the warm pita with a mixture of olive oil and dried za'atar or minced garlic.
When it doesn't go to plan.
Always start the next round of rolling while the previous one is in the oven to keep the rhythm.
If the dough resists rolling and snaps back, cover it and let it rest for another 5 minutes; the gluten needs to relax.
Store cooled pita in an airtight bag to keep them soft for up to two days.
The ones that keep coming up.
My pita didn't puff. What happened?
The oven was likely not hot enough, or the dough was rolled inconsistently, creating a leak where the steam escaped.
Can I bake these in a pan on the stove?
Yes, use a heavy cast-iron skillet over medium-high heat. Flip every 30 seconds until the pita puffs.
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