Levantine Pita Bread
The secret to a good pocket is not the recipe, but the thermal shock. You are looking for a rapid rise that happens in under two minutes.
Control your steam
The oven must be preheated for at least 45 minutes. If your baking surface is not searingly hot, the dough will dry out instead of puffing.
- heavy baking stone or steel
- cast iron skillet
- clean kitchen towel
- rolling pin
What goes in.
- 500gall-purpose or bread flour
- 325mlwarm water
- 7gactive dry yeast
- 10gkosher salt
- 15gsugar
- 15mlolive oil
The blistering heat
The oven should be at its maximum setting. The goal is to reach 500°F (260°C) so the water in the dough vaporizes before the exterior can set into a crust.
The method.
Mix the dough
Combine flour, yeast, salt, and sugar. Gradually add water and oil until a shaggy ball forms. Knead on a lightly floured surface for 8 minutes until smooth and elastic.
Primary fermentation
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled, about 90 minutes.
Divide and shape
Divide into 8 equal portions. Roll each into a ball, cover, and rest for 15 minutes to relax the gluten. Roll each ball into a flat disc, 1/4 inch thick. Ensure the surface is even to prevent uneven puffing.
Final rest
Let the rolled discs rest on a floured surface for 10 minutes. This ensures the steam pocket can expand without resistance.
Bake
Slide the discs onto the preheated stone. Bake for 90 seconds to 2 minutes. Watch for the 'balloon' effect. Remove immediately once puffed and lightly browned.
Other turns to take.
Whole Wheat Pita
Replace 30% of the white flour with stone-ground whole wheat for a nuttier flavor and denser structure.
Stovetop Pita
Use a heavy cast iron skillet over high heat. Sear for 45 seconds per side. This yields a slightly chewier result than the oven method.
When it doesn't go to plan.
Never let the dough dry out during rolling; keep unused discs covered.
If the pita tears during rolling, the steam will escape, and it will not puff.
Wrap finished pitas in a clean towel immediately to trap residual steam; this keeps the crust soft rather than crispy.
The ones that keep coming up.
Why didn't my pita puff?
Usually the oven temperature was too low, or the dough was rolled too thin in one spot, creating a weak point where the steam leaked out.
Can I use a baking sheet instead of a stone?
You can, but turn the baking sheet upside down in the oven while it preheats so it acts as a hot plate.
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