Making pita bread at home
Homemade pita has a depth of flavor that store-bought versions lack, especially when eaten fresh off the heat. The trick is maintaining enough moisture in the dough so it stays soft enough to roll up without cracking.
Heat is your primary ingredient
Your oven or stovetop needs to be significantly hotter than it is for most other breads. If the surface isn't scorching, the dough will bake into a flat cracker instead of puffing into a pocket.
- large mixing bowl
- cast-iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 3 ½ cupsall-purpose flour
- 1 ½ cupswarm water
- 2 ¼ tspactive dry yeast
- 1 tspsalt
- 1 tspsugar
- 2 tbspolive oil
Managing the thermal shock
When the dough hits the hot skillet, the moisture inside turns to steam instantly. The outer crust must set quickly to trap that steam; if you roll the dough too thin, it tears, and if too thick, the steam can't lift the weight of the dough.
The method.
Activate yeast
Whisk the warm water, sugar, and yeast in a bowl. Let it sit for ten minutes until a thin, foamy layer forms on the surface.
Form the dough
Stir in the oil, salt, and flour. Mix until a shaggy ball forms, then turn it onto a floured counter and knead for seven minutes until smooth and elastic.
First rise
Place the dough in a greased bowl, cover with a damp cloth, and set in a draft-free spot for 90 minutes, or until doubled in size.
Divide and shape
Punch the dough down and divide into eight equal pieces. Roll each piece into a smooth ball and let them rest under a towel for 15 minutes.
Roll thin
Roll each ball into a circle roughly 6 inches wide and 1/8 inch thick. Ensure the thickness is even, or the pita will puff unevenly.
Cook
Get your cast-iron skillet smoking hot over medium-high heat. Lay one circle in the pan and wait 30 seconds until small bubbles appear. Flip and cook for 1 to 2 minutes, flipping again once or twice, until the bread puffs fully.
Other turns to take.
Whole Wheat
Substitute half the all-purpose flour with finely milled whole wheat flour for a nuttier flavor.
Herbed
Knead a tablespoon of dried oregano or za'atar into the dough before the first rise.
When it doesn't go to plan.
Keep the rolled-out dough covered with a towel while you wait for the skillet to heat, or they will dry out.
If the pita doesn't puff, don't discard it; it still tastes great as a flatbread for dipping.
Store finished pitas inside a clean kitchen towel to trap the steam and keep them soft as they cool.
The ones that keep coming up.
Why didn't my pita puff?
Usually, the pan wasn't hot enough, or there was a small tear in the dough that let the steam escape.
Can I bake these in the oven instead?
Yes. Place a baking stone or an inverted metal baking sheet in the oven and preheat to 500°F (260°C). Bake for 3-4 minutes.
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