This bread doesn't last long around my house. In fact I'm lucky if it makes it to the meal.
There isn't anything in the kitchen much better than the aroma and taste of fresh bread. This pita recipe checks those boxes and is a versatile bread that can be used for dipping, sandwiches and even turned into pita chips if it lasts long enough.
Recipe
| Ingredient | Amount |
|---|---|
| Bread flour | 2 cups |
| Salt | 2 teaspoons |
| Olive oil | 2 teaspoons |
| Instant dry yeast | 2 teaspoons |
| Hat Water (~105°F) | 1 cup |
| ... | ... |
| Bread Flour | 1 cup, reserved for later use |
Notes before preparing:
*️⃣ I prefer bread flour for the higher protein count but all purpose will work as well. I'm lucky enough to live within a few miles of the Bob's Red Mill Headquarters and prefer their Artisan Bread Flour, but again, go with what you got.
*️⃣ Dry active yeast can be used in the same amount as the instant yeast, but it must first be bloomed in the hot water before adding to the dry ingredients.
*️⃣ To gauge the temperature of the water you can use a thermometer, but I typically allow the tap to get hot and wait for it to feel about hot tub temperature. Big caution, too hot can kill the yeast so error on the side of too cool.
Method
1️⃣ Combine the first 2 cups of flour, salt, oil and yeast in a large bowl and mix to evenly distribute all the ingredients.
2️⃣ Add the water and mix. I prefer do this initial mixing with a fork as the dough is quite wet at first and will stick to your hands. Once the dough has started to come together I switch to mixing by hand.
3️⃣ When the dough has come together dust a work surface with some of the reserved flour and knead the dough until smooth. As the dough begins to stick to your hands continue to dust more of the reserved flour over the work surface.
4️⃣ When the dough is smooth and tacky, but doesn't stick to your hands, transfer to a lightly oiled bowl and cover with a kitchen towel or plastic wrap. Allow the dough to proof in a warm spot until doubled in size. This process can take 1-2 hours. My new oven has a proof setting. On colder days, before I was fortunate enough to have this setting, I would turn the oven on low for 5-10 minutes as a make shift proof box.
5️⃣ Remove the dough from the bowl and using a sharp knife, or bench scrapper, divide the dough into eight equal portions. Shape each portion into smooth balls and place onto a lightly floured sheet pan. Cover with the kitchen towel, or plastic wrap, and allow to rest for 30-60 minutes until again doubled in size. If preparing ahead, place the covered dough into a refrigerator and remove 30-60 minutes before ready to proceed to the next step.
6️⃣ Preheat an oven to 500°F with a pizza stone, or inverted sheet pan, on the middle rack. Roll out the dough portions two at a time into 5"-6" circles. It helps to dust the work surface with more flour to prevent the dough from sticking to your rolling pin. Quickly transfer the rolled out portions directly onto the the stone or sheet pan. Allow the dough to cook for 1 — 1 1/2 minutes until the steam inside the dough forces the dough to form a bubble. Be careful when removing the cooked pita as the pockets can sometimes pop and the steam will instantly burn exposed skin.
*️⃣ Beware the smell of fresh bread will draw a crowd and will cause quick disappearance of the finished product 😀 If they don't disappear too quickly avoid stacking the finished pita while cooling as the steam will cause the bottom ones to trap the moisture and become soggy.
I served the pita that managed to make it to meal time with a full Mediterranean feast. Kabobs with veggie Italian sausage, baba ghanoush, hummus, quinoa tabouleh, fattoush salad and rice. The only item missing I typically add is falafel. I forgot to soak the beans ahead, but it was still an enjoyable meal.
Some of My Other Recipe Posts
🍕 Spring is in the Air - Check out my method for making pizza on the grill
🍣 Vegetarian Dashi - Making kombu dashi for a vegetarian tempura dipping sauce