Balady Or Pita Bread Recipe

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, instant yeast, and sea salt so the yeast and salt are evenly distributed.

Add liquids

Make a well in the center of the dry mix. Pour in the warm water and olive oil. If using a stand mixer, fit with the dough hook and start on low. If mixing by hand, use a wooden spoon until the dough starts to come together.

Knead

Knead the dough for 8–10 minutes by hand on a lightly floured surface or 6–7 minutes in a stand mixer on medium-low until the dough is smooth, elastic, and slightly tacky but not sticky. Add up to 2 tablespoons additional flour if the dough is too sticky.

First rise

Lightly oil a clean bowl and place the dough ball inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Divide the dough

Gently deflate the dough and transfer to a floured surface. Divide into 8 equal pieces (about 90–100 g each). Shape each piece into a smooth ball by pulling edges under and pinching seams together.

Rest

Place the dough balls on a lightly floured tray, cover with a damp towel or plastic wrap, and let rest for 20–30 minutes. They should puff slightly and relax, making them easier to roll.

Roll into rounds

Using a rolling pin, roll each ball into a circle about 5–6 inches (12–15 cm) in diameter and 1/8 to 1/4 inch (3–6 mm) thick. Aim for even thickness so the pita will puff uniformly. Dust with semolina or flour as needed to prevent sticking.

Preheat oven

Place a baking stone or an inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a baking steel, use it for best results. High, consistent heat is key for pita to puff.

Transfer and bake

Carefully place 2–3 rolled pitas (depending on stone size) onto the preheated surface. Bake for 3–4 minutes until the pitas puff into pockets and the tops have light brown spots. For slightly more color, leave 30–60 seconds longer, watching closely to avoid burning.

Alternate stovetop method (optional)

Heat a heavy skillet or cast-iron pan over medium-high heat. Cook each rolled pita for 1–2 minutes per side; it will puff on the hot surface. Press gently with a spatula if needed to encourage pocket formation.

Finish

Remove baked pitas and brush lightly with olive oil if desired. Stack on a clean kitchen towel and cover to keep warm and soft; steam from the covered pitas helps maintain pliability.

Cool completely before freezing. Store cooled pitas in an airtight bag for up to 3 days at room temperature, up to 1 week in the refrigerator, or freeze for up to 3 months. To refresh, reheat in a hot oven or skillet for a minute or microwave covered with a damp paper towel for 20–30 seconds.