Pita Bag (6) Recipe

Activate yeast and combine

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and instant yeast. Stir briefly and let sit 5–7 minutes until foamy. If no foam forms, discard and try with fresh yeast. Add olive oil to the yeast mixture.

Mix dry ingredients

While yeast is proofing, whisk together the all-purpose flour and salt in a separate bowl. Reserve about 2 tablespoons of the flour mixture for dusting if needed.

Form the dough

Add the flour mixture to the yeast mixture in two additions. If using a stand mixer, use the dough hook on low speed until the mixture comes together, then increase to medium and knead for 6–8 minutes until smooth and slightly springy. If mixing by hand, stir with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead 8–10 minutes until elastic. If the dough feels too dry, add up to the extra 1/4 cup warm water a tablespoon at a time. The finished dough should be soft, smooth and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with the neutral oil or nonstick spray. Place the dough in the bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.

Divide dough

Gently deflate the risen dough and turn it out onto a lightly dusted surface (use semolina or additional flour). Divide the dough into 6 equal portions (about 110–125 g / ~3.9–4.4 oz each). Shape each portion into a smooth ball by tucking edges underneath and rolling on the work surface.

Rest & flatten

Cover the dough balls with a clean towel or plastic wrap and let rest for 15–20 minutes to relax the gluten. After resting, using a rolling pin, roll each ball into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 inch (3 mm) thick. Try to keep thickness even; thicker spots may not puff into pockets.

Final proof (brief)

Cover the flattened rounds with the towel and let them rest 20–30 minutes. They will puff slightly but should not double. During this time, preheat your oven and baking surface.

Preheat and prepare baking surface

Place a baking stone, heavy baking sheet, or inverted rimmed baking sheet on the middle rack of the oven. Preheat the oven to 475°F (245°C) for at least 30 minutes so the surface is very hot. If you have a pizza stone or steel, use it for best puffing results.

Bake the pitas

Working in batches (2–3 at a time depending on oven size), transfer flattened rounds to the preheated baking surface. You can use a pizza peel or inverted baking sheet dusted lightly with semolina to move them. Bake for 3–5 minutes. The pitas should rapidly puff up and develop light golden brown spots. If they brown too quickly before puffing, the oven may be too hot or the rounds too thick.

Cool

Remove baked pitas from the oven and stack them on a wire rack or wrap loosely in a clean kitchen towel for 10–15 minutes; the trapped steam helps keep them soft and makes pockets more pliable. Allow to cool slightly before serving or storing.

Once completely cooled, store pita in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze pitas separated by parchment and store up to 3 months. Reheat by wrapping in foil and warming in a 300°F (150°C) oven for 5–10 minutes or briefly in a skillet.