Pita Recipe

Method

1. 1

   Proof the yeast

   In a small bowl, whisk the warm water with the sugar and sprinkle the active dry yeast on top. Let stand 5–10 minutes until foamy.

2. 2

   Whisk dry ingredients

   In a large mixing bowl, combine bread flour and salt. Create a well in the center for the wet ingredients.

3. 3

   Combine wet and dry

   Pour the foamy yeast mixture and the olive oil into the dry ingredients; mix with a spoon until a shaggy dough forms.

4. 4

   Knead dough

   Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

5. 5

   First rise

   Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 60–75 minutes.

6. 6

   Portion and rest

   Punch down the dough, divide into 8 equal pieces, roll each into a smooth ball, and let rest 15 minutes to relax gluten.

7. 7

   Shape pitas

   Roll each piece on a lightly floured surface into a circle about 1/4 inch thick.

8. 8

   Prepare oven and bake

   Preheat the oven to 475°F (245°C) with a baking stone or heavy sheet inside for at least 20 minutes.

9. 9

   Bake pitas

   Bake pitas, 1–2 at a time, on the hot stone until puffed and lightly golden, about 3–4 minutes per batch. The pockets should form as they puff.

10. 10

    Cool and store

    Transfer pitas to a rack to cool. Once completely cool, wrap in a tea towel to keep soft or store in an airtight container.