Pita Bread
PDF
- Yield
- 8 pitas
- Prep
- 2:00:00
- Cook Time
- 0:03:00
- Cuisine
- Middle Eastern
- Filed Under
- Bread
Making the Starter
- Put lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve.
| 1 cup |
Water |
| 2 tsp |
Active Dry Yeast |
| 1⁄2 tsp |
Sugar |
- Add the whole-wheat flour (1⁄4 cup) and 1⁄4 cup all-purpose flour. Whisk together.
| 35 g |
Whole-Wheat Flour |
| 1⁄4 cup |
All-Purpose Flour |
- Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Making the Dough
- Add salt, olive oil, and nearly all remaining all-purpose flour (reserve 1⁄2 cup).
| 1 tsp |
Kosher Salt |
| 2 tbsp |
Olive Oil |
| 1⁄4 cup |
All-Purpose Flour |
- With a wooden spoon or a pair of chopsticks, stir until the mixture forms a shaggy mass.
- Dust with a little reserved flour, then knead in the bowl for 1 minute, incorporating any stray bits of dry dough.
- Turn dough onto work surface. Knead lightly for 2 minutes, until smooth.
- Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist.
- Refrigerate dough in a large zippered plastic bag for several hours or overnight if needed. Bring dough back to room temperature, knead into a ball, and proceed with recipe.
Second Rise
- Clean the mixing bowl and return the dough to it.
- Cover the bowl tightly with plastic wrap and a towel. Place in a warm (not hot) place and let the dough double in size, about 1 hour.
Baking the Pita
- Preheat the oven to 475 °F. Place a heavy-duty baking sheet, cast-iron pan, or ceramic tile on the bottom oven shelf.
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, cover with a damp towel, and let rest for 10 minutes.
- Roll each dough ball into an 8-inch circle, about 1⁄8 inch thick, dusting with flour as needed.
- Place the dough circle onto the hot baking sheet. Bake for 2 minutes until puffed, then turn over and bake for 1 more minute. Transfer warm pita to a napkin-lined basket and cover to keep soft. Repeat with the remaining dough.
