Pita
Ingredients
- 500 g all-purpose flour
- 300 g lukewarm water
- 10 g active dry yeast
- 25 g sugar
- 10 g salt
Instructions
- In a medium bowl mix water, sugar and yeast.10 g active dry yeast, 25 g sugar, 300 g lukewarm water
- Add the flour, mix briefly, then add the salt, and knead all the ingredients by hand (a stand mixer is fine too if you have one) until the dough comes together. Move the dough out of the bowl and knead it on a lightly floured work surface for about five minutes, until smooth.500 g all-purpose flour, 10 g salt
- Place the dough back in its bowl, cover it with a towel and let it rise until nearly doubled in volume.
- Divide the dough into tight round balls of about 100g weight and let sit on the counter for 5 minutes, still covered with a towel, then, with a rolling pin, flatten the balls to a 1/2 cm thickness. Place the disks to proof on a piece of parchment paper for 20 minutes.
- Preheat a large pan over medium heat for a couple of minutes, then lower the heat to medium and bake the pitas, starting on the side that previously rested on the parchment paper.
- Flip the pitas every 10 seconds in the pan until every pita magically pops up, creating the traditional pocket everyone loves.
- If the pan flipping method seems daunting, you can also bake the pitas in a preheated oven at 400°F - I just find the margin of error to be slightly higher if I bake the dough in the oven, as oven-baked pitas don't consistently have a good pocket.
- Move the pitas to a towel and keep them wrapped so they stay warm and soft.
Tried this recipe?Let us know how it was!