Pita Bread

Before you start

Pita puffs because of a burst of steam. A thin, evenly rolled round of lean yeast dough meets intense heat, the outer surfaces set almost instantly, and the moisture inside turns to steam that pushes the top and bottom apart into a pocket. The dough itself is simple, made from flour, water, yeast, salt and a little olive oil, so most of the success depends on technique rather than ingredients.

Three things matter. Roll each round to an even thickness of about 5 mm, because thin spots seal and thick spots stay bready. Let the rolled rounds rest briefly so they relax and do not shrink. And make sure the baking surface is truly hot: a stone or steel heated for 45 minutes, or a cast iron skillet that is smoking lightly. Pull the pitas as soon as they balloon and color in spots; longer baking dries them out.

Ingredients

• 400 g (3¼ cups, spooned and leveled) all-purpose flour
• 260 g (1 cup plus 1 tbsp) warm water — about 38°C (100°F)
• 5 g (1½ tsp) instant yeast
• 5 g (1 tsp) granulated sugar
• 8 g (1⅓ tsp) fine salt
• 15 ml (1 tbsp) olive oil

Method

1. Stir the flour, yeast, sugar and salt together. Add the warm water and olive oil and mix into a shaggy dough. Knead on a lightly floured counter for 8 to 10 minutes, or 5 to 6 minutes in a mixer, until smooth and springy.
2. Place in an oiled bowl, cover and let rise for about 90 minutes, until doubled. Meanwhile set a baking stone or steel on the lowest rack and heat the oven to 260°C (500°F) for at least 45 minutes.
3. Divide the dough into 8 pieces of about 85 g. Shape each into a smooth ball, cover with a towel and rest for 20 minutes so the gluten relaxes.
4. On a lightly floured surface, roll each ball into an 18 cm (7 in) round about 5 mm (scant ¼ in) thick. Keep the thickness even from edge to center and avoid creasing the dough. Lay the rounds on a floured towel, cover and rest 5 to 10 minutes.
5. Slide 2 or 3 rounds directly onto the hot stone. Bake for 2½ to 4 minutes, until they balloon fully and show a few pale golden spots. Do not wait for deep browning.
6. Stack the baked pitas inside a clean towel as they come out. The trapped steam keeps them soft and pliable. Bake the remaining rounds, letting the oven recover for a minute between batches.
7. For the skillet method, heat a dry cast iron skillet over medium-high until a drop of water skitters. Cook a round for 30 to 60 seconds until bubbles form, flip, cook 1 minute, then flip again and press gently with a folded towel to encourage the puff.

Tips for success

• Flip each round over once while rolling so both sides get equal pressure.
• Flour the rolled rounds lightly; excess flour on the surface can burn on a hot stone.
• If one batch does not puff, the stone probably cooled. Give it 3 to 5 minutes to recover before the next round.
• Cut cooled pitas in half and gently open the pocket with your fingers for stuffing.

Substitutions

All-purpose flour

Replace up to half with whole wheat flour and add 15 g (1 tbsp) water. The pockets still form, but the bread is denser and puffs less dramatically.

Olive oil

Any neutral oil works. Leaving the oil out gives a slightly drier, chewier pita that stales faster.

Baking stone

An upturned heavy baking sheet preheated for 30 minutes can stand in. It holds less heat, so bake one or two at a time and expect slower puffing.

Variations

Za'atar pita

Brush the rounds with olive oil and sprinkle with za'atar before baking. They may puff a little less, but the flavor is excellent for dipping.

Pita chips

Split stale pitas into single layers, cut into wedges, toss with oil and salt and bake at 190°C (375°F) for 8 to 12 minutes until crisp.

Troubleshooting

Pitas did not puff

The surface was not hot enough, the dough was rolled unevenly, or it was creased or torn. Preheat longer, roll evenly, and do not use rounds with holes.

Only part of the pita puffed

Uneven thickness. Thin areas set before steam forms there. Roll gently from the center outward and turn the dough often.

Pitas are crisp and cracker-like

They baked too long or cooled uncovered. Pull them when spotted pale gold and wrap them in a towel immediately.

Rounds shrink back while rolling

The gluten is tight. Rest the balls longer, at least 20 minutes, and the rolled rounds for another 5 minutes before baking.

Storage

Cool pitas wrapped in a towel, then store in a sealed bag at room temperature for up to 2 days. Freeze for up to 3 months with parchment between them, and warm briefly in a skillet or low oven.

Safety notes

Raw dough contains raw flour; do not taste it. Use oven mitts with a very hot stone and skillet. Contains wheat.