Pita Bread Soft puffy pockets to fill with filling of choice.
Ingredients
- 10 g sachet instant dry yeast
- 200 ml warm water
- 335 g strong white bread flour
- 5 ml salt
- 30 ml (25 + 5) olive oil
Method
- Place yeast into the bowl of a stand mixer. Add the warm water and 1 cup of the flour. Whisk together and let stand 15 - 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
- Pour 25 ml of the olive oil, and the salt, into sponge. Add the remaining flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup (62 ml) more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 - 6 minutes. Turn out onto a floured work surface and form into a ball.
- Wipe inside of bowl with a little of the remaining olive oil. Turn dough around in bowl to cover with a thin film of oil. Cover bowl and leave in a warm place until dough has doubled in size, about 2 hours.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 25 mm thick. Use a knife to cut into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Sprinkle a little flour on a work surface and top of a dough ball. Gently pat dough ball flat with your fingers, forming a flat, round bread about 6 mm thick. Let rest for 5 minutes. Repeat with remaining dough balls.
- Brush a cast-iron skillet, or heavy frying pan, with remaining olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate. When cool enough to handle, break breads in half and open the pocket inside for stuffing.
- Note: This recipe is a slight adaptation of Chef John’s Pita Bread which has a great video showing the steps.