Homemade Pita Bread
Puffed-up, soft pita bread. With 2 to 3 hours of proofing, it gets the perfect air pocket for stuffing with whatever you want.
- 500 g (1.1 lb) all-purpose flour
- 20 g (0.7 oz) yeast
- 10 g (2 tsp) salt
- 300 ml (1.25 cups) warm water
- 30 g (2 tbsp) olive oil
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1
Dissolve the yeast
In the mixer, add the water and rub in the yeast until it fully dissolves.
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2
Add the flour
Add the flour in three parts, mixing on low speed each time until combined.
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3
Knead in the mixer
Add the olive oil and salt. Beat on high speed for a few minutes until the dough is smooth and elastic.
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4
First rise
Turn the dough out onto a floured surface, knead for a few minutes, and place it in a bowl. Cover with plastic wrap and let rest for 2 to 3 hours until doubled in size.
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5
Shape the balls
Remove the wrap and knead for a minute. Cut into 80 g balls and knead each one.
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6
Roll out the breads
Flatten each ball with a rolling pin and coat both sides with flour so they don't burn.
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7
Bake
Preheat the oven to 220°C (430°F) with the tray inside. Place the breads on the hot tray and bake for 6 minutes until puffed up. Let cool before serving.
- The hot tray is key for the bread to puff up quickly.
- Coating them with flour keeps them from burning in the hot oven.
- Once cool, cut them in half and stuff with whatever you like.