Pita

puffed pocket flatbread

Makes 8 pitas · 248 kcal per serving

Ingredients

• 500 g Bread Flour
• 310 g Water
• 15 g Olive Oil
• 10 g Salt
• 5 g Instant Yeast
• 5 g White Sugar

Method

1. 1. Mix the flour, water, yeast, sugar, and oil to a shaggy dough, then add the salt and knead until smooth and slightly tacky, ~8 min.
2. 2. Bulk ferment covered until doubled, 1–1½ h.
3. 3. Divide into 8, roll each into a tight ball, and rest covered 20 min so the gluten relaxes.
4. 4. Put a baking steel or stone on the upper rack and preheat to 500°F / 260°C for at least 30 min.
5. 5. Roll a ball out to an even ¼ in round, keeping the surface unfloured and untorn.
6. 6. Bake 2–4 min: it balloons, and that is the pocket.
7. 7. Pull it while still pale and wrap the stack in a towel; they deflate and stay soft.
8. A round that does not puff was rolled unevenly or torn.