The characteristic of pita bread is soft and flat with a pocket between two layers. It is baked in a high temperature causing the dough to puff up dramatically. There are several ways this bread can be eaten. It is perfect to scoop your sauces and dips, wrap your kebabs or make into sandwiches with stuffings of meat, vegetables and cheese. It’s worth your effort to have a homemade pita bread!
- Oven – preheat to 500°F
- Baking stone- preheat to 500°F
- Digital kitchen scale
- Stand mixer with dough hook
- Rolling pin
- Pizza peel
- Medium glass bowl
- Large glass bowl
- Servings: 4
- Cooking Time: 6M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 13½ oz bread flour
- 2 tsps instant or rapid-rise yeast
- 1½ tsps salt
- 8 oz water
- 1 oz extra virgin olive oil
- 2 tsps sugar
- ¼ tsp baking powder
Using a whisk, mix bread flour, baking powder, yeast and salt in the stand mixer bowl. Mix water, olive oil and sugar in a medium glass bowl. Add water mixture to flour mixture and on low setting, mix until flour is fully incorporated for about 2 minutes.
Set the mixer on medium-low and knead for 8 minutes or until dough is smooth and elastic or does not stick on the side of the bowl.
Transfer dough to a lightly floured kneading board and knead by hand using stretch and fold method for 30 seconds or until it becomes smooth and forms into a round ball. Place in a large glass bowl seam side down, cover with plastic wrap and let rise for 1 to 1 ½ hours or until doubled its size. Press down to deflate large air bubbles.
Transfer the dough into a lightly floured surface and divide in 8 equal parts. Form the dough into a ball and generously coat with flour. On a lightly oiled work surface, roll the dough into round disk about ¼ inch thick. Roll 2 pieces at a time or depends on how many can fit your baking stone. Place on a lightly greased baking sheet and allow to relax for 20 minutes. Cover the remaining unrolled dough with greased plastic wrap.
One hour before baking, place baking stone on lower-middle rack and preheat oven to 500°F. Transfer round dough on a floured pizza peel and slide onto the baking stone.
Bake for 6 minutes or until light golden brown in color. Remove from oven and cover with dish towel. Repeat with the remaining dough.