📝 About This Recipe
Experience the magic of Middle Eastern tradition with these pillowy, steam-filled pita breads that boast a perfect golden exterior and a tender, hollow interior. This recipe utilizes a slow-fermentation process to develop a deep, nutty flavor that far surpasses any store-bought alternative. Whether stuffed with falafel or dipped into creamy hummus, these warm rounds bring an authentic, artisanal touch to your dining table.
🥗 Ingredients
The Yeast Bloom
- 1 cup Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough Base
- 2 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Whole Wheat Flour (adds structure and a nutty aroma)
- 1 1/2 teaspoons Fine Sea Salt (essential for flavor)
- 2 tablespoons Extra Virgin Olive Oil (high quality for richness)
- 1 tablespoon Greek Yogurt (optional, for extra softness)
Finishing Touches
- 1 tablespoon Olive Oil (for greasing the bowl)
- 1 tablespoon Cornmeal (for the baking stone or tray)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
Add the olive oil, Greek yogurt (if using), and the whole wheat flour to the yeast mixture. Whisk until smooth.
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3
Gradually add the all-purpose flour and sea salt. If using a stand mixer, use the dough hook attachment on low speed. If mixing by hand, use a sturdy wooden spoon until a shaggy dough forms.
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4
Knead the dough for about 5-7 minutes in the mixer or 10 minutes by hand on a lightly floured surface. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly grease a clean bowl with olive oil. Place the dough inside, turning once to coat. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, place a baking stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C). A very hot surface is the secret to the 'pita puff'.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces.
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8
Roll each piece into a smooth ball. Cover the balls with a damp cloth and let them rest for 15 minutes. This relaxes the gluten, making them easier to roll out.
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9
Using a floured rolling pin, roll one ball into a circle about 6-7 inches in diameter and about 1/4 inch thick. Ensure the thickness is even, as thin spots may prevent the bread from puffing.
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10
Carefully place 2 or 3 dough circles onto the hot baking stone or sheet. Bake for 2-3 minutes. Watch through the oven window; the dough should puff up like a balloon.
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11
Once puffed, flip the pita with tongs and bake for another 30-60 seconds until lightly golden but still soft.
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12
Remove the hot pitas and immediately wrap them in a clean, dry kitchen towel. This traps the steam and keeps the bread soft and pliable.
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13
Repeat the process with the remaining dough balls, ensuring the oven returns to temperature between batches.
💡 Chef's Tips
Ensure your oven and baking surface are fully preheated; the intense heat creates the steam that puffs the bread. Avoid rolling the dough too thin, or it will become a cracker rather than a soft bread. If the dough keeps shrinking back while rolling, let it rest for another 5 minutes to relax the gluten. Store leftover pitas in an airtight bag to keep them from drying out; they can be frozen for up to 3 months. For a garlic version, brush the hot pitas with a mixture of melted butter and minced garlic immediately after baking.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy hummus topped with paprika and olive oil. Use as a vessel for classic Falafel with tahini sauce and pickled turnips. Pair with grilled lamb skewers (Souvlaki) and a fresh cucumber-yogurt Tzatziki. Cut into triangles and bake with olive oil and za'atar spice for homemade pita chips. Serve as a side to a hearty Shakshuka for breakfast or brunch.