📝 About This Recipe
Experience the magic of a perfectly puffed pita, steam-vented and ready to be stuffed with your favorite fillings. This ancient staple of Levantine cuisine combines a soft, chewy crumb with a thin, toasted exterior that carries the soul of the Mediterranean. Mastering the 'pocket' is a rite of passage for any home baker, resulting in a bread that is infinitely superior to anything found on a grocery store shelf.
🥗 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
- 3 cups Bread Flour (plus extra for dusting; all-purpose also works)
- 1/2 cup Whole Wheat Flour (adds a nutty depth and structure)
- 1 1/2 teaspoons Kosher Salt (fine sea salt is a great alternative)
- 2 tablespoons Extra Virgin Olive Oil (plus more for greasing the bowl)
- 1 teaspoon Honey (for a hint of sweetness and browning)
👨🍳 Instructions
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1
In the bowl of a stand mixer or a large mixing bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the olive oil, honey, salt, and the whole wheat flour to the yeast mixture. Whisk until smooth and well combined.
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3
Gradually add the bread flour, one cup at a time. 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 7-10 minutes by hand on a lightly floured surface, or 5 minutes in the mixer, until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a large bowl. Place the dough inside, turning it once to coat all sides with oil. Cover with a damp cloth or plastic wrap 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
Gently punch down the risen dough to release the air. Turn it out onto a clean surface and divide it into 8 equal pieces (roughly 85-90g each).
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7
Roll each piece into a smooth ball. Cover the balls with a clean kitchen towel and let them rest for 20 minutes; this relaxes the gluten and makes rolling easier.
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8
While the dough rests, place a pizza stone or a heavy inverted baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). The surface must be screaming hot for the pitas to puff.
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9
On a lightly floured surface, use a rolling pin to flatten one dough ball into a circle about 6-7 inches wide and 1/4 inch thick. Aim for an even thickness to ensure an even puff.
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10
Carefully place 2-3 rolled-out circles directly onto the hot stone or baking sheet. Bake for 2-3 minutes. Watch through the oven window; the dough should inflate like a balloon.
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11
Once puffed and slightly golden (do not over-brown or they will become crackers), remove the pitas with tongs and immediately wrap them in a clean kitchen towel.
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12
Repeat the rolling and baking process with the remaining dough balls, keeping the finished pitas stacked and wrapped in the towel to stay soft and pliable.
💡 Chef's Tips
For the best puff, ensure your oven and baking stone are fully preheated for at least 30 minutes before baking. Avoid rolling the dough too thin; if it's paper-thin, it won't have enough internal moisture to create the steam needed for the pocket. If your dough keeps springing back while rolling, let it rest for another 5-10 minutes to relax the gluten. Keep the baked pitas wrapped in a towel immediately after they come out of the oven—the steam trapped in the towel softens the crust. If you don't have an oven, you can cook these in a cast-iron skillet over medium-high heat for about 1-2 minutes per side.
🍽️ Serving Suggestions
Serve warm with a generous bowl of creamy hummus topped with paprika and olive oil. Stuff with hot falafel, crunchy cucumber salad, and a drizzle of nutty tahini sauce. Use as a vessel for grilled chicken shawarma or lamb kofta with plenty of tzatziki. Pair with a refreshing mint tea or a crisp, cold Arak cocktail for an authentic experience. Cut into triangles and toast further to make homemade pita chips for dipping.