Description
Fresh, homemade pita. Adapted from a recipe at SeriousEats.com
Ingredients
Scale
- 1 Tbsp granulated sugar
- 1 Tbsp instant yeast
- 1 tsp kosher salt
- 2 1/2 C bread flour
- 1 C water, 105–115°F (41–46°C)
- 2 Tbsp extra-virgin olive oil
Instructions
- Tear two sheets of aluminum foil long enough to cover your oven rack and put them on the rack, tucking the foil into the rack so that it stays put. Preheat your oven to its highest setting, 475–500°F (246–260°C).
- Put the flour, sugar, salt, and yeast in the bowl of a stand mixer. Blend with the dough hook until mixed.
- Verify your water’s temperature using your Thermapen ONE. Add the hot water and mix until it comes together, then knead it until supple and smooth.
- Form the dough into 2-oz portions, rolling into a neat ball. (A better ball will make a rounder pita later.)
- Allow the balls to rest, covered, for about 20 minutes.
- Roll half the balls of dough out on a very lightly greased countertop until 1/8–3/16″ thick.
- Place the dough discs on the foil in the oven and close the door to let them bake. They will take about 4–5 minutes to cook. Use a timer like TimeStick® to track the time.
- When the pitas are lightly golden brown on top and nicely puffed, remove them from the oven using tongs (they will be full of hot steam).
- If the pita failed to puff, roll your next ones out more.
- Repeat the rolling and baking with the rest of the batch.
- Put your fresh pita in a towel-lined bowl or basket and carry them to table to serve!
