Pita Bread

After getting up and running with some artisan hearth bread I decided to try my hand at pita bread during some homemade falafel adventures and learned there are a variety of techniques and methods to make this fairly forgiving bread. Getting the pockets just right may take a few attempts if you are an amateur rolling pin user like me but overall you should be able to quickly and easily start making delicious, fresh, homemade pita bread in no time.

3-6 People

30 Minutes

130 Minutes

For the Pita Bread

  • Whole wheat flour 70g
  • Water 230g

    105 degrees Farenheit

  • Kosher salt 4g

    1tsp

  • Sugar 14g
  • Olive oil 14g
  • Instant yeast 21g
  • All-purpose flour 280g

    King Arthur

Steps

  1. Mix the whole wheat flour and water in a large bowl until just incorporated and let autolyse for 15 minutes while you measure out the remaining ingredients.
  2. Add the salt, sugar, olive oil and yeast to the flour and water and mix until incorporated.
  3. Add the all-purpose flour and combine using clean hands with the other ingredients until the ingredients are just sticking together and incorporated.
  4. Turn out onto a clean work surface and knead the dough for 3-5 minutes until is smooth and has a nice spring to it.  The final shape should be a ball.
  5. Lightly oil medium sized mixing bowl with about 1 tsp of olive oil and add the ball of dough to the bowl turning until all sides of the dough are covered in the oil.  Cover with a towel and set aside for 1 hour or until the dough has roughly doubled in size.
  6. Gently deflate the dough using your fist and turn out onto a lightly floured work surface. Divide the dough into six even pieces (about 100g each).
  7. Shape into balls by gently rolling in a circular motion with no downward pressure. Dust the balls with flour.
  8. Working with a floured rolling pin gently roll out the dough, flipping regularly, into 7-8" rounds that are the same thickness throughout about 1/8th to 1/4 inch thick.
  9. Once all the pitas have been rolled out into circles cover for a second prove for 20-30 minutes. Begin preheating the oven to 450-500 degrees depending on your preference, with the cast iron pan inside the oven.  450 degrees will end up with softer and lighter pitas whereas 500 degrees will be darker with more brown spots and with a bit more chew.
  10. Carry the pita to the oven and put them into the cast iron pan top side down and cook for 3 minutes.  Carefully remove the pita with tongs or a spatula and place onto a towel lined plate and cover with the towel until ready to serve.
  11. Let the cast iron pan reheat for roughly 2 minutes before continuing onto the next batch for consistent results.