Pita Bread
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Gastrotools
Recipes from professionals
Many people think it's difficult to make homemade pita bread because they need the characteristic hollow space in the middle to make room for delicious fillings. However, it's much easier than you think, and you never get tired of seeing your pita breads 'pop' inside the oven. If you bake your pita breads on a baking steel, you'll get the best result, as the baking steel's explosive heat helps the breads rise. Fill them with your favorite filling, and if you have any left over, they can easily go in the freezer for when you one day want to make an easy dinner.
Servings
: 10
Bread
Ingredients
600
g
Manitoba wheat flour
20
g
yeast
430
g
room temperature water
18
g
fine salt
15
g
olive oil
Durum flour
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Instructions
Step 1/9
Dissolve the yeast in the water.
Step 2/9
Add olive oil and flour, and stir on low speed for one minute in a mixer.
Step 3/9
Add salt, and stir on low speed for a couple of minutes. Gradually turn up the speed on the mixer until it's on max. Stir until the dough is supple, smooth and releases from the sides of the bowl.
Step 4/9
Let the dough rise covered to double size at room temperature, approximately 2 hours.
Step 5/9
If you don't have a mixer, knead by hand until the dough is smooth and supple.
Step 6/9
Place a baking steel on a rack in the middle of the oven, and turn on the oven to 250 degrees convection when the dough has finished rising.
Step 7/9
Pour the dough out onto a table dusted with durum flour. Divide the dough into 10 equal pieces of approximately 100-110 grams each. Roll them into balls, and let them rise covered on the table for 30 minutes.
Step 8/9
Roll the balls out into flat pita breads, approximately 1 cm thick. Make sure they have enough flour on them so they don't stick, and bake them on the baking steel until they have puffed up and begun to color.
Step 9/9
Store in an airtight container.
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