pita.

Leavened flatbread from the Middle-East and Mediterranean. The ones in the picture are a different recipe, this recipe is much more flat, less dense and puffy like the ones you get at a souvlaki/shwarma place.

Ingredients:

  • 405g bread flour.

  • 45g whole wheat flour.

  • 10g active dry yeast.

  • 12g kosher salt.

  • 15g sugar.

  • 350g filtered water (100-115°F).

  • 18g olive oil.

Equipment:

  • mixing bowl.

  • baking tray.

  • baking stone or cast iron skillet.

  • scale.

  • thermometer.

Yield:

  • 9 pitas.

Execution:

  1. mix.

  • Combine water, yeast, and sugar. Allow the mixture to bloom for 10-15 minutes or until frothy.

  • Whisk together flour and salt, add the yeast mix and olive oil.

  • Knead in the bowl until the flour is hydrated.

  • Transfer the dough onto a work surface and kneadv using the slap & fold technique for 10-12 minutes or until smooth.

  • Or use a stand with the kneading attachment on medium speed for 6-8 minutes.

  • The dough will be very sticky to start, do not add flour.

    how to slap & fold.

    To perform a set of slap & folds, first, grab underneath the dough with just your fingertips at 12 and 6 o'clock, lift the dough slightly off the surface, rotate it 90 degrees, and slap the bottom portion onto your work surface, giving the dough a stretch towards yourself before folding it over itself with the dough being held by your hands.

2. rise.

  • Grease a bowl with olive oil, roll the dough into a tight ball, transfer the dough to the bowl, cover with a damp towel and place in a warm environment for 30-45 minutes or until doubled in size.

3. shape.

  • Divide into 9, 80-90g dough balls.

  • Dust the dough balls with flour, place them on a baking tray, and wrap the tray tightly with plastic wrap.

4. bake.

  • Preheat a convection oven to 550°F, place a pizza steel or a cast-iron skillet inside the oven and allow to preheat for 30 minutes.

  • Generously flour your work surface and roll each dough ball to about 1/2cm thick.

  • Avoid any pinching or folding of the dough while rolling out your dough wont form an air pocket, keep the unrolled balls of dough under a towel to prevent drying.

  • Transfer the prepared dough onto your pizza steel or cast-iron skillet and bake for 1-2 minutes or until both sides have slightly browned and the pita has puffed up.

  • Remove the pita from the oven, keep warm in a kitchen towel and serve.

5. storage.

  • Store at room temperature for 3-5 days.

  • In an airtight container, store in the fridge for up to 1 week, or in the freezer for 3 months.

  • To reheat, splash with a touch of water and place in a 350°F oven, remove once warm.