How to make pita bread
Pita bread is a type of flatbread that has its origins in the Mediterranean and Middle Eastern regions. It is made from simple ingredients such as flour, water, yeast, and salt. One of the defining characteristics of pita bread is the pocket that forms during the baking process. This pocket allows the bread to be easily filled with a variety of ingredients, making it a versatile option in many cuisines.
The dough is traditionally rolled into rounds and then baked at high temperatures, which causes the steam to create a pocket that puffs up.
Ingredients
Makes 8 medium pitas
1 Tablespoon yeast
1 1/2 cups warm water
1 teaspoon salt
1 3/4 cups whole wheat pastry flour
1 3/4 cups all purpose flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer, watch for yeast to bubble up, showing it's active.
Add salt and half of the flour, beat with a dough hook to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into 8 pitas for medium sized pita bread.
Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed. Preheat oven to 425 degrees.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around to watch for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas!