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Pita (that actually pockets)

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5 from 2 reviews

Ingredients

  • 2 tsp [7 g] active dry yeast
  • 1 tsp [5 g] sugar
  • 1 1/2 cups [350 g] lukewarm water
  • 3 1/4 cups [425 g] white flour
  • 2/3 cup [85 g] whole wheat flour*
  • 1 1/2 tsp [10 g] fine sea salt
  • 1 Tbsp [15 g] olive oil

Instructions

  1. Place the active dry yeast, sugar, and water in the bowl of a stand mixer or large mixing bowl. Let it sit until the water looks a little foamy on top (about 5-10 minutes).
  2. Add the white flour, wheat flour, salt, and olive oil to the bowl with the foamy water.
  3. If using a stand mixer, use the hook attachment to mix on low until it comes together into a shaggy dough (otherwise stir and then knead by hand). Increase speed to medium. The dough should begin to smooth out and look a lot like store-bought pizza dough, but just a little stickier. If the dough is too wet, add a little more flour to compensate (about 2 Tbsp at a time) and if it is too dry, add a little more water (about 2 tsp at a time).
  4. Knead until the dough ball passes the window pane test. Kneading should take about 5-15 minutes by machine with a dough hook, or 10-20 minutes by hand. Pay more attention to the dough’s consistency than the time you’ve spent kneading.
  5. Place the dough in a bowl, cover it, and let it rise at room temperature for about 1 hour and 15 minutes. It will rise noticeably. If it’s a little chilly in your kitchen (below 67° F), you might need to let it rise for about 15 minutes longer.
  6. Place a pizza stone (or upside-down sheet pan) on the oven floor, move the oven racks up and out of the way, so you can very easily access the pizza stone, and pre-heat the oven to 500° F [260° C] (or its hottest setting).
  7. Lightly flour a clean work surface, divide the dough into 8 equal pieces, and shape each chunk into a round ball with a smooth surface.
  8. Roll out each dough ball into a circle, about 7 or 8 inches [18-20 cm] in diameter, dusting the surface with more flour as needed. They should be 1/8 inch [3mm] thick, which is very thin, but not paper-thin (see photos above the recipe). By the time you are done rolling the last disc, the first one will be ready to bake. They can be held at room temperature for about 20 minutes.
  9. The oven will be ready to bake once it has reached 500° F [260° C] and stayed there for about 5 to 10 minutes. This gives the pizza stone a chance to get really hot.
  10. Throw 2 to 3 of the rolled-out discs onto the baking stone. Make sure they lay flat and are not touching. Bake for about 4 minutes. They’ll puff up and slightly brown. Remove and cool (they’ll start to deflate at room temperature but will maintain their pockets). Repeat until all pitas are baked.

Notes

* If you don’t have whole wheat flour, you can just sub more all purpose flour. I’ve made it many times both ways.

Find it online: https://cardamomandtea.com/398/pita/