Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread.
Original Recipe
Ingredients
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8 grams yeast (2 teaspoons)
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5 grams sugar (1 teaspoon
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35 grams wheat flour
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265 grams white flour
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20 grams olive oil
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7 grams salt (1 teaspoon)
Instructions
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Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and ¼ cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
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Add salt, olive oil and all the remaining all-purpose flour. Mix in kitchen aid mixer at speed of 4 for 5 minutes.
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Let dough rest for 2 minutes then mix for another 5 minutes.
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Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
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Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
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Remove 1 ball (keeping others covered) and press into a flat disk with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about ⅛ inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
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Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.