🌍 Mediterranean recipesSide dish
Pita Bread
By Groceree
Also known as Pita · Pitta Bread
A simple yeasted dough rolled thin and baked at the highest heat your oven reaches, where the steam inside blows each one up into a hollow pocket in about three minutes.
Last updated
- Servings
- Makes 8
- Prep
- 1 h 30 min
- Cook
- 15 min
- Total
- 1 h 45 min
Ingredients
- strong white flour500 g
dried yeast7 g
water320 ml
olive oil2 tbsp
caster sugar1 tsp
salt1½ tsp
Instructions
- 01
Mix the and into the lukewarm (about 37°C) and leave for 5 minutes.
- 02
Add the , and and knead for 10 minutes into a smooth, slightly soft dough.
- 03
Cover and leave somewhere warm for 1 hour, until doubled.
- 04
Put a heavy baking tray or stone in the oven and heat it to maximum, at least 250°C, for a good 30 minutes.
- 05
Divide the dough into 8 balls, rest them for 10 minutes, then roll each into a round about 5 mm thick. Even thickness matters more than size — thin spots stop it puffing.
- 06
Let the rounds rest for 10 minutes more.
- 07
Slide two or three at a time onto the hot tray and bake for 3 to 4 minutes, until they balloon. They should stay pale, not brown.
- 08
Stack them in a clean tea towel straight away so they stay soft.
Notes
- The oven must be as hot as it goes, with the tray preheated. A pita puffs from a blast of steam, and a moderate oven gives a flat bread.
- Roll them evenly. A thin patch lets the steam escape and the pocket never forms.
- Wrap them in a towel as they come out, or they harden into crackers within minutes.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 8 g
- Carbs
- 44 g
- Fat
- 4 g
Estimated from the ingredients.
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