Puffy Pita Bread
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 mins
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Additional Time
1 hr 20 mins
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Total Time
1 hr 43 mins
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Servings
6
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Calories
203 kcal
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Cuisine
Middle Eastern
Puffy Pita Bread
Description
This recipe activates yeast in warm water before combining it into a mixture with all-purpose and whole wheat flours, salt, and olive oil. Dough is kneaded until smooth and shiny, then left to rise in a warm spot until doubled in size. Dividing the dough into portions and rolling each out thinly allows for baking on a preheated baking steel at 500°F (260°C) or higher. The intense heat causes steam to form inside the dough, puffing it up and creating an internal pocket.
The pitas develop a soft interior with a slightly crispy outside, suitable for slicing open and filling. The whole wheat flour addition adds slight earthiness to the flavor and a bit more texture. Bakers advised using the highest oven temperature available, such as 550°F if possible, to promote better puffing.
These pitas make an excellent base for sandwiches or dips and can be stored wrapped once cooled. The recipe stresses not to add too much flour during kneading to keep the dough tacky but manageable.
Ingredients
- 195 ml water warm
- 1 teaspoon active dry yeast
- 270 g all-purpose flour
- 30 g whole wheat flour
- 1 teaspoon salt sea salt
- 15 ml olive oil
Instructions
Make the dough:
- In a bowl, combine warm water with active dry yeast. Give it a stir and let the yeast bubble and activate. Set aside.
- In a stand mixer bowl fitted with a dough hook, add in all-purpose flour, whole wheat flour, sea salt and olive oil.
- Once the yeast has activated, pour it into the flour mixture and knead until the dough becomes smooth and shiny, about 8-10 minutes.
- If the dough is too moist, add 1 tablespoon of flour and continue kneading. It should be tacky, but not overly sticky. Refrain from adding too much flour.
- Transfer the dough to a lightly greased bowl and cover with a lid or plastic wrap.
- Leave it to rest in a warm location until doubled in size, about 1-1.5 hours.
Shape and bake the dough:
- Preheat a baking steel on the very bottom rack of the oven to 500°F/260°C.
- Prepare 6 parchment paper squares, about 6-7" in diameter. Set aside.
- Once the dough has risen, divide it into 6 equal portions, about 85g each.
- Use a rolling pin to flatten and roll out the dough to a round about 6" in diameter, about ⅛" thickness.
- Place the dough onto the parchment square.
- Repeat with the remainder.
- Use a pizza peel to place 2-3 dough rounds onto the baking steel.
- Bake at 500°F/260°C for 2 minutes, until puffed up.
- Use a pair of tongs to carefully flip over the pitas, and bake for 1 more minute.
- Remove from the oven and cool on a wire rack.
- Repeat with the remaining pitas.
- Cool completely before cutting open.
Notes
- Using a higher oven temperature, up to 550°F, helps the pita puff more fully.
- Avoid adding excessive flour during kneading to maintain a pliable dough.
- Preheat baking steel rather than a regular baking sheet for better heat retention and puffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 396mg | 17% |
| Potassium | 71mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 0.5IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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