By Casa de Suna
Published Jul 12
Is there anything more delicious than pita?
Whether you’re enjoying a pita pocket stuffed to the brim with delightful Mediterranean fare or dipping the bread into homemade hummus, it’s one of our favorite Middle Eastern delicacies. We’ve made it customizable to your preferences. Pocket or no pocket? You decide. If you’d prefer to go without, simply cook in a heavy pan on the stove with a lid and you’ll get thick, chewy, pocket-free flatbreads.
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How to Make It
Difficulty: Moderate
Overall Time: 2 hrs 5 min for pocket pitas to 2 hrs 25 min for pocket-less pitas
Prep Time: 30 min
Cook Time: 20 min for pocket pitas or 40 min for pocket-less pitas + 1 hr rising time + 15 min resting time
Serves: 8
INGREDIENTS
- 4 cups all-purpose or bread flour, plus more for dusting
- 2 ¼ tsp active dry yeast
- 2 tsp granulated sugar
- 2 tsp kosher salt
- 1 ½ cup warm water (between 105°F to 115°F)
- 2 tbsp extra-virgin olive oil
INSTRUCTIONS
For dough:
- Combine flour, yeast, sugar, and salt in bowl of a stand mixer. Stir in water and olive oil until a shaggy dough forms.
- Attach dough hook, then beat dough at medium speed until smooth and dough has cleaned sides of bowl, approximately 5 to 8 minutes. Dough will be sticky. Cover bowl tightly and let rise in a warm, draft-free place until doubled in size, about 1 hour. Alternatively, refrigerate up to one day ahead.
- Dust a work surface and a rolling pin with flour. Transfer dough to floured surface, then divide into 8 even pieces and cover with plastic wrap. Dust one piece of dough all over with flour, then roll into a disc, about 4-in wide. Dough will spring back. Let it stand for 10 minutes. Repeat with remaining pieces of dough.
- Starting with first piece of dough, roll or stretch into a 7 to 8-in wide disc. If dough continues to spring back, let rest for a few minutes before rolling again. Repeat with remaining discs as the first pita bakes or cooks.
For pocket pitas:
- While dough rises after mixing, place inverted baking sheet in middle of oven, then preheat to 475°F. Continue to heat sheet for 30 minutes before baking pitas.
- Divide and roll dough into discs as written, above.
- Carefully transfer two pitas onto sheet. Bake until puffed, about 2 to 3 minutes. Flip each pita, then continue to bake until bottoms are golden, 2 to 3 minutes more.
- Transfer pitas to a clean towel, then wrap. Continue with remaining dough discs, stacking and wrapping in the towel. Pitas will soften while wrapped in the towel.
For pocket-less pitas:
- While dough discs rest, heat a large, heavy-bottomed pan over medium heat.
- Add one dough disc, then cover and cook until bubbles form on top and bottom is golden-brown, about 2 to 3 minutes. Carefully flip, cover and cook on second side until golden-brown, 2 to 3 minutes more. Reduce heat to medium-low if pita is browning too quickly.
- Transfer pita to a clean towel, then wrap. Continue with remaining dough discs, stacking and wrapping in the towel. Pitas will soften while wrapped in the towel.
How to Store It
Let pitas cool to room temperature, then place in a zip top bag. Pitas will keep well at room temperature for up to 2 days. Reheat before serving.
