Homemade Pita Bread

Soft breads that puff up during cooking to form a natural pocket. The crumb is elastic and the crust remains pale with a few charred spots from the pan.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 344
• Protein: 8 g
• Carbs: 63 g
• Fat: 6 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 200 ml Mineral water ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 1.3 tbsp Extra virgin olive oil
• 0.7 tsp Fleur de sel
• 0.7 tsp White sugar

Instructions

1. Activate yeast

   In a bowl, dissolve the fresh yeast with lukewarm mineral water and white sugar. Let sit for 10 minutes until a foam appears on the surface.

2. Knead the dough

   Mix the wheat flour and sea salt. Pour in the liquid mixture and olive oil. Knead vigorously until the dough pulls away from the sides and becomes smooth and elastic under your palm.

3. First rise

   Cover with a damp cloth. Let rise in a warm place. The dough must double in size, indicating the gluten network is well-structured.

4. Divide and roll

   Deflate the dough with your fist. Divide into 6 equal pieces. Form regular balls by rolling them on the work surface.

5. Roll out the breads

   Roll out each ball to obtain 5mm thick discs. Ensure uniform thickness so the bread puffs up evenly.

6. Sear in the pan

   Heat a dry pan over high heat. Place a disc. When bubbles appear, flip. The bread should puff up like a balloon. Remove when soft and lightly spotted.

Chef's tips

• Do not over-flour the work surface during shaping; the dough must stay hydrated to puff up properly.
• Stack the cooked breads in a clean towel as soon as they leave the pan so they stay soft using their own steam.

Storage

Store for 2 days in an airtight bag. Freezes perfectly once cooled.