Homemade Pita Bread
Ingredients
- 333.3 gWheat flour (sifted)
- 200 mlMineral water (lukewarm)
- 13.3 gFresh baker's yeast (crumbled)
- 1.3 tbspExtra virgin olive oil
- 0.7 tspFleur de sel
- 0.7 tspWhite sugar
Method
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.
- 1
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
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
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
Deflate the dough with your fist. Divide into 6 equal pieces. Form regular balls by rolling them on the work surface.
- 5
Roll out each ball to obtain 5mm thick discs. Ensure uniform thickness so the bread puffs up evenly.
- 6
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in an airtight bag. Freezes perfectly once cooled.
