Homemade warm pitas

Puffed breads like balloons, with an airy and supple crumb. A matte, barely colored crust that exhales the scent of warm wheat and fresh yeast.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 516
• Protein: 12 g
• Carbs: 94 g
• Fat: 9 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt
• 1 tsp White sugar
• 2 tbsp Extra virgin olive oil

Instructions

1. Activating the yeast

   In a bowl, dissolve the fresh yeast with the white sugar and 50ml of lukewarm mineral water. Let it rest for 10 minutes until foam forms on the surface.

2. Kneading the dough

   Mix the wheat flour and grey sea salt. Pour in the yeast mixture, olive oil, and the remaining water. Knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers.

3. First proofing

   Cover the dough with a damp cloth. Let it rise in a warm place for 1.5 hours. The dough should double in size and be well puffed.

4. Shaping the disks

   Divide the dough into 8 equal balls. On a floured surface, roll out each ball to form 5mm thick disks. The disks must be regular to puff up evenly.

5. Flash baking

   Preheat the oven to 250°C with the baking sheet inside. Place the pitas on the scorching sheet. Within 2 to 3 minutes, the bread should puff up suddenly. Remove as soon as they are supple and barely golden.

Chef's tips

• The secret to puffing is thermal shock: the oven and the baking sheet must be scorching hot.
• As soon as they come out of the oven, wrap them in a clean cloth to keep the moisture and suppleness.

Storage

Keep for 2 days in an airtight bag or a cloth. Freezes very well once cooled.