This recipe for fluffy pita is extremely versatile.
I’ve used this dough to make everything from pita to pizza.
Dough should be soft and pliable. If you have time, I recommend letting it rest at room temperature for an hour or so. I’m usually in a hurry and didn’t plan ahead, so I know you can just use it right away if you prefer.
These can be eaten immediately as a side with eggs for breakfast, or with a sprinkling of cheese for a snack. They also make great taco shells. Roll out larger balls and create pide for a Mediterranean pizza meal. Roll out the same larger balls to create burrito shells.
Fluffy Pita
Yield:
10
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
1 hour
Total Time:
1 hour 40 minutes
Delicious, fluffy and soft.
No Ratings
Ingredients
- 16 oz. All purpose Flour
- 24.6 oz. Boiling water
- 19.6 oz. All purpose Flour
- 2.4 oz. Olive Oil
- .35 oz Active Dry Yeast (dissolved in warm water)
- 0.6 oz. Salt
Instructions
- In mixing bowl, combine first amount of flour and boiling water.
- Let sit a few minutes to cool down.
- Combine yeast and warm water and stir to dissolve. This might be thick, like a paste.
- Add oil, yeast paste and salt to dough and mix to combine.
- Using dough hook, add second amount of flour to dough 1 cup at a time until fully incorporated.
- Knead an additional 2-3 minutes to ensure dough comes away from the bowl’s sides and has developed a little bit of the gluten.
- Let rest at least 1 hour at room temperature or refrigerate overnight.
- Portion into 1 oz. balls (about 2″).
- Roll out to 5″ discs.
- Heat skillet on high with a lid to cover.
- Cook pita about 30 seconds each side, covering with the lid.
- These will cook fast and probably puff up!
- If they are puffing well, there is no need to cook them any longer on that side, flip them immediately, regardless of color.
Notes
- Whole Wheat Version: Reduce all purpose flour to 11.2 oz. Add 4.8 oz. whole wheat flour
- Dough should be soft but not sticky. It is not essential to develop the gluten but it does help.
- Dough is best if allowed to rest overnight in the fridge or at least an hour at room temp but can be used immediately.
- If you are fortunate enough to own a stone wood-fired oven, bake off there. For the rest of us plebs, a preheated iron skillet on medium high with a lid placed on top gives a similar effect.
- When rolling out pita, move from center to edge. Try not to smash the edges. Pita should be about ¼ “ thick.
- When placed in skillet, they should almost immediately puff. If not, simply cook until very light brown on both sides and pita is opaque.
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