PITA BREAD RECIPE

Pita Bread Recipe image

Provided by Eric Rusch

Categories Recipes

Yield Makes 8 pita breads = 16 pita pockets

Number Of Ingredients 5

500g (4 1/4 c) Whole wheat flour* - 100%
360g (1 1/2 c + 2 Tbs) Water - 72%
12g (1 Tbs) Olive oil - 2.4%
10g (1 1/2 tsp) Salt - 2%
5g (1 tsp) Instant yeast - 1% or 70g (1/4 c) Sourdough starter - 14%

Steps:

Add the olive oil to the water. If making the sourdough version, mix the starter into the water too.
Mix the combined dry ingredients into the water until well incorporated and let it rest (covered) for 10 minutes.
Knead for 5-10 minutes or do a series of stretch and folds as described in the video.
Cover with plastic and let proof for about 8-12 hours.
Divide the dough into 8 equal size portions and form them into balls. Roll the ball into round disks somewhere around 3/16 - 1/4 inch thick.
Bake at 500ºF (260ºC) on fully preheated stone for about 6 minutes.
Pitas are ready to eat just 10 minutes after removing from oven.