Fluffy Pita

Ingredients

• 3.5 cup bread flour (About 420 g; plus extra for shaping if needed)
• 1.5 cup water (Lukewarm, approximately 100–110°F / 38–43°C)
• 2.25 tsp instant yeast
• 1 tsp baking powder
• 2 tsp kosher salt
• 1 tbsp extra-virgin olive oil (For the dough and lightly oiling the bowl)
• all-purpose flour (For dusting the work surface and dough, as needed)

Steps

1. 1

   In a large bowl, whisk together the bread flour, instant yeast, baking powder, and kosher salt. Add the lukewarm water and olive oil, then stir with a wooden spoon or sturdy spatula until no dry flour remains and a sticky, loose dough forms.

2. 2

   Cover the bowl tightly and let the dough rise at room temperature until visibly expanded and bubbly, about 2½ to 3 hours. The dough will remain soft and quite sticky because of its high hydration.

3. 3

   About halfway through the rise, place a baking steel or baking stone on an upper oven rack and heat the oven to its highest setting, ideally 500°F / 260°C or higher. Allow the steel or stone to preheat for 45 to 60 minutes; it must be intensely hot for the pita to puff.

4. 4

   Lightly flour the work surface. Turn out the dough and divide it into eight equal portions. Shape each portion into a smooth ball, keeping the seam underneath, and cover the dough balls with a clean towel or plastic wrap. Let them rest for about 15 minutes so the gluten relaxes.

5. 5

   Working with one dough ball at a time, roll it into an even 6-inch round approximately ¼ inch thick. Use steady, even pressure so the edges are not thinner than the center. Do not turn the dough ball seam side up while rolling.

6. 6

   Transfer the round seam side down to a lightly floured pizza peel. Do not let it sit on the peel for more than a short time, since the high-hydration dough can stick.

7. 7

   Slide the dough onto the preheated baking steel or stone. Bake until the pita balloons into a pocket and the surface has a few pale golden spots, about 60 to 90 seconds. If it has not puffed after about 90 seconds, continue briefly until fully inflated, taking care not to overbake it.

8. 8

   Remove the pita with the peel and immediately enclose it in a clean kitchen towel to keep it soft and pliable. Repeat the rolling and baking process with the remaining dough balls, reheating the baking surface between batches as needed.

9. 9

   Serve the pitas warm or allow them to cool briefly while covered. For storage, place leftovers in a zip-close bag for up to one day; to rewarm, wrap in foil and heat in a 300°F / 150°C oven for about 5 minutes.

Notes

The source emphasizes that an evenly rolled ¼-inch round is essential for forming a proper pocket. Place each round seam side down on the peel so the pita does not split during baking. The pitas are best freshly baked. The ingredient quantities and detailed method were reconstructed because the page excerpt was membership-gated and did not expose the full recipe.

Nutrition per serving

• bread
• flatbread
• Middle Eastern
• baked
• vegetarian
• vegan
• dairy-free
• make-ahead