How To Make Pita Bread | Recipe | Ooni Pizza Ovens

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is usually cheaper.

Sieve the wholewheat flour through a fine mesh sieve into a medium bowl.

Add bread flour, yeast, and salt to the bowl and whisk to combine.

In a second bowl, place olive oil, honey, and water, then whisk until the honey dissolves.

Add half of the flour to the water mixture and stir with a whisk until a smooth batter forms.

Add the remaining flour and whisk or knead by hand until the dough is uniform and no dry flour remains.

Cover the bowl with a damp towel or cling film and let sit for 30 minutes.

Gently knead the dough in the bowl until it tightens, about 10 to 20 seconds.

Gather the dough into a smooth ball, cover it, and let it sit at about 24 degrees Celsius (75 degrees Fahrenheit) for 1 to 2 hours.

Transfer the dough to a lightly floured surface and divide it into roughly eight 100 gram pieces using a digital scale.

Shape each piece into a tight, smooth ball, sealing the seams on the underside tightly.

Drizzle the dough balls with olive oil and dip each ball into the bowl to coat the exterior in oil.

Transfer the dough balls to a lightly oiled dough box, seam side down, and cover tightly.

Refrigerate for 8 to 24 hours.

Fire up the oven to 370 degrees Celsius (700 degrees Fahrenheit) on the pizza stone.

Use an infrared thermometer to check the temperature of the oven.

Cover both sides of each dough ball in flour using a shallow bowl.

Transfer the pita ball to a well-floured surface, seam side down, and pat into 4 inch rounds of even thickness.

Roll the dough into an 8 inch round, adding more flour to prevent sticking.

Remove excess flour and transfer to an unfloured pizza peel, seam side down.

Launch the pita into the oven, placing it as far from the flame as possible.

Cook until the pita puffs completely, about 30 seconds to 2 minutes.

Rotate the pita using a turning peel for even browning, then remove from the oven.

Transfer the pita to a cooling rack and cover with a towel to prevent drying out.

Repeat the process for the remaining pitas.

Let the pitas cool at room temperature or serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens