Perfect Pita Bread - Easiest Homemade Flat Bread Of Your Life

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.

Start with 450 grams of all-purpose flour and make a well on the table or use a large bowl.

Add 275 grams of water at 30 degrees Celsius to the flour.

Add 8 grams of instant yeast or 16 grams of fresh yeast, and optionally, 50 grams of sourdough starter.

Add 15 grams of sugar and 50 grams of olive oil, followed by 12 grams of fine salt.

Mix everything until well combined.

Add the liquid mixture to the flour and knead until a non-sticky, smooth dough forms.

Form the dough into a ball and cover it with a damp tea towel to rest for one hour.

After an hour, cut the dough into 8 equal pieces, about 100 grams each.

Oil your hands and the container lightly, then shape the pieces into tight, smooth balls.

Place the balls in an oiled container and seal it tightly.

Prove the dough at room temperature until doubled in size or preferably in the fridge for about 7 hours.

Preheat the oven and baking stone to 250 degrees Celsius.

Flour the work surface and place the dough balls smooth side down.

Roll each ball into a round circle about 4 millimeters thick, rotating as you go.

Trim the edges with a knife if needed and stack them between parchment paper, covering with a damp towel.

Transfer the rolled dough onto the hot baking surface.

Cook until they puff up and both sides are slightly browned, flipping carefully as needed.

Keep the cooked pitas warm under a damp tea towel while cooking the rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens