Pita That Puffs (Perfect Pocket Every Time)

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.

Put the mixer on the scale and zero it out.

Add 150 grams of fridge temperature water and 150 grams of fridge temperature milk.

Add 56 grams of olive oil, 360 grams of bread flour, and 60 grams of whole wheat flour.

Add 2 teaspoons of saf instant yeast and 2 teaspoons of sugar.

Attach a dough hook and mix on medium low speed until no dry flour remains and the dough forms.

Stop the mixer and let the dough sit for 10 minutes.

Restart the mixer on low and add 10 grams of salt.

Mix on medium speed until the dough is smooth and clears the sides of the bowl but sticks to the bottom.

Dump the dough onto an oiled baking sheet and knead briefly into a smooth ball.

Cut the dough into eight pieces, each about 95 grams, using a pastry scraper.

Bring the edges of each piece towards the center and roll into a tight smooth ball.

Line a baking sheet with parchment and coat it in olive oil.

Place the balls seam side down on the oiled parchment and dab with olive oil.

Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 4 days.

Set the oven rack to the lowest position and preheat the oven to 450°F for 30 minutes.

Place flour in a small bowl and coat the dough balls generously with flour.

Flatten each ball and roll it out to be six inches in diameter.

Slide the parchment with two pitas directly onto the oven rack.

Bake for 2 minutes, then flip them over and bake for another 2-3 minutes until puffed and the bottom is golden.

Remove from the oven and place on a paper towel lined baking sheet.

Brush with butter on both sides and cover with a paper towel and dish towel.

Let rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens