Pita Bread
A Middle Eastern flatbread that puffs into a hollow pocket when baked at high heat.
Ingredients
water
14 oz
fresh yeast
1 oz
bread flour
1 lb 4 oz
whole wheat flour
4 oz
salt
0.5 oz
sugar
0.67 oz
yogurt (plain low-fat)
3 oz
oil (preferably olive oil)
1 oz
Instructions
1
Mixing
Use the direct dough method.
2
Fermentation
Ferment until doubled in size, at 80°F (27°C) for about 1.5 hours.
3
Dividing and Resting
Divide into 3 oz (90 g) portions. Round and let rest.
4
Shaping
Roll with a rolling pin into rounds about 4-5 inches (10-12 cm) in diameter.
5
Baking
Bake on the oven floor or dry baking tray at 500°F (260°C) for about 5 minutes, until the edges are slightly golden. Do not overbake; they should remain soft after cooling.
