Pita Bread
A Middle Eastern pocket bread that puffs up like a balloon when baked, with a hollow interior perfect for holding fillings.
Ingredients
unbleached, all-purpose flour (spoon flour into a dry-measure cup and level off)
4 cups
salt
1 1/2 teaspoons
active dry yeast
2 1/2 teaspoons (1 envelope)
warm water (about 110°F (45°C))
1 1/2 cups
olive oil
2 tablespoons
cornmeal (for transferring breads)
Instructions
1
Mix dry ingredients
Stir together the flour and salt in the bowl of an electric mixer.
2
Mix wet ingredients
In a separate bowl, whisk the yeast into the water, then whisk in the oil. Use a large rubber spatula to stir the liquid into the flour, continuing to stir until the dough is evenly moistened.
3
First mix
Place the bowl on the mixer fitted with the dough hook and mix on the lowest speed for 2 minutes. Stop the mixer and let the dough rest for 10 minutes.
4
Second mix
Mix the dough on medium speed for 2 minutes, or until it is smooth and elastic. Scrape the dough into an oiled bowl and turn the dough over so that the top is oiled. Press plastic wrap against the surface of the dough and let the dough rise until it has doubled in bulk, about 1 hour.
5
Divide dough
Scrape the dough out onto a floured work surface and press it into a disk. Cut the disk into 12 wedges. Round each wedge into a ball, rolling it under your cupped hand to stretch a smooth even skin around the ball of dough.
6
Dough rest
Line up the balls of dough next to one another and cover them with a towel or a piece of oiled plastic wrap. Let the pieces of dough rest for 15 minutes.
7
Preheat oven
In the meantime, set a rack in the middle level of the oven and place the baking stone or inverted cookie sheets or jelly-roll pans on it. Preheat the oven to 500ºF (250ºC).
8
Roll out dough
While the oven is heating, roll out each piece of dough into a 7-inch (17½-cm) disk using a rolling pin and pressing very hard because the dough resists. If the dough is very uncooperative roll each disk as much as you can, then set aside, overlapping the disks in order as you go. After you reach the last disk, go back to the first one and roll it again, then repeat with the others in order.
9
Second dough rest
Cover the pieces of dough with a cloth or plastic wrap and let rest for 15 minutes.
10
Prepare for baking
Cover a peel or stiff piece of cardboard with cornmeal. Transfer as many pieces of dough as you can fit into the oven at the same time to the peel. Use the peel to deposit the breads to the heated pan or baking stone, pulling it away with a quick sharp movement.
11
Bake
Bake for 2 to 4 minutes, or until the breads are well puffed and golden. Bake as many of the disks of dough at a time as will fit in the oven without overlapping.
12
Cool
Transfer the pita to racks as they are baked—they will deflate, but will remain open on the inside. Continue until you have baked all the pieces of dough.
