Pita
Pita, MiddleEats
Section titled “Pita, MiddleEats”Description
Section titled “Description”Based on the recipe by MiddleEats. A simple yeasted pita that uses the broiler and a screaming-hot cast-iron pan to create the characteristic pocket puff.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| flour | 240g |
| wheat flour | 60g |
| sugar | 13g |
| sea salt | 8g (1 tsp) |
| yeast | 7g |
| Item | Amount |
|---|---|
| milk | 85g / ml |
| water | 85g / ml |
| oil | 20g / ml |
| optional | yogurt, vinegar |
| Items |
|---|
| fork |
| dough scraper |
| large bowl for mixing |
| cast iron pan or griddle |
| scale or measuring spoons/cups |
| stove |
Recipe
Section titled “Recipe”-
Mix all dry ingredients in large mixing bowl.
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Mix water and milk and warm to 100°F (38°C).
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Add oil to the warm milk and pour into the dry ingredients.
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Mix with a fork to loosely incorporate the two. This is the autolyze phase — just mix until no dry flour remains and let sit covered for about 15 minutes.
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After 15 minutes, the flour should be hydrated enough that folding is slightly easier. Use a bench scraper to clear out any dry clumps from the bowl and fold them into the dough. Using a fold-and-press method, agitate the dough for a few minutes until it becomes a little smooth. Let the dough sit covered for 30–60 minutes.
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Place a cast-iron pan or pizza stone in the oven, then turn the oven on and set the temperature to 500°F (260°C). The pan needs to be extremely hot before baking.
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Split the dough into 6 portions, aiming for roughly 80g balls — slightly under or over is fine. Roll them into smooth balls and set aside.
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Lightly flour a rolling pin and work surface and roll each ball into a circle. You can roll the remaining portions while the oven continues to heat.
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Once the oven reaches temperature, turn it off and switch on the broiler. The broiler heat combined with the residual oven heat will evenly cook the pita.
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Carefully and quickly place a dough round onto the hot pan and close the oven. The extremely hot environment should already begin puffing up the pita. Cooking should take no more than a few minutes.
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Carefully remove the pita from the oven using a spatula and let rest for 1–2 minutes before cutting in. If the pita puffed up, be aware there will be steam trapped inside — open with care and enjoy.