Pita
The Middle Eastern pocket bread: a thin round of yeasted dough baked at extreme heat so it puffs into a perfect hollow balloon, then deflates leaving a pocket for stuffing. The everyday bread of Israel, Lebanon, Palestine, Syria, Jordan, Egypt. Stuffed with falafel, shawarma, schnitzel, or torn for scooping hummus.
Overview
A simple yeasted dough, flour, yeast, salt, sugar, olive oil, warm water. Rises for 1 hour. Divides into 8 portions; rolls into thin discs about 18 cm wide; rests for 20 minutes. Baked at maximum heat on a hot baking stone 2-3 minutes, they puff dramatically into balloons and fall flat as they cool, leaving a pocket.
Ingredients
- 500 g plain flour (or strong bread flour)
- 1 sachet (7 g) fast-action yeast
- 1 ½ teaspoons salt
- 1 tablespoon caster sugar
- 2 tablespoons olive oil
- 320 ml warm water
Method
Stage 1 - Dough
- Whisk flour, yeast, salt, sugar.
- Add olive oil and warm water; mix to a soft dough.
- Knead 10 minutes until smooth and elastic.
- Cover; rise 1 hour until doubled.
Stage 2 - Heat oven
- Place a baking stone or upturned heavy tray on the top rack.
- Heat to maximum (250°C+) for 30 minutes.
Stage 3 - Shape
- Knock back; divide into 8 portions.
- Roll each into a tight ball; cover; rest 10 minutes.
- Roll each ball into an 18 cm disc, 3-4 mm thick.
- Place on a lightly floured tea-towel-covered surface; cover; rest 20 minutes.
Stage 4 - Bake
- Slide one pita onto the hot stone using a peel or back of a tray (dust with flour or cornmeal first to prevent sticking).
- Bake 2-3 minutes - the bread puffs dramatically into a balloon.
- Lift off with tongs.
- Repeat with the rest.
Stage 5 - Stack
- Stack the baked pitas under a clean tea towel - the steam keeps them soft.
Stage 6 - Serve
- Eat warm. Tear or split open and stuff with shawarma, falafel, schnitzel, or scoop hummus.
Notes
- Maximum heat: Without enough heat the pita doesn't puff. Pre-heat the stone for at least 30 minutes.
- Thin enough: 3-4 mm. Thicker and they don't puff into a pocket; thinner and they crack.
- Don't peek: Cool air kills the puff. Watch through the glass.
Storage
- Best fresh. Keep wrapped 24 hours.
- Freeze 1 month.
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Falafel
Dried chickpeas soak overnight, do not cook them. Blitz with onion, garlic, herbs and spices to a coarse green paste. Rest for 1 hour. A pinch of baking powder mixes in just before frying. Shape into balls; deep-fry at 175°C 4 minutes until darkly crusted. Stuffed into pita with hummus, tahina, salata, pickles.
Hummus
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