Pita Bread

I decided to make Falafel for dinner, and thought, “how hard can it be to make Pita Bread?” It’s really pretty easy. The real secret is to have a VERY hot oven and pizza stone. Each one only takes 3 minutes to bake once the enriched dow

Ingredients

• 500g bread flour (or AP flour)
• 10g salt
• 7g instant yeast
• 10g sugar or honey
• 325g warm water
• 30g olive oil
• 30 g Greek yogurt
  
• Method
• 1. Mix
• Combine everything until shaggy.
• Knead 8–10 minutes until smooth and elastic.
• The dough should feel soft and slightly tacky but not sticky.
• Cover and let rise 60–90 minutes until doubled.

• Divide into:
• 8 large pitas
• Shape into tight balls.
• Rest 20 minutes covered.

Roll each into circles:

• About 1/4 inch thick
• Roughly 6–7 inches wide

Do not flour heavily — excess flour prevents puffing.

Let rest 10 minutes before baking.

Oven at 550 with pizza stone heated for an hour

Bake directly on the stone:

• 2–3 minutes total

They should:

• Puff dramatically
• Stay pale golden with only light spotting
• Remain soft

Do NOT overbake or they become crackers.

As soon as they come out:

• Wrap in a towel immediately

That traps steam and keeps them supple.