I love baking bread – in the oven or with a breadmaker – but I hadn’t made it on the stovetop in many, many years. I came across this recipe on pinterest (follow me on pinterest!) and I decided to make it alongside the shakshuka I was preparing for dinner. The pita was delicious! I loved it and really look forward to having more of it with lunch today.
- 440 grams bread flour
- 264 grams warm water (80 F.)
- 9 grams salt
- 8 grams instant dry yeast
- Line a baking sheet with parchment paper and generously flour it, set aside. Mix all the ingredients in the bowl of a mixer fitted with the dough hook attachment. Mix on low speed for 2 minutes or until the dough comes together. Turn the mixer to medium speed and mix for 8 minutes or until the dough turns smooth and cleans out the bowl. It should not be sticky. Turn the dough into a working surface and knead the dough with your hands for a minute more. Divide the dough into 75 grams pieces and roll into balls. Cover with a clean kitchen towel and let the dough relax for 10 minutes. Roll out the dough into a 1/4-inch thick circle and place it on to the prepared trays. Cover with plastic film and let it proof for 40 minutes. When ready, heat up a pan (I used a crepe pan but a cast iron pan will work great too) and lightly oil it with olive oil. Cook the pita for a couple of minutes on each side. Wrap the warm bread in a large kitchen towel to keep the bread soft until ready to eat.
- Note: Be really careful when handling the already proofed dough as it can affect the "puffing" process if the dough is pulled.
- I misunderstood the directions a little and kneaded the dough on the floured surface, which was supposed to be set aside for later. The pita still turned out delicious, but wasn't as easy to roll into a ball because they were pretty floury. I don't know how that affected the outcome, if it did at all, because the pita turned out perfectly regardless.