Monday, June 13, 2016

Pita Bread Recipe - Chef John's recipe from Allrecipes


2 1/4 tsp of yeast (1 package = 0.25 oz)
1 cup of warm water (32 - 38 C)
1 cup (125 g) of all purpose flour

1 1/2 Tbs olive oil
1 3/4 tsp salt
1 3/4 (225g) cups all purpose flour (plus more if needed)

1 tsp olive oil


Place yeast, warm water and 1 cup of flour in bowl and whisk together.  Let stand 15 - 20 mins for mixture to rise and make a loose sponge (should see bubbles and foam)

Pour 1 1/2 Tbs olive oil, and salt into sponge; mix/ whisk, then add 1 3/4 C flour.  Mix at low speed with hook until dough is soft, supple and slightly sticky.  If the dough is sticking to the side of the bowl add up to 1/4 c of flour a little at a time.

Knead dough with machine on low speed for 5 - 6 mins until slightly springy and still soft.  Turn dough out onto floured work surface and form into ball.

Wipe inside of bowl with 1/4 tsp olive oil, and turn around in bowl to cover with a thin film of oil; cover bowl with plastic wrap and let sit until dough has doubled in size (~ 2 hrs)

Remove dough onto floured work surface, lightly pat into flat shape about 1 inch thick and cut into 8 pieces.  Form each into a ball and let rise for 30 mins under plastic wrap.

  1. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
  2. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.