Pita is the perfect pocket for hummus, sabich, falafel or whatever you decide
Ingredients
- 4.25 cups bread flour
- 1.5 cups water
- 1 teaspoon active-dry yeast
- 3 teaspoons salt
- 0.5 teaspoon sugar
- 0.5 teaspoon baking powder
- 2 tablespoons canola oil
I have been searching for a perfect pocket since I moved to the United States. Most were either too dry, too flat, or even without any pocket at all. I would eventually drive over 30 minutes to a Shawarma place to get a six-pack of fresh pitas. I finally decided to experiment with creating my version of the perfect pita. My first attempt was to follow a recipe from Alon Shaya.
While it resulted in a truly perfect pita, it took way too long, especially with kids asking for a buttered homemade pita.
The following recipe is based on the original one, with a few shortcuts
{
"name": "Pita",
"yield": {"quantity": "6","unit": "serving"}
}
Start by preparing all the ingredients. Place yeast, sugar, and water in a mixing bowl and let proof for 5-10 minutes
{
"ingredients": [
{
"name": "active-dry yeast",
"quantity": "1",
"unit": "Tsp"
},
{
"name": "sugar",
"quantity": "0.5",
"unit": "Tsp"
},
{
"name": "water",
"quantity": "1.5",
"unit": "cup"
},
],
"directions": [
"place yeast,sugar and water in mixing bowl and let proof for 5-10 minutes"
]
}
Next, pour canola oil into the mixing bowl followed by salt, bread flour, and just a bit of baking powder. Mix/Knead for about 7-8 minutes
{
"ingredients": [
{
"name": "bread flour",
"quantity": "4.25",
"unit": "cup"
},
{
"name": "salt",
"quantity": "3",
"unit": "Tsp"
},
{
"name": "Canola Oil",
"quantity": "2",
"unit": "Tbl"
}
],
"directions": [
"Pour canola oil into mixing bowl",
"Pour salt,baking powder and bread flour into mixing bowl",
"Mix for 7-8 minutes"
]
}
When the dough no longer sticks to the sides of the bowl, make it into a ball. Oil the mixing bowl and place it inside, covered in plastic wrap for about an hour or so. You want to give the dough some time to rest and double in size.
{
"directions": [
"Make dough into a ball and place in oiled bowl",
"Let dough rest, covered in plastic wrap for 1 hr, until doubled in size"
]
}
Divide dough into 6 equal balls, roll them lightly in your hands until smooth. If there are any big cracks in the ball, pinch them and continue rolling. Let the dough balls rest, covered, for another hour or so.
Tip: Wrap your rolling pin in cling film to prevent the dough from sticking
{
"directions": [
"Divide dough into 6 equal balls",
"Let dough balls rest, covered in plastic wrap for 1 hr"
]
}
Pre-heat oven to 500F or above. Dust some flour on your working surface and roll the balls into flat circles, about 7-8 inches in diameter.
{
"directions": [
"Use rolling pin to create flat circles",
"Pre-heat oven to 500F or above"
]
}
Place the pita circles one at a time on a pizza stone or just a flat pan until puffed. When it is puffed, it is done. Make sure your oven is hot enough before each pita is thrown in, the hotter the better. If you like your pitas a bit burned, use an iron skillet instead of a pan.
{
"directions": [
"Place pitas one at a time on a pizza stone or just a flat pan until puffed"
]
}
Tip: Cover baked hot pitas with a towel to maintain freshness