Ingredients

Check off ingredients as you go

For 12 pitas or 24 mini

• 1kg all-purpose flour, sifted (8 cups)
• 12g dry yeast or 1 cube fresh yeast (25g)
• 3 tablespoons sugar
• 600ml barely warm water (2½ cups)
• 25g salt (1 tablespoon)
• 60ml olive oil (4 tablespoons)

If you change the number of serving, consider adjusting cooking times!

Since moving to the land of milk and honey, the baguette has been largely replaced by pita bread, which you can find everywhere. These delicious bread pockets are especially enjoyed cut in half widthwise and filled with hummus or vegetarian balls like falafel or my delicious red lentil balls. Pita is a very easy bread to make.

1. In a small bowl, combine the yeast, water, and sugar. Let rest for a few moments until the mixture foams.

2. In the bowl of a stand mixer or a large bowl, pour the flour then add the yeast mixture, oil, and salt.

3. Knead for 8 to 10 minutes (good kneading develops the gluten and improves texture) then let rest covered with a clean kitchen towel or plastic wrap in a warm place for 1h30 or until the dough doubles in volume.

4. Divide the dough into 12 pieces (140g each or mini 70g each), form into balls, roll out (about 0.5cm thick, no thinner to get soft pita), place on a lightly floured work surface, cover with the towel and let rise about 30 minutes or until they puff up.

4. Preheat the oven to 250°C (480°F) on static heat (or pizza setting) at least 10 minutes before baking with a baking sheet in the middle of the oven turned upside down (meaning the curved side facing up). Arrange the breads well spaced on the baking sheet (without burning yourself).

5. Bake in the middle of the oven for about 5 minutes (I bake 6 at a time), they will puff up with air and barely brown. When they come out of the oven, wrap them in a thick kitchen towel so they retain their moisture and stay soft. Once cooled, place them in an airtight bag or container. Eat them quickly or freeze them for next time. Just reheat them slightly in the oven.

Tips and Organization

• For them to puff up and form an air pocket, it’s important that your oven is very hot and therefore to preheat for a while before baking. If you’re worried it won’t work, you can proceed as with naan, cooking the pita breads in a very hot skillet.

• To make whole wheat pita, mix 700g whole wheat flour and 300g white flour.

• It’s possible to prepare the dough the day before and keep it refrigerated, doing the final rise only the next day.

If you enjoy flatbreads, you should love garlic and cilantro naan!