Pita

Pita bread, also known as pide, is a popular flatbread in the Eastern Mediterranean. While it can be challenging to find authentic, chewy, and slightly puffed pitas in stores, baking your own is a simple and rewarding task, even for beginners. With this recipe, you have the flexibility to control the rising time, allowing you to adjust it according to your schedule. Whether you have a pizza stone or a regular baking sheet, you can achieve delicious homemade pitas.

MAKES: 6 to 12 pitas, depending on size

TIME: At least 2 hours, somewhat unattended

INGREDIENTS:

• 3 cups all-purpose or bread flour, plus more as needed
• 3 tablespoons extra virgin olive oil
• 2 teaspoons instant yeast
• 2 teaspoons coarse kosher or sea salt
• 1/2 teaspoon sugar
• Melted butter (optional)

INSTRUCTIONS:

1. Combine the flour, olive oil, yeast, salt, and sugar in a food processor.
2. Turn the machine on and gradually add 1 cup of water through the feed tube.
3. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
4. If the mixture is too dry, add another tablespoon or two of water and process for an additional 10 seconds. If it is too sticky, add flour, one tablespoon at a time.
5. Cover the food processor bowl with plastic wrap (remove the blade first), or transfer the dough onto a floured work surface and knead it by hand for a few seconds until you have a smooth, round dough ball.
6. Place the dough in a bowl and cover it with plastic wrap. Allow it to rise until it doubles in size, which usually takes 1 to 2 hours. Alternatively, you can refrigerate the dough and let it rise for up to 6 or 8 hours.
7. At this stage, you can choose to freeze the dough by tightly wrapping it in plastic. It can be kept in the freezer for up to a month. Remember to defrost it before proceeding.
8. When the dough is ready, divide it into 6 or more pieces and shape each piece into a round ball. Place the balls on a lightly floured surface, sprinkle them with a little flour, and cover with plastic wrap or a towel. Let them rest for about 20 minutes until they slightly puff up.
9. Roll out each ball to a thickness of less than 1/4 inch, using flour to prevent sticking. Spread the flat disks on a floured surface and keep them covered.
10. Preheat the oven to 350°F. If you have a pizza stone, place it on a rack set low in the oven. If not, lightly oil a baking sheet and place it on a rack set in the middle of the oven. Alternatively, use a heavy skillet by lightly oiling and wiping it out.
11. To bake on a stone, slide the individual disks directly into the oven using a peel or a large spatula. If using a baking sheet, bake 2 disks at a time. If using a skillet, bake over medium to medium-low heat, turning once, until lightly browned on both sides. Baking time is usually between 5 and 10 minutes.
12. Once the breads finish baking, remove them from the oven. If you plan to eat them soon, you can brush them with melted butter. Otherwise, allow them to cool and store them in wax paper or plastic bags. Reheat them gently before serving.

With this recipe, you can enjoy freshly baked pita bread that is versatile and perfect for various dishes. Whether you fill it with falafel, use it as a base for pizza, or enjoy it alongside your favorite dips, homemade pitas are a delicious addition to your culinary repertoire.