Pita Bread

Special Equipment: Scale, Bench Scraper, Mixer, Rolling Pin, Cast Iron, Tongs, Resting Rack
Level: Easy

Pita Bread
yield: 7 ½ Pita


1 Tablespoon | 7 g Dry Active Yeast
1 ⅔ Cup | 392 g Water, room temp
1 Teaspoon | 5 g Granulated Sugar
4 ¾ Cup | 522 g Bread Flour
1 ¾ Tablespoon | 13 g Fine Sea Salt
2 ½ Teaspoon | 12 g Olive Oil

  1. In a mixing bowl, add water, dry active yeast, & sugar – Mix until dissolved.
  2. Add high gluten flour.
  3. Using a dough hook, mix on speed “1” for 5 minutes or until a ball forms.
  4. Let dough rest for 10 minutes in the mixing bowl.
  5. Add salt & oil.
  6. Mix for 5 min.
  7. Let proof for 45 min – 1 hour or until double in size.
  8. Punch & Portion to 4 ½ oz (125 g).
  9. Proof for 45 minutes.
  10. While bread is proofing, place your cast iron in the oven a preheat oven to 450 degrees F (fan on).
  11. If you have more pans, place them into the oven.
  12. With a rolling pin, roll into a ¼ inch flat circle.
  13. Let dough relax for a minute & place onto the hot cast iron.
  14. Quickly close the oven to prevent any heat from escaping.
  15. It Should take up to 3 minutes for the bread to spring. When it does, you can take it out & transfer to a resting rack (on flat side).
  16. Enjoy immediately or wait for bread to cool & wrap in airtight container.


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