Pita Bread

also called pita · pitta · khubz · Arabic bread · pocket bread

The table

Preheat the oven with a baking steel on the lowest rack to 500°F (260°C)
1 cup(240 mL)warm waterwhiskmixknead 8 min, prove 1 1/2 hr until doubleddivide into 8 balls and rest 20 minroll 1/4-in thick, bake at 500°F 3 min until ballooned
1 tsp(3 g)instant yeast
1 tsp(4 g)sugar
3 cups(390 g)bread flour
1 1/2 tsp(9 g)fine sea salt
2 Tbsp(30 mL)olive oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

Before anything else

2whisk

3mix

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 1 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. whisk

    not timedfrom the start

  2. mix

    not timedfrom the start

  3. knead 8 min, prove 1 1/2 hr until doubled

    1 hr 38 minneeds you(read off the step)from the start

  4. divide into 8 balls and rest 20 min

    20 minwalk away(read off the step)1 hr 38 min in

  5. roll 1/4-in thick, bake at 500°F 3 min until ballooned

    3 minwalk away(read off the step)1 hr 58 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need baking steel · oven

Goes with

See how it is written
>> title: Pita Bread
>> category: Flatbreads & Pancakes
>> tags: bread, yeast, oven, middle eastern
>> counters: Shawarma Counter, Bakery
>> aka: pita, pitta, khubz, Arabic bread, pocket bread
>> pairs-with: hummus, baba-ganoush, tabbouleh
>> servings: 8
>> time: 2 hr 30 min
>> step.4: knead 8 min, prove 1 1/2 hr until doubled
>> step.6: roll 1/4-in thick, bake at 500°F 3 min until ballooned

Preheat the #oven{} with a #baking steel{} on the lowest rack to 500°F (260°C).

Whisk @warm water{1%cup}(240 mL), @instant yeast{1%tsp}(3 g), and @sugar{1%tsp}(4 g).

Mix @&(~1)yeast water{} with @bread flour{3%cup}(390 g), @fine sea salt{1 1/2%tsp}(9 g), and @olive oil{2%Tbsp}(30 mL).

Knead @&(~1)dough{} ~{8%min}, then prove covered until doubled, ~{1 1/2%hr}.

Divide @&(~1)dough{} into 8 balls and rest ~{20%min}.

Roll @&(~1)dough balls{} 1/4-in thick and bake on the steel at 500°F for ~{3%min}, until they balloon.