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 min2 of 5 steps give no time
Needs you
about 8 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(we think)from the start

  4. divide into 8 balls and rest 20 min

    20 minwalk away(we think)1 hr 38 min in

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

    3 minwalk away(we think)1 hr 58 min in

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

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).

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

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

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