fluffy pita pockets

• portioner: 12 SMALL PITAS
• total tid: 2 to 2-1/2 hours proof

Ingredienser

1-1/2 cups (360g) warm water

2-1/4 teaspoons (7g) active dry yeast

2 tablespoons (25g) sugar

2-2/3 cups (360g) bread flour, plus more for dusting

2/3 cup (90g) whole wheat flour

1-½ tablespoons (14g) kosher salt

1/4 cup (55g) extra-virgin olive oil, plus more for the bowl

Vejledning

In a measuring cup with a spout, stir together the warm water, yeast, and sugar. Let the mixture sit until it's foamy, about 5 minutes.

In a stand mixer, whisk together both flours and the salt. Add the yeast mixture and oil, snap on the dough hook, and mix on low speed to combine. Increase the speed to medium-high and knead until the dough forms a smooth, elastic ball that cleanly pulls away from the bowl, 8 to 10 minutes.

Remove the dough from the bowl. Lightly coat the bowl with oil, then return the dough to the bowl and cover tightly with plastic Wrap. Set in a warm place to double in size, 1½ to 2 hours.

Meanwhile, about 1 hour before baking, adjust the oven rack to the lowest position. Set a baking stone or overturned sheet pan on the rack and preheat the oven to 500°F. Line a sheet pan with parchment paper and set aside.

When the dough is ready, turn it out onto a clean work surface and divide it into 12 equal portions. Clear any flour, which will prevent the friction necessary for rolling a smooth ball, from the work surface. Take a portion of dough and tuck its corners together to form a rough ball or teardrop shape. Set the ball, seam-side down, on the work surface. Loosely cup your hand around the dough, then use a rapid circular motion to drag it across the surface. The friction between the dough and the countertop will create surface tension on the outside of the dough and result in a tight, even ball. Continue rolling the ball on the countertop until the skin is smooth and nearly no seam remains. Repeat with the remaining balls. (Since this is a sticky dough, you may need to flour your hands as you divide and roll the balls, but avoid using too much flour.)

Arrange the dough balls on the parchment-lined sheet pan, cover with a clean kitchen towel, and set the pan in the warm spot again to proof until the dough balls are light and pillowy to the touch, about 20 minutes. Line a large bowl with a clean kitchen towel and set aside.

Lightly flour the work surface and use a roling pin to roll the balls into rounds 1/4 to ½ inch thick. Carefully lift a dough round and place it in the oven on the heated baking stone or overturned sheet pan. (To transfer the dough to the stone or pan, it can help to first slide it onto a pizza peel or an upturned pie pan.) Once the dough puffs nicely, 3 to 4 minutes, flip and bake for another minute. The pita should be a light golden brovwn. Transfer the pita to the towel-lined bowl and cover to keep the bread soft. Repeat with the remaining dough. As you get more confident in your baking (and as the size of your baking stone allows), you can bake more than one pita at a time.

Wrap and store leftovers in an airtight bag at room temperature, for up to 3 days. Toast gently to reheat.

Notater

If you don't have a stand mixer, you can make this dough in a large bowl, thern turn it out onto a lightly floured work surface and knead it until it's smooth, soft, and elastic, about 10 minutes.

Source: good things, by samin nosrat