Pitas

• servings: Makes 7 pieces

Ingredients

2 teaspoons (6g) instant (quick-rise) yeast

½ cup plus 5 tablespoons (180g) warm water (IIO°F)

I teaspoon (4g) granulated sugar

2¼ cups (293g) all-purpose flour, plus more as needed

¼ cup (32g) whole wheat flour

¼ cup (55g) whole milk

2 tablespoons (28g) extra-virgin olive oil

I teaspoon (6g) kosher salt

Directions

In the bowl of a stand mixer (or in a large bowl), combine the yeast, ½ cup (1I0 g) of the water, and the sugar. Stir together and let rest 5 to 7 minutes, until foamy. Add the flours, the remaining 5 tablespoons (70g) water, the milk, olive oil, and salt. Snap on the dough hook and knead the dough on low speed for 2 minutes. (If kneading by hand, bring the dough together using your hands or a bowl scraper.) Increase the speed to medium-low or medium and knead for an additional 5 to 6 minutes, until the dough is smooth. (If kneading by hand, use the basic kneading technique on page 22 to knead for 4 to 5 minutes in the bowl. If the dough is too sticky, you can add i to 2 tablespoons more flour.) Cover the dough with a kitchen towel or plastic wrap and let rest for 15 to 20 minutes.

Uncover and transfer the dough to a work surface. Using your hands, perform the basic kneading technique (see page 22) and knead for 2 to 3 minutes, until perfectly smooth. Return the dough to the bowl and cover with plastic wrap. Let rest until doubled in size, I to 1½ hours.

Lightly flour a baking sheet and set aside. Place the dough on a lightly floured work surface and roll into a log. Using a sharp knife or bench scraper, divide the dough into 7 equal portions. Round each piece of dough into a smooth ball (see page 22). Place on the prepared baking sheet and loosely cover with plastic wrap. Let rest for 15 to 20 minutes.

Preheat the oven to 500°F with a baking steel on the second to top rack. Ensure the steel heats for at least 10 to 15 minutes; perform the water drop test (see page 172) to ensure it is properly heated.

Beginning with 2 or 3 balls of dough, roll each into a 6- to 7-inch rounds ¼ inch thick and place them carefully onto a pizza paddle. Use the paddle to carefully transfer the pitas to the hot baking steel.

Bake for 2 to 3 minutes while watching and remove them to a cooling rack once puffed up and lightly browned. After cooling for 30 to 60 seconds, place the pitas in a tortilla warmer or on a plate covered with a kitchen towel to avoid drying out.

Repeat this process with the next batch of dough balls. Be sure to keep them warm and covered until serving.

Notes

Notes * For flatbread pitas, you can also cook them in a very hot skillet. You'll know the pan is hot enough if, when you drizzle it with water, the water immediately sizzles away. After rolling the dough, place one round of pita in the hot pan and let each side cook for Io seconds, flipping until each side has been cooked for 6o to 70 seconds. Remove from the heat and keep in the tortilla warmer until ready to use. Cooking them this way will not create the pita pocket, though.

Store cooled pitas in an airtight storage bag for 2 to 3 days at room temperature and warm in a 350°F oven for 2 to 3 minutes before serving. You can also store them in the freezer with parchment paper between the pieces for 2 to 3 months.