Pita

• servings: 8

Ingredients

265g or 1c + 1Tbsp warm water (86F/30C)

50g or 1/4c olive oil

8g or 2tsp instant yeast

15g or 1 1/4Tbsp sugar

450g or 3 3/4c bread flour

10g oro 2t salt

Directions

Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together.

Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough.

When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.

Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.

To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.

Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking.

Once baked, place in a towel lined bowl or basket and cover with a towel to keep warm while you finish the rest.