Tip from the wise quacker: the ideal temperature for bread to rise is high 70s to low 80s. This should take one to two hours, depending on the temperature of your kitchen. Shape the dough into a boule (Panel #1 below), cover the bowl with plastic wrap, and let the pita dough rise until it has about doubled in size (Panel #2). You want it to be sticky (Panel #3), so resist the urge to add more flour. Switch to the dough hook and knead for about 7 minutes until the dough is smooth and elastic (10 minutes or more if you are kneading by hand).
You can mix this dough using your hands or a stand mixer.Īdd the water and olive oil and, if you are using a stand mixer, mix using the paddle until the dough comes together (Panel #2, below). To make the pita dough, add the flours, yeast, salt, and sugar to your mixing bowl. The water in the dough turns into steam, puffing up the layers into a pocket that collapses as the pita cools. The key to getting the pita pocket is a wet dough that’s baked at high temperature. This pita recipe was adapted from my Ooni pizza dough recipe. While Middle Eastern pita is known for its pita pocket, Greek pita is most often a pocket-less pita used to wrap gyro meat, kebabs, and other things.
Pita (pitta, pide, or any number of variations) refers to a flatbread common to the Middle East and Mediterranean region. Or tear off pieces like a Neanderthal and use it to scoop a dip like this creamy lemon herb tahini sauce. Or, if the pocket doesn’t form, eat your pita like a wrap.
Stuff that beautifully formed pita pocket with Greek chicken meatballs or my lamb meatballs or quinoa balls with pine nuts and raisins.
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