Syrian Pita Bread

Method20 steps

1. 1

   Step 1: Put all 1 cup lukewarm water in a large mixing bowl. Stir in all 2 teaspoons active dry yeast and 1/2 teaspoon sugar to dissolve. Whisk in all 1/4 cup whole-wheat flour and only 1/4 cup of the unbleached all-purpose flour.

   Uses 1 cup lukewarm water · 2 teaspoons active dry yeast · 1/2 teaspoon sugar · 1/4 cup whole-wheat flour · 1/4 cup unbleached all-purpose flour for the yeast mixture

2. 2

   Step 2: Leave the flour-and-yeast mixture uncovered in a warm place for about 15 minutes, until frothy and bubbling.

   Activate the yeast mixture · 15 minUses Water, yeast, sugar and initial flours

3. 3

   Step 3: Reserve 1/2 cup of the remaining all-purpose flour for dusting and adjustment. Add the other 1 3/4 cups all-purpose flour, all 1 teaspoon kosher salt and 2 tablespoons dough olive oil to the frothy mixture. Stir with a wooden spoon until the dough comes together.

   Uses Frothy yeast mixture · 1 3/4 cups unbleached all-purpose flour for mixing into dough · 1 teaspoon kosher salt · 2 tablespoons olive oil for dough

4. 4

   Step 4: Dust with a little of the reserved 1/2 cup all-purpose flour, only as needed, then knead in the bowl for 1 minute, incorporating any bits of dry dough.

   Uses Mixed pita dough · A little from the reserved 1/2 cup flour, as needed

5. 5

   Step 5: Turn the dough from the bowl onto the work surface.

   Uses Dough after the first in-bowl knead

6. 6

   Step 6: Knead the dough lightly for 2 minutes, until smooth.

   Uses Dough on the work surface

7. 7

   Step 7: Cover the dough and let it rest for 10 minutes, then knead it again for 2 minutes.

   Rest dough before kneading again · 10 minUses Lightly kneaded pita dough

8. 8

   Step 8: Keep the kneaded dough soft and a little moist. Add only as much of the still-reserved all-purpose flour as needed to handle it; do not automatically add all of the reserve.

   Uses Rested and kneaded soft dough · Still-unused part of the reserved 1/2 cup flour, only if needed

9. 9

   Step 9: Clean the mixing bowl and lightly coat it with the additional olive oil for the bowl. Put all the soft dough back in it. Cover tightly with plastic wrap, then with a towel, and place in a warm spot.

   Uses Soft, slightly moist pita dough · Additional olive oil for lightly coating the rising bowl, as needed

10. 10

    Step 10: Let the covered dough rise until doubled in size, about 1 hour.

    Let dough double in size · 60 minUses Covered dough in the oiled rising bowl

11. 11

    Step 11: Put a baking stone in the oven and heat the oven and stone to 475°F / 245°C. A sturdy baking sheet suitable for this temperature can be used instead; preheat it in the oven too.

12. 12

    Step 12: Punch down all the risen dough and divide it into 8 equal pieces. Shape each piece into a little ball.

    Uses Doubled pita dough

13. 13

    Step 13: Set all 8 dough balls on the work surface, cover them with a damp towel and leave for 10 minutes.

    Rest the eight shaped dough balls · 10 minUses Eight equal dough balls

14. 14

    Step 14: Take one rested ball at a time, keeping the others covered. Roll each into a flat circle about 6 inches across. Repeat for all 8 balls.

    Uses Eight rested dough balls

15. 15

    Step 15: Carefully lift as many rolled dough circles as fit on the hot stone or preheated sturdy baking sheet without crowding. Bake these as the current batch; keep the remaining circles covered for later batches.

    Uses Only the circles that fit in this batch; the rest stay covered

16. 16

    Step 16: Bake the loaded batch at 475°F / 245°C for about 2 minutes, until nicely puffed.

    Bake current pita batch until puffed · 2 minUses Dough circles loaded for the current batch

17. 17

    Step 17: Turn the puffed pitas in this batch over with tongs or a spatula and bake for 1 minute more.

    Bake current pita batch after turning · 1 minUses Puffed pitas in the current batch

18. 18

    Step 18: Check this baked batch: the pitas should remain pale, with only a few brown specks.

    Uses Pitas after the extra minute on the second side

19. 19

    Step 19: Transfer the warm baked pitas to a clean cloth and cover them so they stay soft.

    Uses Finished pitas from the current batch

20. 20

    Step 20: Repeat steps 15–19 with the remaining rolled dough circles, baking each new batch for about 2 minutes before turning and 1 minute after turning. Keep each finished batch covered in the cloth with the earlier pitas. The full dough makes 8 pitas.

    Uses Only the unbaked circles left after the first batch · Pitas already baked; add the later baked batches to these