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Author Notes: I love this pita recipe. Sometimes I even make a few batches and freeze the dough before shaping. Then when I know I want pita for dinner, I take the balls of dough out of the fridge and let it thaw and rise in the fridge while I work—then it's BOOM! Fresh pita for dinner! —Erin McDowell
Makes 10 pitas
- 2 cups (9.55 ounces) bread flour
- 1/4 teaspoon (1 g) active dry yeast
- 1 cup (8.00 fl. ounces) room-temperature water
- Pita Dough:
- 6 cups (25.50 ounces) bread flour
- 2 3/4 cups (12.00 ounces) whole wheat flour
- 2 teaspoons (8 g) kosher salt
- 1 tablespoon (12 g) active dry yeast
- 3 1/4 cups (26.00 ounces) warm water
- 1/3 cup (3.00 ounces) olive oil
- The day before you want to make the pita, make the poolish: In a medium bowl, stir the flour and yeast to combine. Make a well in the center, add the water, and mix with a wooden spoon until it's homogenous. It will look shaggy, but should be fully combined. Cover with plastic wrap and leave to ferment at room temperature for 12 hours.
- The next day, make the dough: In the bowl of an electric mixer fitted with the dough hook attachment, mix the bread flour, whole wheat flour, salt, and yeast to combine. Add the water, olive oil, and poolish and mix on low speed for 4 minutes. Raise speed to medium and mix for 2 minutes more.
- Transfer the dough to a greased bowl and cover with plastic wrap. Let rise until nearly doubled in size, 1 hour to 1 hour, 15 minutes.
- Divide the dough into 10 even pieces. Roll each piece into a circle (on a lightly floured surface) about 1/2-inch thick. Cover with greased plastic wrap on your work surface while you preheat the oven.
- Preheat the oven to 500° F, preferably with a pizza stone. Line 3 baking sheets with parchment paper. Transfer the pita dough to the prepared baking sheets and bake each sheet one at a time directly on the stone. Bake until the pita is golden and puffy, 12 to 15 minutes.
- This recipe is a Community Pick!