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How to make pita breads that are puffed up n’ proud.
3 cups flour
1 cup warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 tsp salt
The flour can be regular flour or bread flour. It can also be a mix of 1 cup whole wheat flour to two cups white flour. Bread flour gives a more elastic dough.
First, you make the “starter.” Put the warm water in a bowl with the yeast and sugar and stir around until mixed. Add 1/2 cup of the flour and mix again. Let sit until it is foamy and bubbly, about 15 minutes.
Meanwhile in a larger bowl, mix the rest of the flour with the salt (at this point you can also add some herb mix or other add-ins if you want.) Pour the foamy, yeasty mixture in and blend and knead with your hands. The ideal texture of the bread should be moist and firm like a baby’s bottom. If too dry, add a little water. If too wet, sprinkle some flour in. When the texture is ideal, cover with a towel or a pot lid and let rise in a warm place until double in size.
Meanwhile heat the oven to 400 degrees. On the bottom rack put in some metal baking pans or cast iron pans that the breads will cook on. It’s important that they be the same temperature as the oven.
When dough is doubled, pinch off little pieces that are the size of a bath bomb (about large enough to fit in your palm.) Roll out on a silicon baking sheet on which flour has been sprinkled. You want to get a roughly circular shape that is thin as possible. It doesn’t need to be perfect — I try for a diameter of 6 or 7 inches. Put the bread in the oven right on the hot baking pan. When it has solidified (a minute or two) use tongs to place it on the top rack where it will continue to bake and puff up. The more it cooks here, the crispier it gets. Before it gets too brown, remove it with tongs and let it cool on a towel.
You will be opening and closing the oven all the time to put in new breads, move them, and take them out. That’s OK. You will wind up with 16 – 20 breads depending on how much you pinch at the beginning.
These are guaranteed to puff.
