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Pita Bread
Soft pillowy Middle Eastern flatbread that puffs up in the oven and splits into a pocket. Baking on a tray that's been preheated until properly scorching hot is the one non-negotiable step that makes pita actually puff into a pocket.
Ingredients
Instructions
Mix flour, yeast, salt and sugar, add water and oil.
Knead 8 minutes into a smooth dough.
Cover and prove 1 hour until doubled.
Place a heavy baking tray in the oven at 250C — it must be very hot.
Divide dough into 8 balls, roll each into a 5mm thick oval.
Place on hot tray and bake 4 minutes until puffed and pale.
They will deflate slightly when removed from oven.
Wrap in a cloth to keep soft.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
