Chef John’s Pita Bread
7 gm Instant Yeast
237 gm Water (100F)
125 gm All purpose Flour
Dough 69% hydration
|369 gm Poolish||107%||
|20 gm Olive oil||6%|
|10 gm Salt||3%|
|220 gm All purpose Flour||64%|
|4 gm Olive oil (coating)||1%|
- Place yeast into the work bowl of a stand mixer and add 237 grams warm water and 125 grams flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
- Pour 20 grams olive oil and 10 grams salt into sponge; add 220 grams flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 40 grams more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
- Brush a cast-iron skillet with remaining 5 ml olive oil and place over medium-high heat.
- Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes.
- Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds.
- Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
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