Makes approximately 12–15 pitas
Ingredients
- 570 g whole wheat flour
- 400 ml warm water (approx. 120°F)
- 1 tbsp dry yeast
- 1 tsp honey
- 1/4 tsp salt
Instructions
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Activate the yeast: In a small bowl, combine 1/2 cup of the warm water with the honey. Stir in the yeast and let it sit for 5–10 minutes until it becomes foamy and "blooms."
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Mix and knead: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and the remaining warm water. Knead the dough (by hand or with a stand mixer) until it is smooth and elastic.
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Rest: Cover the dough and let it rise in a warm spot for 30 minutes.
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Divide and shape: Punch the dough down and divide it into small balls, weighing between 50 g and 75 g depending on your preferred pita size.
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Rest: Cover the balls with a damp cloth and let them rest for 30 minutes.
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Roll and final proof: On a lightly floured surface, use a rolling pin to flatten each ball into a circle. Aim for an even thickness to ensure they puff correctly.
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Rest: Let the circles rest one last time for 30 minutes. This relaxes the gluten so they expand easily.
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The "puff" sear: Preheat a cast iron skillet over high heat until it is very hot.
- Pro tip: Use a spray bottle to give the side of the dough hitting the pan first a single light mist of water.
- Place the dough on the skillet. Wait a few seconds, then flip.
- Continue flipping every few seconds. This balanced heating is what creates the steam pocket, causing the pita to puff into its signature shape.
Notes
- Skillet temperature: The pan must be very hot for the pitas to puff properly.
- Thickness matters: Roll evenly - too thin and they won't puff; too thick and they'll be doughy.
- Storage: Store cooled pitas in an airtight bag for up to 2 days, or freeze for up to 1 month.
- Reheating: Warm briefly in a hot skillet or oven to restore softness.
