Tom's Pita Bread
Submitted by kkstryker
Homemade pita bread that puffs into pockets on a hot baking sheet at 500 degrees. Four basic ingredients, no fat, freezes well, and makes 6 large or 12 small pitas.
YIELD
18 servingsPREP
1 hrsCOOK
8 minREADY
2 hrsHomemade pita bread from a four-ingredient yeast dough that puffs into picture-perfect pockets in five to eight minutes on a screaming-hot baking sheet. No fat, no fuss, and the texture beats anything from the supermarket bread aisle.
The oven temperature is the entire game. 500°F (260°C) and a pre-heated baking sheet are not negotiable. As the rolled dough hits the hot metal, the water inside flashes to steam and forces the top and bottom apart, creating the pocket. Anything cooler and the steam escapes too slowly, leaving a flat disc.
Rolling thickness matters too. The original Tom calls these out as “circleoids” (his word) and warns to err thicker than thinner; too thin and the pita burns crispy like a cracker before it has a chance to puff. An eighth to a quarter inch is the sweet spot.
The damp-towel-and-paper-bag rest is the small but critical finish. As the pitas come off the sheet, they need to steam-soften against each other or they go brittle within minutes. Skip this step and you cannot fold them around a filling.
Kitchen Tips
- Use fresh active dry yeast and check it foams within 10 minutes; old yeast means flat pita.
- Substitute up to one cup of whole wheat flour for the all-purpose, as the recipe note suggests, for a nuttier flavor.
- Use sesame seeds or cornmeal on the pan; both add subtle flavor and prevent sticking.
- Watch the oven like a hawk; pita goes from perfect puff to burnt in 60 seconds.
Variations
Ingredients
Directions
Note: 1 cup of flour can be whole wheat.
This makes twelve small or 6 large pitas.
Sprinkle yeast into water and wait until foamy.
Add sugar or honey and salt and stir to dissolve.
Beat in 1 cup flour for a smooth batter.
Add rest of flour gradually for a fairly soft dough.
Knead til smooth.
Cover with damp towel; let rise until double.
Punch down and knead a few minutes.
Divide in 6 or 12 pieces.
Knead each unit and roll into ⅛ to ¼ inch thick circleoids (my word :).
The shape and size don’t matter so much as thickness.
I found it’s better to err on the side of too thick, as too thin makes them burn easily and be cracker-like.
Use lots of flour when rolling.
Let circleoids rest at least 30 minutes covered with damp towel.
(I rest them on placemats.)
Heat oven to 500 Fahrenheit and heat baking sheets.
I use just one sheet and bake pitas two at a time.
Brush hot sheets with oil or sprinkle with cornmeal.
(I have used sesame seeds sucessfully.)
Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed like blowfish and perhaps very slightly brown.
Watch closely; they bake fast.
Wrap pitas in damp towel and put in paper or plastic grocery bag for 15 minutes.
This important step keeps them supple.
These are easy to make, very good, and fat-free.
They freeze well and thaw fairly quickly.
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