Read my tips to get the perfect little pita pockets every time. These are fun to make! (Visit my Instagram page for a video of the process.)
Mix all the ingredients in a bowl and cover. Perform three to four sets of stretch-and-folds every 30-45 minutes. Keep the dough covered and allow to finish bulk fermentation (rise to double or nearly double), about four hours. If the dough is cooler time will be longer and shorter if it's warmer. (See Note)
After the dough has doubled or nearly doubled, refrigerate the dough overnight. This will help to develop flavor.
Preheat your oven to 450ºF with a ceramic baking stone.
Divide and Shape: (I have a video on Instagram demonstrating the shaping process.) Turn the dough out on a lightly floured surface and divide into eight wedges. Each piece will weigh between 100-110 grams. Pinch the edges of the wedge of dough together and form into a round on the counter or with the palms of your hands. As you shape the rest of the dough, keep the shaped rounds under a towel to keep them from drying out. Let rest, covered, for 20 minutes.
Roll and Bake: Roll each round as flat as possible, especially the edges. For this size dough your rolled dough will be about five to six inches in diameter. Flip one rolled dough onto a floured pizza peel and mist with water. Slide onto the baking stone in the oven and bake for roughly six minutes. The pita bread is done when it has puffed up and start to turn golden at the edges. Repeat with the remaining dough. (If you have a large pizza stone you can bake more than one at a time.)
Alternative to stretch and fold: You can knead the dough for 10-15 minutes on a floured surface immediately after mixing. Return to the bowl, cover and continue with bulk fermentation.
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