Soft Puffed Pita Bread
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
A simple olive oil dough is kneaded, risen, rolled into even 5 mm rounds and baked for a few minutes on a preheated tray until fully puffed.
Always check the labels of the products you use.
Method
- 1
Make the dough. Stir the flour, yeast, sugar and salt together, add the water and oil and knead 8-10 minutes by hand, or 5 minutes in a mixer, until smooth and springy.
- 2
Rise. Cover and leave 1-1.5 hours until doubled.
- 3
Divide. Knock back and cut into 8 pieces of about 105 g. Shape into tight balls, cover and rest 10 minutes.
- 4
Heat the tray. Heat an upturned baking tray or steel on the lowest shelf at 250 °C (230 °C fan) for at least 30 minutes.
- 5
Roll. Roll each ball into a 16-17 cm round about 5 mm thick, keeping the thickness even. Keep covered.
- 6
Bake. Bake 2-3 at a time for 3-4 minutes until fully puffed and pale gold in patches. Wrap at once in a tea towel and serve warm with hummus.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer with dough hook
- cling film
- rolling pin
- 2 large baking trays or a baking steel
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 262 kcal |
| Protein | 6.8 g |
| Carbohydrate | 48.6 g |
| of which sugars | 0.7 g |
| of which free sugars | 0.5 g |
| Fat | 4.1 g |
| of which saturates | 0.6 g |
| Fibre | 1.9 g |
| Salt | 1.1 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
