Ingredients:
- 1 kg very strong flour
- 18 grams dry yeast
- 600–700 ml cold water
- 40 grams brown sugar
- 3 tablespoons olive oil
- 15 grams salt
Preparation:
- Pour the cold water into a mixer bowl and add the dry yeast. Mix on speed 3 for 2 minutes.
- Add the strong flour and sugar to the yeast-water mixture. Continue to mix for an additional 2 minutes.
- Add the olive oil, bicarbonate of soda, and salt to the bowl. Mix for a total of 10 minutes until a smooth and elastic dough is formed.
- Cover the bowl with a towel and let the dough rise for 1 hour or until it has doubled in size.
- After the dough has risen, divide it into approximately 120gr balls, yielding about 15 portions. Let them rest covered for 10 minutes.
- Flatten each dough ball.
- On a lightly floured surface, roll each disc into a circular shape 0.5cm thick.
- Preheat the ninja grill 200c or oven to 220°C or Gas Mark 9.
- When the oven is very hot, place the rolled pitas and bake for about 2 minutes, or until they puff up. Flip and bake for an additional 1.5 min.
- Place the hot pita on a plate and cover in a clean tea towel immediately after baking to keep them soft while preparing the others.
Recipe reference and US measures
US measures and estimates below are retained from the existing recipe reference.
Homemade Pita Bread
Yield: About 15 pitas
Prep: About 1 hour 10 minutes, plus 10 minutes resting
Bake: About 3½ minutes per pita
Ingredients
- 1 kg very strong flour (about 8 US cups)
- 18 g dry yeast (about 2 tbsp)
- 600–700 ml cold water (about 2½–3 US cups)
- 40 g brown sugar (about 3 tbsp)
- 3 tbsp olive oil
- 15 g salt (about 2½ tsp)
- Bicarbonate of soda (amount not stated in the original method)
Method
- Pour the cold water into a mixer bowl and add the dry yeast. Mix on speed 3 for 2 minutes.
- Add the flour and sugar. Mix for another 2 minutes.
- Add the olive oil, bicarbonate of soda and salt. Mix for 10 minutes, until the dough is smooth and elastic.
- Cover and leave to rise for about 1 hour, or until doubled in size.
- Divide into about 15 portions of roughly 120 g each. Cover and rest for 10 minutes.
- Flatten each ball and roll it on a lightly floured surface into a circle about ½ cm (¼ in) thick.
- Heat a Ninja grill to 200°C (392°F), or an oven to 220°C (425°F; gas mark 7).
- Bake each pita for about 2 minutes, flip and bake for another 1½ minutes, until puffed.
- Place each hot pita under a clean tea towel to keep it soft while you bake the rest.
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