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Created June 28, 2020 05:24
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Pita bread
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pita-bread-recipe.md

Pita Bread

Ingredients

  • 310g (2½ cup) all-purpose flour
  • 35g (¼ cup) whole-wheat flour
  • 236g (1 cup) water at 90-95°F
  • 5g (~1 tsp) kosher salt
  • 1g (¼ tsp) active dry yeast

Notes

This was originally based on an NYT recipe that I have never actually followed. While I'm sure the end result is good, there are some odd bits that are not aligned with how I make bread. That said, the original recipe states it can make these loaves in two hours, whereas my version can take four to six depending on how long you want it to ferment. The originial recipe calls for eight times as much yeast, sugar (an accelerant), and adding salt and olive oil (inhibitors) soon after. While that's common in American baking, it's likely that with so much going on, the flour is barely being processed in that amount of time.

In my experience, better tasting bread is the result of yeast consuming the sugar within the flour itself and having time to process it. I heavily modified this initial recipe in an attempt to make more flavorful bread. Feel free to tey and compare if you'd like. You'll be amazed at waht you can do with a very small amount of yeast.

Directions

  • Pour about 2 tbsp of water from your 236g into a small bowl and stir in the yeast wither with your finger or a fork. Let it set for at least 2-3 minutes to activate.
  • In a dough tub or medium bowl, mix the whole-wheat and all-purpose flours until integated.
  • Once the yeast is activated, form a well in the flour mixture and add the yeast and remaining water. Mix by hand until just incorporated.
  • Cover the dough with the tub lid or Saran wrap amd let it sit for 20-30 minutes. We're giving the flour a chance to wake up amd the yeast to get settled before we add the salt and olive oil.
  • After the 20-30mins, you can spread the salt and olive oil evenly over the dough and incorporate it. You can also wait on this step until you're ready to shape and divide the dough. Salt and oil make it harder for the yeast to do its job, so waiting can be beneficial. Experiemnt and see what you like.
  • Cover the dough back up and let it set for another 3 hours.
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