This Pita Bread Actually Puffs! 😍 (No Store-Bought Ever Again) #shorts

By Natasha's Kitchen · 120 min

Ingredients

Instructions

1. In a large bowl, combine warm water, sugar, yeast and 1/4 cup whole wheat flour. Whisk, then rest 15 minutes until puffy and foamy.
2. Add the olive oil, 2 1/2 cups flour and salt, and stir with a wooden spoon until shaggy.
3. Knead vigorously on a clean surface for 5 minutes. The dough should be soft and tacky, not sticking to the counter; if it is too sticky, add a little more flour as you knead.
4. Grease the cleaned bowl with 1 tsp olive oil, add the dough and turn to coat. Cover tightly and let rise at 100°F for 45 minutes, or at room temperature for about 90 minutes, until doubled.
5. If baking in the oven, preheat to 500°F with a baking stone or sheet on the bottom rack for at least 20 minutes.
6. Punch the dough down and divide into 8 even pieces. Shape each into a smooth ball by cupping your hand around it until no dimple or seam shows. Cover with a damp towel and rest 15 minutes.
7. Press each ball into a disk with your fingertips, then roll to 7 inches wide and under 1/4 inch thick, moving the disk while rolling so it doesn't stick. Keep covered with a damp towel and don't stack. Rest the disks 10 minutes before baking.
8. Bake 2–3 pieces at a time on the hot stone at 500°F for 2 to 2 1/2 minutes, until puffed. Transfer to a rack for 5 minutes, then cover with a dry towel.
9. Stovetop option: heat a cast iron skillet over medium/high heat and brush lightly with olive oil. Cook each pita 30 seconds, until bubbling; flip and cook 1 minute, it will puff; flip and cook another minute.

Summarized from Natasha's Kitchen's video. Watch it for the details.