Slo Rise Pita
Submitted by desertcat
Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.
YIELD
1 1/2 dozenPREP
30 minCOOK
20 minREADY
3 hrsThis pita bread takes the slow road on purpose. A minimal amount of yeast and a 3-hour rise give the dough time to develop flavor that quick-rise versions can’t match. The blend of whole wheat and all-purpose flour gives you a pita with nutty depth and enough structure to hold a stuffed pocket together.
The method has a smart twist: the whole wheat flour goes in first and gets stirred 100 times in one direction before resting for 45 minutes. This hydrates the bran and builds gluten structure early, so the final dough is smooth rather than gritty. Salt and oil go in after that rest, followed by the white flour.
Baking on a preheated stone or tiles at high heat is what creates the signature puff. The intense bottom heat turns the water in the dough to steam almost instantly, inflating the pita like a balloon in just 2-3 minutes.
Kitchen Tips
- A baking stone or unglazed quarry tiles make a real difference here. A preheated baking sheet works but won’t give quite the same puff.
- Roll each pita to an even ¼ inch thickness. Thick spots won’t puff; thin spots will crisp and tear.
- Don’t open the oven to check too soon. The steam needs those first 2 minutes undisturbed to inflate the pocket.
- Stack fresh pitas in a clean towel as they come out. The trapped steam keeps them soft and pliable.
Variations
- Herb pita: Knead in dried za’atar or dried oregano during the final kneading for a fragrant, savory flatbread.
- Garlic brushed: Brush hot pitas with garlic-infused olive oil as soon as they come out of the oven.
- 100% whole wheat: Use all whole wheat flour for a denser, heartier pita. You may need a splash more water.
Ingredients
Directions
In a large bowl, dissolve yeast in water.
One cup at a time, stir in whole-wheat flour.
Stir the dough 100 times in the same direction.
Cover with plastic wrap and let rest for 45 minutes.
Sprinkle salt over the dough and stir in oil.
One cup at a time, stir in white flour until the dough will take no more and cannot be stirred.
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes.
Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap.
Let rise until doubled in volume approximately 3 hours.
Gently punch down. Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450℉ (230℃).
Divide the dough into 16 equal pieces.
Roll out each piece of dough into a 7-to 8-inch circle that is ¼ inch thick.
Using your hands or a semolina-dusted pizza peel, carefully transfer the prepared dough to the heated baking surface.
Bake for 2 to 3 minutes, or until the breads have puffed.
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