Middle Eastern · Free recipe
Puffed Pita Pockets
Simple rounds of yeasted dough hit a blazing hot baking steel and inflate like balloons in about three minutes, forming a hollow pocket as steam separates the layers. They come out soft, pale, and pliable, ready to be split and stuffed with falafel, grilled vegetables, or salad.
- Prep
- 1 hr 40 min
- Cook
- 20 min
- Total
- 2 hr
- Serves
- 8
- Level
- Medium
Method
-
Mix the flour, water, yeast, sugar, salt, and oil and knead for 8 to 10 minutes until smooth and elastic.
-
Cover the dough in an oiled bowl and let rise for about 1 hour until doubled.
-
Place a baking steel or stone on the lowest oven rack and heat to 500F for 45 minutes.
-
Divide the dough into 8 balls, rest them for 10 minutes, then roll each into an even 6-inch round about 1/4 inch thick, keeping the thickness as uniform as possible.
-
Bake 2 or 3 at a time directly on the steel for 3 to 4 minutes until fully puffed and just barely browned in spots.
-
Stack the hot pitas inside a clean kitchen towel as they come out so the steam keeps them soft and pliable.
Zest note from the test kitchen
Avoid any creases or thin spots when rolling; a single weak area lets the steam escape and the pita will stay flat instead of forming a pocket.
