Description
Crispy, pillowy Michael Symon Pita Bread delivers Mediterranean magic right from your kitchen. Warm, freshly baked pockets promise a delightful journey through authentic flavors, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 500–530 grams (17–18.5 ounces) strong white bread flour or 50% white and 50% whole-wheat flour
- 360 grams (12.7 ounces) lukewarm water
Leavening and Seasoning:
- 3 teaspoons dry instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Activate the yeast by whisking it with granulated sugar and lukewarm water (105-115°F/40-46°C) in a stand mixer bowl. Let the mixture rest for 5-10 minutes until it becomes frothy and develops a distinct yeasty aroma.
- Gradually incorporate all-purpose flour and kosher salt into the activated yeast mixture. Use the dough hook attachment to knead for 6-8 minutes, transforming the ingredients into a smooth, cohesive, and slightly tacky dough ball.
- Gently massage extra virgin olive oil across the entire surface of the dough, ensuring complete coverage. Transfer the dough to a lightly greased ceramic bowl, cover with a clean kitchen towel, and allow it to rise in a draft-free warm area for 20-25 minutes until it visibly doubles in volume.
- Punch down the risen dough to release trapped air bubbles. Divide the dough into 6 equal portions using a bench scraper or sharp knife. Shape each portion into a round ball and let them rest for 15 minutes to relax the gluten.
- On a lightly floured surface, use a wooden rolling pin to gently flatten each dough ball into a 7-8 inch (17.8-20.3 centimeters) circular disc, maintaining an even thickness of approximately 1/4 inch (6 millimeters).
- Select your preferred cooking method: For a crisp exterior, heat a cast-iron skillet or non-stick pan over medium-high heat. Alternatively, for a softer texture, use a preheated oven with a pizza stone.
- Cook each pita for 2-3 minutes per side in the skillet, watching for golden-brown spots and characteristic bubbling. If using an oven, bake at 475°F (246°C) for 4-5 minutes until the pitas puff and develop light brown coloration.
- Remove the pitas from heat and immediately wrap them in a clean, slightly damp kitchen towel to maintain moisture and softness. Allow them to rest for 3-5 minutes before serving.
Notes
- Precise flour measurement ensures dough elasticity and prevents dry or overly sticky texture.
- Warm environment accelerates yeast activity, helping dough rise faster during cooler kitchen conditions.
- Gentle hand-stretching technique creates more authentic, rustic pita bread with irregular air pockets.
- Resting periods between kneading and shaping allow gluten to relax, improving overall bread texture.
- Room temperature ingredients blend more smoothly, promoting consistent dough development.
- Wooden surfaces provide ideal kneading platforms, absorbing excess moisture and preventing sticking.
- Covering dough during resting prevents skin formation and maintains moisture for better rising.
- Consistent dough temperature contributes to even baking and uniform bread appearance.
- Minimal handling prevents tough, dense bread by preserving delicate gluten structure.
- Quick movements during shaping help retain air bubbles, resulting in softer, more pillowy pitas.
- Prep Time: 40 minutes
- Cook Time: 3 minutes
- Category: Snacks, Lunch, Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 211
- Sugar: 0.5 g
- Sodium: 128 mg
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 7.5 g
- Cholesterol: 0 mg