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Pita Bread
Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.
bread
oven
side
traditional
Ingredients
Servings:
4

Ingredients

  • 8 pansxXavier Barriga 8 breads x 80g
  • 500 g500 grams (100%)
  • 280 ml280 ml (56%)
  • 15 5.0 g (1.0%)
  • 10 g7 grams (1.4%)
Nutritional Information

Per Serving (Approx.)

Calories
530 kcal
Protein
18 g
Fat
6 g
Carbohydrates
98 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Note: With the indicated measurements, the loaves are approximately 80

  • If using fresh or dry yeast, we will need approximately 3 and a half hours for fermentation.
  • With sourdough starter, the process takes about 12 hours. Start at 8 a.m. and you can bake at approximately 8 p.m. Note: If we want to use sourdough starter, it must be refreshed and allowed to rest at room temperature for about 4-5 hours before use. Keep in mind that the resting time during primary and secondary fermentation will be longer. Thus, the total preparation time until baking will extend to about 11-12 hours, starting with refreshing the sourdough starter in the morning, around 8 a.m., and we can bake around 8 p.m.
  • Sift the flour to ensure there are no lumps and to achieve a finer texture.
  • Put the yeast, warm water, sugar, and oil in a large bowl and mix them well until the yeast is completely dissolved.
  • Using the mixer, combine the mixture with the K beater on low speed for about 2-3 minutes to blend the initial ingredients.
  • Gradually add the flour, tablespoon by tablespoon, and continuously mix until a homogeneous dough forms. Continue kneading until it begins to take shape.
  • Knead the dough for 2-3 minutes at low speed to ensure all ingredients are well integrated.
  • Use the stand mixer with the K-beater at low speed to continue incorporating the ingredients.
  • When the dough starts to take shape, replace the K-beater with the dough hook and continue kneading until the dough detaches from the sides.
  • At this point, add the salt and continue kneading to fully integrate it.
  • If kneading by hand, continue for about 15 more minutes to achieve an elastic and smooth dough.
  • If using a stand mixer, knead for about 10 more minutes, increasing the speed during the last 3 minutes to improve the dough's elasticity.
  • Turn the dough onto the countertop and knead by folding, turning it in the Bertinet style about 5-6 times to develop the gluten.
  • Let the dough rest for a few minutes to allow it to relax.
  • Allow the dough to rest for about 3 minutes in a warm, draft-free place.
  • Knead the dough again, folding and turning it 2-3 times to strengthen the structure.
  • Shape the dough into a well-tensioned ball. Stretch slightly from 5 separate points and fold towards the center, then roll it to seal well.
  • Place the ball in a bowl covered with a damp cloth (without touching the dough to prevent sticking) and let it rest until it doubles in size.
  • Leave it inside the oven turned off but with the light on to ensure there is some warmth.
  • Place a cup with warm water inside the oven to maintain some humidity (do not use hot water to avoid the dough rising too quickly).
  • Let the dough rest:
  • between 1 hour to 1 and a half hours if using fresh or dry yeast.
  • around 6 hours if using sourdough starter.
  • After the resting time, carefully remove the dough from the oven.
  • Using a dough scraper, cut the dough into pieces of about 80-100 grams each, depending on the desired size of the loaves.

Note

  • Place a skillet to heat over medium heat, without oil or, if necessary, lightly brushed with a few drops of oil using a kitchen brush, for about 5 minutes until hot.
  • Roll out a ball of dough with a rolling pin until you obtain a disk about 20 cm in diameter and about 2-3 mm thick.
  • Place the dough disk in the skillet and cook for 1-2 minutes on one side, until bubbles begin to appear. Then, flip it and cook for an additional 1-2 minutes on the other side until golden.
  • Once one flatbread is cooked, repeat the process by rolling out another ball of dough and continue until all the dough is used.
Recommendations & Tricks
  • With the indicated measurements, you will obtain 8 pita breads weighing between 80 and 100 grams each. This is perfect for an individual serving.
  • The speed of preparation of this bread is one of its advantages, as it can be ready to eat in a relatively short time, which is ideal for impromptu dinners.
  • If you use fresh or dry yeast, the total preparation time will be approximately 3 and a half hours. You can start after lunch and have them ready for dinner.
  • If you prefer to make them with sourdough, make sure to refresh the sourdough and let it rest at room temperature for about 4-5 hours before using it.
  • The total preparation time with sourdough will extend to about 11-12 hours. Start at 8 in the morning, and it will be ready to bake around 8 in the evening. Perfect for planning ahead.
  • During the primary and secondary fermentation of the sourdough, make sure to have a warm, draft-free place to ensure good fermentation.
  • Note: For a more intense flavor, consider adding a few drops of olive oil to the dough before baking. This will also help maintain moisture during baking.