Pita Bread

Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.
baked
bread
side dish
traditional
vegan
vegetarian

Yield: 8 items

Ingredients
Servings
4
Measurement units

Ingredients

  • 500 g00 strong flour
  • 280 mlwater
  • 15 gfresh yeast
  • 40 mlolive oil
  • 10 gsalt
  • 6 gsugar
Nutritional Information

Per items

Yield: 8 items

Calories
273 kcal
Protein
8.9 g
Fat
5.6 g
Carbohydrates
47.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Note: With the indicated measurements, the breads are about 80 g each

Note: With the indicated measurements, the breads are about 80 g each
  1. If using fresh or dry yeast, we will need approximately 3 and a half hours for fermentation.
  2. 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.
  3. Sift the flour to ensure there are no lumps and to achieve a finer texture.
  4. Put the yeast, warm water, sugar, and oil in a large bowl and mix them well until the yeast is completely dissolved.
  5. Using the mixer, combine the mixture with the K beater on low speed for about 2-3 minutes to blend the initial ingredients.
  6. Gradually add the flour, tablespoon by tablespoon, and continuously mix until a homogeneous dough forms. Continue kneading until it begins to take shape.
  7. Knead the dough for 2-3 minutes at low speed to ensure all ingredients are well integrated.
  8. Use the stand mixer with the K-beater at low speed to continue incorporating the ingredients.
  9. 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.
  10. At this point, add the salt and continue kneading to fully integrate it.
  11. If kneading by hand, continue for about 15 more minutes to achieve an elastic and smooth dough.
  12. 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.
  13. Turn the dough onto the countertop and knead by folding, turning it in the Bertinet style about 5-6 times to develop the gluten.
  14. Let the dough rest for a few minutes to allow it to relax.
  15. Allow the dough to rest for about 3 minutes in a warm, draft-free place.
  16. Knead the dough again, folding and turning it 2-3 times to strengthen the structure.
  17. 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.
  18. 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.
  19. Leave it inside the oven turned off but with the light on to ensure there is some warmth.
  20. 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).
  21. Let the dough rest:
  22. between 1 hour to 1 and a half hours if using fresh or dry yeast.
  23. around 6 hours if using sourdough starter.
  24. After the resting time, carefully remove the dough from the oven.
  25. Using a dough scraper, cut the dough into pieces of about 80-100 grams each, depending on the desired size of the loaves.

Cook the breads

  1. 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.
  2. 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.
  3. 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.
  4. 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 quantities given, the breads weigh about 80–100 g each.
  • It can be ready in a relatively short time: about 3 hours 30 minutes with fresh or dry yeast; about 12 hours with starter (from 8:00 to 20:00).
  • If making them with starter, refresh it and leave it at room temperature first.
  • These breads can be cooked in a frying pan.
Original recipe
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    Pita Bread | The Catalan Table