Pita — Bread Pitt Edition

Method

1. Combine water, olive oil, yeast, flour, and salt in a stand mixer.
2. Mix with the dough hook on low for 1 minute, then on medium for about 6 minutes, until smooth and clinging to the hook.
3. Transfer to a lightly oiled bowl, cover, and ferment about 1½ hours, until doubled.
4. Place a baking stone about two-thirds of the way up the oven. Preheat to 500°F and continue heating the stone 30–45 minutes after the oven reaches temperature.
5. Divide into 60 g pieces and shape into tight balls.
6. Roll each into a roughly 7-inch circle about ¼ inch thick, dusting lightly with flour as needed.
7. Bake on the hot stone for about 1 minute, until fully puffed. Remove promptly.
8. Repeat. If needed, briefly use the broiler between batches to restore heat, then turn it off before loading the next batch. The pitas bake successfully without using the broiler.

Notes

• A baking stone is preferred; preheated cast iron may be used instead.
• Work quickly when loading to avoid losing oven heat.

The final frame

What success looks like

• Fully puffed pocket
• Light golden spots with slight charring
• Soft, flexible texture
• Hollow center suitable for stuffing