Pita Bread

This pita formula is built for a strong puff, tender interior, and a pocket that actually opens. It follows the same overall direction as the ChainBaker-style dough, but uses 25% whole wheat instead of half for a slightly lighter result. Use the KitchenRatio Calculator to scale any batch.

StyleSoft pocket pita with a mild whole-wheat blend and balanced chew.

YieldAbout 8 pitas at roughly 104g each before baking.

Best ForHot steels or stones, wraps, sandwiches, and reliable pocket formation.

Baker's %

• Bread flour - 75%
• Whole wheat flour - 25%
• Water - 64%
• Salt - 2%
• Olive oil - 2%
• Instant dry yeast - 1%

Ingredients (Example Batch)

• Bread flour - 375g (75%)
• Whole wheat flour - 125g (25%)
• Water - 320g (64%)
• Salt - 10g (2%)
• Olive oil - 10g (2%)
• Instant dry yeast - 5g (1%)

Need a scale? KitchenAid Digital Scale.

INFO

This batch usually makes 8 pitas at about 104g dough each before baking.

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Procedure

1. Mixing

• Combine flour, yeast, and most of the water.
• Mix until no dry flour remains, then rest 10 minutes.
• Add salt, olive oil, and remaining water.
• Knead until smooth and moderately developed, about 6-8 minutes.

2. Bulk Fermentation

• Cover and ferment at room temperature until expanded by about 75%, usually 60-90 minutes.

3. Divide And Pre-Shape

• Divide into 8 equal pieces.
• Shape into tight balls.
• Cover and rest 20 minutes so the dough relaxes before rolling.

4. Roll

• Lightly flour the bench.
• Roll each ball into a round about 6-7 inches wide and roughly 1/4 inch thick.
• Keep rounds covered while you work so the surface does not dry out.

5. Final Rest

• Let the rolled rounds rest 10-15 minutes before baking.
• This helps the dough relax and improves pocket formation.

6. Bake

• Preheat a baking steel, stone, or inverted sheet pan for 45 minutes at 500-550F.
• Bake pitas one or two at a time until fully puffed and lightly colored, usually 2-3 minutes.
• Do not overbake or they will dry out.

7. Steam And Hold

• Transfer baked pitas to a towel-lined bowl or covered container.
• Keep them covered as they cool so they stay soft and flexible.

What to Adjust First

• No pocket: hotter baking surface, slightly thicker roll, or a little more final rest.
• Too stiff: give the dough a longer rest before rolling or raise hydration 1-2%.
• Too sticky to handle: flour the bench lightly or back hydration down toward 62%.

Related Guides

• Hydration
• Yield Planner
• KitchenRatio Calculator

Get the Gear

• Baking Gear & Ingredients

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