Pita #1

Ten 8" or six 10.5".

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add flour and yeast to a large bowl. Whisk to thoroughly combine. (NOTE) Reduce yeast by a factor of 5 if overnight proofing.

Step 2

Add water, honey, oil, and salt to bowl. Knead on speed 2 with dough hook until a tacky dough forms, about 5 minutes. (NOTE) Use room temp water if overnight proofing.

Step 3

Cover bowl and rest dough for 1 hour, or overnight in the refrigerator.

Step 4

If proofed overnight, remove from refrigerator 1 hour prior to rolling.

Step 5

Preheat home oven to 500F or pizza oven to 750F.

Step 6

Divide into ~100 g (eight 5") or ~150 g (five 7") portions and ball, then cover and rest for 10 minutes.

Step 7

Roll out to 6 mm thick (pocket-style) or 4 mm thick (flatbread-style).

Step 8

Cook until the pita fully inflates, the top turns opaque, and aroma ceases to be raw dough, about 60–120 seconds. Optionally, flip to other side for 30–60 seconds for additional spots.

Step 9

(OPTIONAL) [pan cook instructions go here]

Step 10

Rest covered with towel to allow steam to soften.