Thick Pita Bread

Updated at: Thu, 17 Aug 2023 03:15:34 GMT

Step 1

For the best results, we recommend weighing the flour and water. We prefer King Arthur bread flour for this recipe. If using another bread flour, reduce the amount of water in the dough by 2 tablespoons (1 ounce). If you don't have a baking stone, bake the pitas on an overturned and preheated rimmed baking sheet. The pitas are best eaten within 24 hours of baking. Reheat leftover pitas by wrapping them in aluminum foil, placing them in a cold oven, setting the temperature to 300 degrees, and baking for 15 to 20 minutes.

Step 2

1 INSTRUCTIONS

Step 3

Whisk flour and yeast together in bowl of stand mixer. Add ice water, oil, and honey on top of flour mixture. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let dough stand for 10 minutes.

Step 4

2 Add salt to dough and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Divide dough into 4 equal pieces (about 6¾ ounces each). Shape dough pieces into tight, smooth balls and transfer, seam side down, to rimmed baking sheet coated with oil spray. Spray tops of balls lightly with oil spray, then cover tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours.

Step 5

3 One hour before baking pitas, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 425 degrees.

Step 6

4 Remove dough from refrigerator. Coat 1 dough ball generously on both sides with flour and place on well-floured counter, seam side down. Use heel of your hand to press dough ball into 5-inch circle. Using rolling pin, gently roll into 7-inch circle, adding flour as necessary to prevent sticking. Repeat with second dough ball. Brush both sides of each dough round with pastry brush to remove any excess flour. Transfer dough rounds to unfloured peel, making sure side that was facing up when you began rolling is faceup again.

Step 7

5 Slide both dough rounds carefully onto stone and bake for 2 minutes. Using peel, slide pitas off stone, and using your hands or spatula, gently invert. (Pitas will not be fully puffed.) Return pitas to stone and bake until puffed and lightly browned in center of second side, 2 to 3 minutes more. (If pitas do not puff after 3 minutes, remove immediately to prevent overcooking.) Transfer pitas to wire rack to cool, covering loosely with clean dish towel. Repeat shaping and baking with remaining 2 pitas. Let pitas cool for 10 minutes before serving.

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