Description
Homemade michael symon pita bread combines Mediterranean flavors with simple ingredients. Crisp edges and pillowy centers make this recipe a delightful addition to any meal you’ll savor.
Ingredients
Scale
- 500–530 g (17–18.5 oz) strong white bread flour or 50% white and 50% whole-wheat flour
- 360 g (12.7 oz) lukewarm water
- 3 tsp dry instant yeast
- 1 tsp salt
- 1 tsp sugar
Instructions
- Yeast Activation: Whisk yeast, sugar, and lukewarm water in a stand mixer bowl. Allow the mixture to bloom for 5-10 minutes until foam forms and a robust yeasty fragrance emerges.
- Dough Formation: Integrate flour and salt into the activated yeast mixture. Employ the dough hook to knead for 6-8 minutes, creating a smooth, slightly tacky dough ball with consistent texture.
- First Rise: Massage olive oil across the dough’s surface. Transfer to a greased ceramic bowl, drape with a kitchen towel, and let rise in a warm, undisturbed location for 20-25 minutes until volume doubles.
- Portioning and Resting: Deflate the dough, divide into 6 equal portions using a bench scraper. Shape into rounds and allow to rest for 15 minutes, enabling gluten relaxation.
- Shaping and Cooking Preparation: Roll each dough portion on a floured surface into 7-8 inch circular discs, maintaining a uniform 1/4 inch thickness. Choose between skillet or oven cooking method.
- Cooking Technique: For skillet method, heat cast-iron or non-stick pan over medium-high heat. Alternatively, use a pizza stone in a 475°F oven. Cook each pita 2-3 minutes per side, observing golden-brown spots and characteristic bubbling.
- Finishing and Serving: Immediately wrap freshly cooked pitas in a slightly damp kitchen towel. Rest for 3-5 minutes to preserve moisture and enhance softness before serving.
Notes
- Yeast Activation Secrets: Precise water temperature between 105-115°F ensures perfect yeast activation, creating a frothy texture and rich aroma.
- Dough Consistency Tip: Slightly tacky dough indicates optimal moisture, preventing dry or tough pita bread.
- Resting Technique: Allowing dough balls to rest for 15 minutes relaxes gluten, making rolling and shaping easier and preventing tough texture.
- Moisture Preservation Hack: Wrapping freshly cooked pitas in a damp towel immediately after cooking keeps them soft, pliable, and prevents rapid drying.
- Prep Time: 40 minutes
- Cook Time: 3 minutes
- Category: Snacks, Lunch, Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 160
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg