Soft, fluffy, pocketed flatbreads that are surprisingly easy to make at home. The secret to the pocket is high heat, which causes the steam inside the dough to expand rapidly.
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6 items
Mix the dough: Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil.
the dough by hand or mixer for 10 minutes until smooth and elastic. It should be tacky but not sticky.
First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
Divide the dough and rest: Punch down the dough and divide into 8 pieces. Form into balls, cover with a damp cloth, and let rest for 20 minutes.
Meanwhile, place a baking stone or heavy baking sheet in the oven and preheat to 250°C (480°F) or your oven's max.
Roll the dough and bake: Roll one ball into a circle about 6 inches wide and 1/4 inch thick. (Do not roll too thin or it won't puff).
Quickly transfer the round onto the hot baking stone. Bake for 3-5 minutes until it puffs up like a balloon and is pale golden.
Remove the pitas and immediately wrap in a clean kitchen towel to keep soft. Repeat with remaining balls.
Serve the pitas warm.
