This week, I decided to make pita bread from a recipe in Paul Gayler’s Burgers cookbook. I used to buy it a lot, but haven’t had it in a while, and I had some halloumi and other ingredients that seemed like they would work well in a pita sandwich. I decided to make them with half white and half whole wheat flour to make them a bit healthier.
The dough was very simple — just flour, water, salt and yeast. The recipe made 8-12 pitas — I decided to make 12. After letting the dough rise, dividing it into 12 pieces and letting those pieces proof, I took a rolling pin to them to make the pita rounds. Then I put them on a hot baking sheet into the oven, which was set at the highest setting.
The first batch puffed up a bit, but the second batch was the best — enormous pillows of puffy bread. The third batch was the least puffy — I’m not sure why.
They tasted pretty good — pretty much the same as store-bought wheat pitas. They probably would have tasted better if I did them with all white flour and didn’t roll them quite as thin. They weren’t as soft as I would have liked, and they were a bit dry. I’ll probably make some baked garlic pita chips in a few days with whatever I have left.
And just for laughs, check out this little illustration I did back when I was living in London about how in the UK pita is pitta.