Uploaded December 2020 | Updated September 2026, 3 weeks ago
A complete guide to making tasty and delightful pita bread! This is a perfect recipe to try for beginners, or anyone who likes pita bread.
I've also got a lot of tips on how to get pitas that fully puff and separate beautifully into 2 even layers. Enjoy!
feat. @SeraphineLisheChannel
RECIPE
POOLISH
100 gr bread flour
100 gr fruit yeast water (or 100 gr water + 1/4th tsp instant yeast)
1. Combine all ingredients in a medium-small mixing bowl, until all the flour is properly hydrated.
2. Cover and leave for 12 - 18 hours.
FINAL DOUGH
200 gr poolish
60 gr water
5 gr salt
5 gr sugar
16 gr olive oil
150 gr bread flour
1. In a mixing bowl, add the poolish, water, olive oil, sugar, and salt. Stir to dissolve poolish.
2. Add the bread flour, and mix until it forms a shaggy mass.
3. Turn dough out onto a work surface and knead it for 4 - 5 minutes, until it has developed some gluten.
4. Cover the dough to prevent it drying and let it rest for 30 minutes.
5. Continue kneading the dough for another 9 - 10 minute until it passes the windowpane test: if the dough is capable of being stretched out thin enough to see light through it, then it has passed.
6. Prepare a bowl by lining it with olive oil.
7. Round the dough into a boule and then place into the lined bowl.
8. Leave to rise until the dough doubles in size, about 4 - 5 hours at 25°C. If desired, you can also cold ferment or retard the dough by placing it into the fridge for up to 18 hours.
9. Turn the dough out onto a lightly floured surface.
10. Fold it into a rectangle, patting out any large bubbles along the way.
11. Using a scraper, divide it into 5 equal pieces. On a scale, each should weigh about 85-87 grams.
12. Make each piece into a round ball, by tucking the edges under and sealing. You can round further with your palms to make them more circular.
13. Cover the rounded dough pieces, and leave them to rest for 30 minutes.
14. Roll out all the dough portions with a rolling pin to under 0.5 cm thickness, or to your preferred one. Take care not to rip or tear the surface.
15. Cover with a cloth, and let the rolled out disks rest on a floured surface for 25 minutes.
16. Prepare a pan by preheating it to a searing hot temperature, you should be able to feel the heat with your hand above the pan. Do be careful not to burn yourself!
17. Turn the heat down just before putting the pitas in. Put them in top side down.
18. Flip the pita a few times to prevent burning.
19. After a few flips, the pita will puff and it is done at that point. You can cook for longer for more browning on the sides.
20. Enjoy the pitas!
#pitabread #bakingwithfruityeastwater #naturalyeast
Follow us
Novita:
Facebook: facebook.com/NovitaListyani
Instagram: instagram.com/novitalistyani
Twitter: twitter.com/novitalistyani
Seraphine:
Instagram: instagram.com/seraphinelishe
Youtube: youtube.com/channel/UC2pgiYfWHLnHoMkYoFqRetA
A complete guide to making tasty and delightful pita bread! This is a perfect recipe to try for beginners, or anyone who likes pita bread.
I've also got a lot of tips on how to get pitas that fully puff and separate beautifully into 2 even layers. Enjoy!
feat. @SeraphineLisheChannel
RECIPE
POOLISH
100 gr bread flour
100 gr fruit yeast water (or 100 gr water + 1/4th tsp instant yeast)
1. Combine all ingredients in a medium-small mixing bowl, until all the flour is properly hydrated.
2. Cover and leave for 12 - 18 hours.
FINAL DOUGH
200 gr poolish
60 gr water
5 gr salt
5 gr sugar
16 gr olive oil
150 gr bread flour
1. In a mixing bowl, add the poolish, water, olive oil, sugar, and salt. Stir to dissolve poolish.
2. Add the bread flour, and mix until it forms a shaggy mass.
3. Turn dough out onto a work surface and knead it for 4 - 5 minutes, until it has developed some gluten.
4. Cover the dough to prevent it drying and let it rest for 30 minutes.
5. Continue kneading the dough for another 9 - 10 minute until it passes the windowpane test: if the dough is capable of being stretched out thin enough to see light through it, then it has passed.
6. Prepare a bowl by lining it with olive oil.
7. Round the dough into a boule and then place into the lined bowl.
8. Leave to rise until the dough doubles in size, about 4 - 5 hours at 25°C. If desired, you can also cold ferment or retard the dough by placing it into the fridge for up to 18 hours.
9. Turn the dough out onto a lightly floured surface.
10. Fold it into a rectangle, patting out any large bubbles along the way.
11. Using a scraper, divide it into 5 equal pieces. On a scale, each should weigh about 85-87 grams.
12. Make each piece into a round ball, by tucking the edges under and sealing. You can round further with your palms to make them more circular.
13. Cover the rounded dough pieces, and leave them to rest for 30 minutes.
14. Roll out all the dough portions with a rolling pin to under 0.5 cm thickness, or to your preferred one. Take care not to rip or tear the surface.
15. Cover with a cloth, and let the rolled out disks rest on a floured surface for 25 minutes.
16. Prepare a pan by preheating it to a searing hot temperature, you should be able to feel the heat with your hand above the pan. Do be careful not to burn yourself!
17. Turn the heat down just before putting the pitas in. Put them in top side down.
18. Flip the pita a few times to prevent burning.
19. After a few flips, the pita will puff and it is done at that point. You can cook for longer for more browning on the sides.
20. Enjoy the pitas!
#pitabread #bakingwithfruityeastwater #naturalyeast
Follow us
Novita:
Facebook: facebook.com/NovitaListyani
Instagram: instagram.com/novitalistyani
Twitter: twitter.com/novitalistyani
Seraphine:
Instagram: instagram.com/seraphinelishe
Youtube: youtube.com/channel/UC2pgiYfWHLnHoMkYoFqRetA
