chef john's pita bread

Ingredients

• Servings: 8
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (90 to 100 degrees f/32 to 38 degrees c)
• 1 cup all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 3/4 teaspoons salt
• 1 3/4 cups all-purpose flour, or more as needed
• 1 teaspoon olive oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. mixture will bubble and foam.
• pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. if dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
• knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. turn dough out a floured work surface and form into a ball.
• wipe inside of bowl with 1/4 teaspoon olive oil. turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
• remove dough from bowl and place a floured work surface. lightly pat into a flat shape about 1 inch thick. use a knife to cut dough into 8 pieces.
• form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
• cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
• sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. let dough round rest for 5 minutes. repeat with remaining dough balls.
• brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. flip, cook 2 more minutes, and flip back original side to cook for about 30 more seconds. pita bread will begin to puff up and fill with hot air. stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.