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Equipment
- Coyote Hybrid Multi-Fuel Oven
Ingredients
- 1 1/4 cups 285 ml warm water
- 1 Tbsp 15 g instant yeast
- 1/2 Tbsp 8 g sugar
- 1 extra large egg
- 1/8 cup 30 ml olive oil
- 3/4 cups 165 ml unsweetened plain yogurt
- 4 3/4-5 cups 1070 g All-purpose flour plus more for kneading
- 1/2 tsp baking powder
- 1/2 Tbsp 7 g salt
Instructions
- In the mixing bowl of a stand mixer, combine the warm water, instant yeast and sugar. Stir with a whisk
- until it’s combined. Let it stand until a thick raft forms on top, about 10-15 minutes.
- In a separate bowl, beat the egg, olive oil and yogurt until well combined. Add this to the water/yeast
- mixture.
- Add flour, baking powder, and salt to the mixture and knead on low speed with the dough hook
- attachment for 10 minutes. Stop the mixer and scrape down the sides of the bowl, releasing the dough
- from the sides. Continue mixing it on low speed until the dough completely pulls away from the sides of
- the bowl, about 5 more minutes. The dough should be smooth, soft and slightly sticky.
- Remove the bowl from the mixer and scrape down the sides of the bowl releasing the dough. Cover it
- and let it stand in a warm spot in the kitchen until it doubles in volume, about one hour.
- Turn out the dough on a very lightly floured work surface. Gently deflate the dough by punching it down.
- Scale it into 3 - 4 ounce portions. Round the portions into balls and space them two inches apart on a
- sheet pan lightly dusted with flour. Cover it loosely with a towel or plastic wrap. Let it stand in a warm
- spot for about 15-20 minutes or until the balls are puffy and tender when poked with a finger.
- Roll the balls into 8 to 9-inch ovals. Lightly dust them with flour to prevent the rounds from sticking to
- each other.
- Preheat your grill to high and allow to preheat at least 10 minutes. This can also be cooked in a cast iron
- skillet in a 500-degree oven. Lightly spray raw bread with oil and place them on the preheated grill. Once
- the rounds brown and puff, turn them over, about 45 seconds. Continue cooking them for an additional
- 45 seconds. Stack them on top of each other to prevent the rounds from drying out.
Notes
Experience the delight of homemade pita bread with Ali's Pita Bread recipe. This easy-to-follow guide yields seven perfectly soft and fluffy pita breads, ideal for grilling or baking. With a rich blend of yogurt, olive oil, and a hint of sweetness from sugar, these pita rounds puff up beautifully on the grill, delivering a golden-brown crust with a tender interior. Perfect for sandwiches, dips, or enjoying warm straight off the grill, this recipe brings a taste of Mediterranean comfort to your kitchen.
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