Homemade Crispy Pita Bread

Big Boy likes curry and, aside from rice or bread, sometimes enjoys pairing it with naan bread. However, store-bought flatbreads often contain many additives and can be quite greasy. I later discovered that making homemade Middle Eastern Pita bread is actually very simple and pairs perfectly with curry.

Pita bread is very popular in the Mediterranean region, Middle Eastern countries, and even North Africa. It is commonly believed that Pita bread originated in the Middle East. At that time, barley and wheat were the primary staple foods, and people would use these grains to make various staple foods, including Pita bread.

In some places, the dough is baked on stone surfaces or in traditional clay ovens, which imparts a unique flavor to the bread.

Pita bread isn't complicated to make; the key lies in the fermentation time and oven temperature. The principle is to use high heat to rapidly increase the internal pressure of the dough, causing it to puff up and form a pocket. I generally recommend baking at 260°C for the best results. However, not all ovens can reach this temperature. If your oven is one of those, simply set it to its highest temperature. This Pita bread has a crispy exterior and a hollow interior, making it perfect for stuffing with various fillings. For example, I've demonstrated a recipe for "Malaysian Styled Satay Chicken with Pita Bread"—just click the link to check it out!

Ingredients

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Plain Flour (Sifted)	330g
Wholewheat Flour (Sifted)	40g
Water	240ml
sugar	1 tsp
Salt	1 tsp
Olive Oil	25 ml
Instant yeast	2 tsp

Steps

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1. Mix the whole wheat flour, yeast, and water into the all-purpose flour in sequence, and combine thoroughly.

2. Then add the sugar, salt, and olive oil, and mix with your hands until it forms a dough.

3. Place the dough in a large bowl coated with oil, cover with a damp cloth, and let it rise for an hour until it doubles in size.

4. After the dough has rested for an hour, divide it into 8 small portions. On a floured surface, shape each portion into a ball and place them on parchment paper. Let them rest and rise for 15 minutes.

5. Preheat the oven to 260°C. On a floured surface, roll each dough ball into about 3mm thickness. Place them back on parchment paper for the final proofing, approximately 15 minutes.

6. Bake 2-3 pieces at a time in the oven for 5 minutes, then flip them and bake for an additional 3-4 minutes. (Avoid baking too many at once, as uneven heat may prevent the dough from rising properly.)

7. Pita bread done!