Growing Chefs! Ontario Perfect Pitas

Perfect Pitas

This popular flatbread is eaten across the eastern Mediterranean. Adapted from Ottolenghi’s Test Kitchen, this recipe is easy and fun to put together, and even more fun to eat!
Serves 4 to 6
1 cup lukewarm water2 teaspoons active dry yeast2 teaspoons sugar2 1/4 cups plus 2 tablespoons flour1/2 cup whole wheat flour1 teaspoon salt1 tablespoon olive oil
Measuring cupsMeasuring spoonsBowls of various sizesStand mixer with dough hookBench scraperBaking sheet with parchment paperRolling pinDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 500°F

Measure out all the ingredients.

Combine the water, sugar, and yeast in a small bowl and set aside for about 5 minutes until the yeast activates and has become foamy and frothy. If it does not begin to bubble, discard and try again. Make sure the water is just slightly warm to the touch.

Get Cooking!

Add both flours and the salt to the bowl of a stand mixer. Mix with the dough hook attachment on low speed for 30 seconds to mix well.

Add the olive oil and yeast mixture, turn the speed to medium-high and knead for 7 minutes. The dough should be smooth and elastic, and a bit sticky.

Generously oil a large bowl with olive oil, and transfer the dough into the bowl and cover with a damp clean dish towel. Allow the dough to rise in a warm place for 1 – 2 hours, or until it has doubled in size.

Lightly flour a work surface and turn the dough out onto it. Using the bench scraper, divide the dough into 6 equal pieces. Roll each piece into a ball, and let rest, covered, for 20 minutes. Meanwhile, place the baking sheet without the parchment paper into the oven to heat.

Cut parchment paper into pieces roughly the size of the baking sheet, and sprinkle lightly with flour. Using the rolling pin, roll each ball of dough into rounds about 12 centimetres in diameter, and place on the parchment paper, spaced well apart.

Take the heated baking sheet out of the oven and carefully place the parchment with the pitas onto it. Put back into the oven for 4 – 5 minutes, until they become golden and puffy.

Place the cooked pitas into a bowl and cover with a damp kitchen towel to keep them warm, and repeat the rolling and baking process with the remaining dough.