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Looking for very fluffy, Middle Eastern style pita

luiji192's picture
luiji192

Looking for very fluffy, Middle Eastern style pita

I'm looking for a recipe for extremely fluffy pitas, such as those in the pictures below, for a home oven (with baking steel). An overnight cold ferment for extra flavor would be a bonus but really looking for the texture. Any suggestions / links? 

(to clarify: I don't want a puffed up "pocket" with a hollow inside. these are more for dipping than for stuffing)

Pillow-like pitas that won't leak when stuffed - The Boston Globe 

 

 

idaveindy's picture
idaveindy

(deleted.)

texas_loafer's picture
texas_loafer

recipe and it works well for me. If you want pockets roll the pitas thin. (1/4") If you don't roll them out thicker (3/8"- 1/2"). Its the thickness that determines whether or not the pockets form.

Makes 8 pitas

 

3 cups AP flour

1 1/2 teaspoons salt

1 Tablespoon sugar or honey

2 teaspoons yeast

1 1/4 to 1 1/2 cups water, roughly at room temperature

2 tablespoons olive oil, vegetable oil, butter, or shortening

Knead til smooth and let rise until doubled in an oiled bowl.

Turn out and flour surface liberally.

Divide into 8 equal pieces.

Form a ball (like shaping a boule) and pat down slightly.

Cover and rest for about 15 minutes.

Roll out to preferred thickness

Cook on stone or steel in a 450 deg oven for about 3 minutes and then flip and do another 1-2 minutes on the other side.

idaveindy's picture
idaveindy

Don't tell your Middle Eastern friends this recipe came from Sweden, but they look exactly like the ones in your photo.

http://www.thebreadkitchen.com/recipes/polar-bread/
texas_loafer's picture
texas_loafer

The Swedish recipe may look like the OPs photo, but....in the 15 years that I lived in the Middle East and the tons of hummus I ate, and the thousands of pitas I consumed, I assure you not one had rye flour in it. 😀

idaveindy's picture
idaveindy

Agreed. Whole wheat could be substituted in.