So last night I set off on my first Pita adventure using the TFL recipe. 

I like weight/percentages, so I weighed out the measured ingredients to develop a formula by weight. This is my conversion technique pretty much for all baking now.

The original recipe was much too sticky for me as well (worked out to ~68% total  hydration for me); had to add 50g more flour to get a manageable dough, and even then it was a tad bit wet. Overall hydration of 59-61% seems to be in the right ballpark for pita. 

The below recipe is ~60% overall hydration:

Makes 8 balls @ 105g each

• 346g AP flour


• 148g whole wheat flour


• 297g water


• 28g olive oil


• 22g honey


• 11g salt


• 7.1g instant yeast 

What I learned: 

• Hot oven is a must, 500F worked best for me, baking stone on center rack


• 2 to 2.5 minutes was perfect for me; I would go ~2 minutes, and flip for 30 seconds. 


• The rolled-out pitas that I left to rise covered for 30 minutes gave the most even puff. It also could've been the 450F oven, though...at 20 minutes and 450F, only a few of them puffed up completely.


• Next time, I will try the skillet/stove-top technique for better browning. Also much easier to place & turn than a 500F oven + baking stone! 

I'd post some photos of the tasty outcomes...but they're in my stomach right now.