KHOBZ
LEBANON | SYRIA | JORDAN | PALESTINE
Pita bread is often described as pocket bread in the West because the dough puffs and separates into two layers as it bakes. It is the most common bread throughout the Levant and as far as Egypt, where it is made thicker and smaller and in two versions, one with white flour and the other with whole wheat. Also, the dough for Egyptian pita is a lot softer and the loaves are put to rest on a coarse flour called radda (probably wheat germ), which also prevents sticking. Egyptian pita is called aysh—which means “life,” signaling the importance of bread in Egypt—and the whole wheat version is called aysh baladi, which means “local bread.” The Lebanese, Syrian, and Jordanian pita is thinner and larger, and mostly made with white flour. These days, bakeries also make medium-size pita and tiny ones to be filled with a variety of savory fillings and served as canapés.
Making pita at home is fairly easy and definitely worth trying, even if the result will not be as perfect as that made professionally. Homemade pita is closer to Egyptian pita than Lebanese/Syrian/Jordanian because it comes out thicker. If you decide to make the pita with whole wheat, be sure to increase the hydration of the dough by using 2 cups (500 ml) water instead of the amount indicated below; and once you have mixed the dough, let it rest for 30 minutes instead of 15 minutes before kneading again.
MAKES 10 INDIVIDUAL LOAVES
Just over 4 cups (500 g) unbleached all-purpose flour, plus more for kneading and shaping
1 heaping teaspoon instant (fast-acting) yeast
2 teaspoons fine sea salt
¼ cup (60 ml) extra-virgin olive oil
1. Mix the flour, yeast, and salt in a large bowl and make a well in the center. Add the oil to the well and, with the tips of your fingers, rub the oil into the flour. Gradually add 1⅓ cups (325 ml) warm water, bringing in the flour as you go along. Knead until you have a rough, rather sticky ball of dough.
2. Transfer the dough to a lightly floured work surface. Sprinkle a little flour on the dough and knead for 3 minutes. Roll the dough into a ball, invert the bowl over the dough, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic and rather soft. Shape the dough into a ball and place in an oiled bowl, turning it to coat all over with oil. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, until nearly doubled in size.
3. Transfer the dough to your work surface. Divide into 10 equal portions, each weighing just under 3 ounces (80 g). Roll each portion of dough into a ball. Cover with a very damp kitchen towel and let rest for 45 minutes.
4. Roll each ball of dough into rounds 6 to 7 inches (15 to 17.5 cm) in diameter, flouring your work surface and the dough every now and then to prevent the dough from sticking. Make the rounds as even as possible. This will help the breads puff out evenly in the oven. A good way to achieve a perfect round is to give the disk a quarter turn between each rolling out. Cover the rounds of dough with a floured couche (baker’s linen), or use clean kitchen towels sprinkled with flour. Let rest for 15 to 20 minutes.
5. Preheat the oven to 500°F (260°C), or to its highest setting. For a perfect result, set your baking sheet in the oven to heat up.
6. Use a floured peel to slide the breads onto the baking sheet (or simply lay the rounds of dough on the sheet) and bake for 6 to 8 minutes, or until well puffed and very lightly golden. The baking time will vary depending on how hot your oven is. I suggest you start checking the breads after 5 minutes. You will probably have to bake them in separate batches unless you have a very large oven.
7. Homemade pita is best served immediately or while still warm. Alternatively, you can let it cool on a wire rack and freeze it for later use. When you are ready to serve the bread, simply thaw it in the bag and reheat.