Makes: 6 to 12 pitas, depending on size
Time: At least 2 hours, somewhat unattended
You can buy pita everywhere, although most are disappointingly tough and more “flat” than “bread.” It’s hard to find the real thing: the chewy, slightly puffed rounds that are ubiquitous in the eastern Mediterranean. Both a baking stone and a baking sheet will work, but you can also try dry-baking them in a hot skillet on the stovetop—a fun variation that gives the bread more of a golden crust.
1. Combine the flour, olive oil, yeast, salt, and sugar in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it’s dry, add another tablespoon or 2 of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour 1 tablespoon at a time.)
2. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let it rise until doubled in size, 1 to 2 hours.
3. When the dough is ready, divide it into 6 or more pieces; roll each into a ball. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
4. Roll each ball out to less than ¼-inch thickness, using flour to prevent sticking as necessary. As you work, spread the flat disks out on a floured surface and keep them covered. When all the disks are rolled out, heat the oven to 350°F while you let the disks rest for at least 20 minutes. If you have a baking stone, put it on a low rack in the oven; if not, lightly oil a baking sheet and put it on the center rack. Alternatively, lightly oil and wipe out a heavy skillet or griddle, preferably cast iron.
5. To bake on a stone, use a peel or a large spatula to slide the individual disks—as many as will fit comfortably—directly onto the stone. Or bake 2 disks at a time on the baking sheet. To bake on the stovetop, put the skillet or griddle over medium-high heat; when the pan is very warm, add the dough. For whichever method, bake the pita until lightly browned on one side, then flip and brown on the other side. Total baking time will be between 5 and 10 minutes, generally only 5 or 6, perhaps even a bit less for stovetop baking.
6. As the breads finish baking, transfer them to a wire rack. If you’re going to eat them fairly soon, brush with melted butter. Otherwise cool, then store in wax paper or plastic bags; reheat gently in a 200°F oven before serving.
WHOLE WHEAT PITA Substitute whole wheat flour for half of the all-purpose or bread flour.
GARLIC-ZA’ATAR PITA You can work any number of ingredients into pita dough (see the list on page 394), but this is a favorite combination: Add 1 tablespoon minced garlic to the food processor in Step 1 or knead it into the dough by hand. Before baking, sprinkle the pita rounds with some za’atar (cumin or paprika is also good).