Pita Bread

Soft, homemade pita bread with a light, chewy texture and perfectly puffed centers. The Ankarsrum Assistent makes the dough easy to mix and knead.

12 pita bread

Bread

Tools

Ingredients

250 ml (1 cup) lukewarm water
1 tsp salt
1 tsp sugar
10 g (2 tsp) olive oil
370–400 g (3–3¼ cups) flour (around 11% protein, Tipo 0 or all-purpose flour)
½ tsp instant dry yeast

Follow these steps

Assemble the Assistent with the bowl, dough roller, and dough knife.
Mix the water, salt, sugar, and oil in the Assistent.
In a separate bowl, mix the flour together with the instant yeast.
Pour the flour mixture into the Assistent and mix on low speed for about 5–8 minutes.
The dough is ready when you can make a windowpane test. If it is still sticky, you can leave the dough to rest for 5 minutes, continue to knead a bit more, and, if still needed, you can add a bit more flour.
Take out the dough from the Assistent, turn and fold it, and shape it into a ball. Brush the inside of the bowl with oil and put the dough back in. Brush the dough as well with the oil and cover with the lid.
Leave the dough to rise for around 1–2 hours, until it has doubled in size.
Deflate the dough and knead it gently, then divide it into two equal parts. Divide each part into 6 equal parts and roll each part into a small ball. Dust some flour over them and cover with plastic wrap.
Take a dough ball at a time and put it on a floured working table. Dust some flour on it and shape it into a round circle (around 15 cm (6 inches) in diameter and around 0.5 cm (¼ inch) thick) using a rolling pin. Make sure the pita bread is rolled evenly and has the same thickness; otherwise, it will not puff in the oven.
Put the pita breads on a floured surface and cover with a damp kitchen towel. Leave them to rest for about 20–30 minutes.
In the meantime, while the pita breads are rising, turn on the oven to 230°C (450°F) and insert the Ankarsrum Baking Steel in the middle of the oven. The oven has to be preheated for 30 minutes before you start baking the pita breads.
Gently flour the Ankarsrum birch paddle and put one pita bread on it. Slide it onto the Baking Steel in the oven. Take another pita bread on the birch paddle and slide it onto the Baking Steel.
Let the two pita breads bake until they puff (around 2–4 minutes), then use kitchen tongs to flip them onto the other side. Let them bake for another 1 minute and take them out. Keep the freshly baked pita breads wrapped in a kitchen towel so they remain soft while you bake the rest of the pita breads.

A woman and two children making ice cream together with a pink Ankarsrum Assistent Original at a wooden kitchen table.

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