Pita That Puffs (Perfect Pocket Every Time)

00:00 Intro
01:02 The challenge of pita
01:35 Baking schedule
02:12 Making the dough
04:21 Shaping the balls
05:58 Rolling and Baking
08:24 FAQ

ATK Pita Recipe that inspired me:    • How to Make Chewy, Tender Pita Bread ...   @AmericasTestKitchen
Chicken Pita Sandwich:    • Skinless Boneless Thighs (The Best 15...  
Refika’s Hummus:    • THE BEST HUMMUS Recipe You Will Ever ...   @Refika

Put into a bowl of a stand mixer in this order:
150g cold water (fridge temp, about 37F)
150g cold milk (fridge temp, about 37F)
56g olive oil
360g bread flour (start with 330g in a dry climate)
60g whole wheat flour
2 tsp SAF instant yeast
2 tsp sugar

Mix using a dough hook on med-low speed until no dry flour remains. Stop the mixer and let the dough sit for 10 min. Add 10g of salt (3.75 tsp of Diamond Crystal Kosher Salt or just under 2 tsp of Table Salt). Mix on medium speed until the dough forms a satiny, sticky ball that clears sides of the bowl, about 8 min.

Get out the following equipment: a scale, a lightly oiled small, an oiled half sheet set over a damp paper towel so that it doesn’t slide, a pastry scraper, a piece of parchment paper. Place the dough onto the oiled half sheet and shape into a smooth ball. Cut into 8 pieces of 95g each (use a scale and a small plate for checking the weight). Shape the dough pieces into smooth balls as shown in the video. Line the half sheet with parchment and oil it. Place the dough balls on top seam side down and dab with oil. Cover tightly with plastic and refrigerate for at least 24 hours and up to 4 days.

Set the oven rack to the lowest position. Preheat to 450F (230C) for 30 min.

Coat 1 dough ball generously with flour and place it on a well floured work surface seam side down. Roll out to a diameter of 6 inches (keep it seam side down). It’s important to avoid sticking and ripping the outside of the dough. If you get an occasional big bubble while rolling, it’s ok to pop it with a rolling pin. Brush off all the excess flour.

Place the pita on a parchment paper (seam side down) and slide the parchment onto the stone or directly onto the rack. Bake for 2 min (it will be pale and not puffy). Flip with a spatula (to avoid shoving the pita to the back of the oven, insert the spatula from the right or left of the pita, not from the front). Bake another 2-3 min or until the pita puffs up and the bottom browns slightly.

Remove to a paper towel lined baking sheet, brush with butter, and cover with a paper towel and then a dish towel. Repeat with remaining dough. Let them rest under the towel for 10 min and they are ready to serve.

Leftovers can be cooled and stored in a zip lock bag for 1 day or frozen. To rewarm, wrap in foil stacking no more than 2 pitas and place in 350F (180C) oven until warm.

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