There is something deeply satisfying about watching pita bread puff up in the oven. One moment it is a flat disc of dough, and the next it balloons into a perfect pocket, steam trapped inside, golden and fragrant. The first time you see it happen in your own kitchen, you feel like a magician.

I started making pita at home during a particularly long stretch when my local bakery closed for renovations. After two weeks of buying sad, stale pita from the supermarket, I decided to try making my own. I have not bought commercial pita since.

The recipe is simple, the technique is forgiving, and the results are incomparably better than anything you can buy in a plastic bag.

The Recipe

Ingredients (makes 8 pitas):

• 500g strong bread flour (or plain flour, bread flour gives a slightly better texture)
• 7g dried yeast (one sachet)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 300ml warm water (about 37 degrees, warm to the touch but not hot)

Method:

Combine the flour, yeast, salt, and sugar in a large bowl. Add the olive oil and most of the water. Mix with a wooden spoon until a shaggy dough forms, adding the remaining water as needed. The dough should be soft and slightly tacky but not sticky.

Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. It should bounce back when you poke it with your finger.

Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and leave to rise in a warm place for about 1 hour, until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, cover them with a tea towel, and let them rest for 15 minutes. This rest makes them easier to roll out.

The Rolling

Roll each ball into a circle about 15cm in diameter and about 5mm thick. Try to keep the thickness even across the entire disc. Uneven thickness means uneven puffing, and you will get pitas that inflate on one side but not the other.

Dust your work surface lightly with flour to prevent sticking, but do not use too much flour on the dough itself. A very lightly tacky surface actually helps the pita puff.

The Baking

This is where the magic happens. Preheat your oven to its highest setting, usually around 250 degrees Celsius. Place a baking tray or pizza stone in the oven while it heats. You want the tray screaming hot.

Carefully place 2 or 3 pita rounds onto the hot tray. Do not touch them for 3 to 4 minutes. Resist the urge to open the oven and peek. The intense heat hitting the bottom of the pita creates steam inside the dough, which inflates the pocket.

After 3 to 4 minutes, the pitas should be puffed up and just starting to colour on top. They should be pale with light brown spots, not deeply golden. Overbaking makes them crispy like crackers rather than soft and pliable.

Remove from the oven and immediately wrap in a clean tea towel. This traps the steam and keeps the pitas soft as they cool. Repeat with the remaining dough.

Troubleshooting

Pitas not puffing: The most common reasons are the oven not being hot enough, the dough being rolled too thin or too thick, or holes in the dough from over-enthusiastic rolling. Make sure your oven is at maximum temperature and handle the dough gently.

Pitas too crispy: They were in the oven too long. Three to four minutes is usually enough. Pull them when they have puffed but before they brown heavily.

Pitas sticking to the tray: Dust the tray lightly with flour or semolina before placing the pitas on it.

Variations

Wholemeal pita: Replace half the bread flour with wholemeal flour. The pita will be denser and more rustic, and may not puff as dramatically.

Herb pita: Knead dried oregano, za’atar, or sesame seeds into the dough before the first rise.

Grilled pita: Instead of baking, cook the rolled-out pitas on a very hot grill or cast-iron pan for about 1 to 2 minutes per side. They will puff on the grill too. Brush with olive oil and sprinkle with sea salt after cooking.

Serving

Warm pita straight from the oven with a selection of dips is one of life’s great pleasures. Tear it into pieces and drag it through tzatziki, hummus, and taramasalata. Use it to scoop up grilled meats and salads. Cut it open and stuff it with souvlaki, salad, and sauce.

Fresh pita keeps well for a day or two in a sealed bag. You can reheat it briefly in a hot oven or on a dry pan. It also freezes beautifully. Stack them with pieces of baking paper between each one, wrap in foil, and freeze. Reheat from frozen in a hot oven for a few minutes.

Once you have tasted homemade pita, the supermarket versions will seem like cardboard. And the whole process, from mixing to eating, takes less than two hours.

Kali orexi.