Perfectly Puffed Pita: 5 Tips
Pita bread is a flatbread of Middle Eastern origin. This bread is simple to prepare and full of healthy grains. At times, however, achieving the signature hollow core or “puff” can prove tricky.
Puff Secret: Steam and Heat
The key to a perfectly puffed pita loaf is the combination of steam and heat. The steam will become trapped inside the pita and, toward the end of baking, begin to inflate as a result of the heat. If the dough is too dry or the oven is not hot enough, the pita will not puff.
Use Wet Dough
Be sure that the pita dough is wet enough to generate the steam that will inflate the loaf when placed in a hot oven.
Roll a Thin Pita
When rolling out the wet dough, be sure that the resulting pita is very thin. This will make the bread more conducive to puffing.
Do Not Slash
Experienced bread bakers know that a standard loaf of western bread, such as an artisan baguette, is slashed across the top with a serrated knife just before entering the oven. Pita should not be slashed because then there would nothing to trap steam in within the loaf.
Use a Very Hot Oven
Be sure that the oven is hot enough. A standard temperature for baking pita bread is 500 degrees Fahrenheit. An oven lacking the proper heat will not allow the steam grow and hollow the pita.
Resources & References
- Ethical Pizza
On vegan baking, breads and pizza.
- Artisan Bread in Five Minutes a Day
The revolution continues. Join authors Zoe Francois and Jeff Hertzberg for tips, techniques, recipes, questions and answers from their best selling no-knead bread baking cookbooks.
- Kitchen Courage
A blog about eating right and living well.
Watch a Pita Puff to Perfection
All writing copyright of Beth Morey, 2010. Reproduction/reprinting is prohibited, although linking to this hub as an information source is permitted.