Chewy Pita Day Two

Making the chewy pita loaves is relatively straight forward once you've mastered the technique of dividing the dough up into balls, proofing them while the oven preheats, then flattening them, and sliding them off the peel onto the hot baking steel. Here's how:

The dough we put together last night should look like this:

Risen Dough

Preheat the oven, with a baking steel, as high as it goes, which is 565 degrees for me:

Preheat oven to 565 degrees

Flour the surface of the dough:

Floured dough

Scrape its sides off the container, and flip it onto a floured work surface:

Flipped dough

Fold and roll the dough into a log shape:

dough log

Divide it in half:

Two logs

Then divide the first half into three equal pieces:

Three pieces to a half

And fold each piece onto itself to make a ball shape:

three balls

Repeat for the other half, three equal pieces first:

three pieces

Then fold each one onto itself to get three dough balls:

three balls

Put the dough balls in the container and sprinkle them with flour:

Floured balls

Cover the container and proof until the oven is hot enough to bake. Dunk a dough ball in flour:

Floured ball

Flatten it into a disc with your hands first:

Flattened disc

Then stretch it evenly with a rolling pin:

Stretched dough

Flour its face and flip it on the peel:

Ready to bake

Slide it onto the baking steel:

First loaf on baking steel

Watch the loaf puff:

Puffed loaf

Remove the loaf and place it on a cooling rack. Repeat with the second dough ball:

Floured ball

Flatten the dough ball manually first:

flattened

Then stretch it with the rolling pin:

Stretched loaf

Flour its face and flip it onto the peel:

Loaf on peel

Slide it onto the hot baking steel:

Second loaf on steel

Watch the loaf puff up:

Puffed loaf

Remove the loaf placing it on a cooling rack. Repeat the steps above with the remaining four dough balls.

Fresh chewy pita

Enjoy them warm!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.