BreadBeginner
Pita
Round flatbread that puffs into a pocket in a hot oven.
A round flatbread baked across the Middle East and Eastern Mediterranean for a very long time. The pocket forms when thin dough hits a very hot oven or surface: water in the dough turns to steam and puffs the top and bottom apart. Not every regional pita has a pocket, but for the pocket kind, high heat and even thickness matter most.
By Henry Hunter · Updated
Henry's notes from the bench
- Roll it evenly with no thin spots. A thin spot lets the steam escape, and you'll get a flatbread instead of a pocket.
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