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Milk Street: The New Home Cooking

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Chewy, perfectly puffed pita bread is easier than you think

Pita Bread

4 hours 40 minutes active

This pita bread, made with whole-wheat flour and whole-milk yogurt, is full-flavored and has a pleasant chew. To ensure the breads puff nicely and form pockets, they're baked two at a time on a heated baking steel or stone. We preferred a stand mixer for making the dough, but a food processor did the job, too. To make the dough in a processor, combine the flours, yeast and sugar in the workbowl and pulse until combined. Add the water, yogurt and 2 tablespoons of the oil and process until a smooth, slightly sticky ball forms, about 1 minute. Add additional water, 1½ teaspoons at a time (up to 2 tablespoons total), if the dough feels too dry. Let the dough rest in the processor for 5 minutes, then add the salt and process until smooth and pliable, about 1 minute. Knead by hand on a lightly floured counter for 1 minute, then transfer to an oiled medium bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until not quite doubled in bulk. Continue with the recipe from the third step to shape and bake. Store leftover pita in a zip-close bag for up to a day; to wrap the pitas in foil and heat for 4 minutes at 300°F.

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