Eastern Mediterranean
Pita
The pocket is steam. A hot floor and a moderately strong dough do the rest.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 61.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 61.5% (water + milk/eggs/etc).
Rest
10 min
Bulk / rise
1h 5m
Proof
15 min
Bake
8 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Oil | % | |
| Sugar | % | |
| Dough total | 838 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
6–8 minutes to a smooth, soft dough.
Rest
10 minutes midway if the dough fights you. For this batch: about 10 min.
Rise / bulk
60–90 minutes until doubled. For this batch: about 1h 5m.
Proof
Rolled rounds rest 15–20 minutes under a cloth so they puff instead of shrink. For this batch: about 15 min.
Bake
Stone or steel at 500–550°F, 2–3 minutes. They should balloon. Wrap in a towel to stay soft. For this batch: about 8 min.
Whole-grain pita wants a touch more water and a slightly longer rest after rolling.
Method
- Mix and knead a soft dough. Rise until doubled.
- Divide 70–80 g. Rest 15 minutes. Roll 6-inch rounds, not too thin.
- Rest again. Bake on a ripping-hot stone until they puff.
- Stack in a towel. The steam keeps the pocket flexible.
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