Pita is a bread eaten in many cultures and for good reason. A very simple dough that cooks quickly at high heat. Our technique for cooking the pita can easily be done at home if you don’t have a wood burning oven (if you do we are jealous). This bread is also vegan friendly.

770g all purpose flour

12g dry active yeast

1 tbsp olive oil

1 tsp salt

1 tbsp honey

550g warm water

Mix all the dry ingredients in a bowl including the yeast. Mix the honey and water (roughly 55C is a perfect temperature). If you have a stand mixer this next step can easily be done with the dough hook attachment. Mix all the ingredients together and mix thoroughly until some gluten in the dough develops. We all know that these days gluten can be seen as evil but we personally love it. Once the dough comes together into a uniform mixture transfer to an oiled container with a lid. Let rise for 1-2 hours at room temp or keep in the fridge overnight. Flour your working surface and lay out your dough (don’t worry it should be very loose). Portion the dough into 80g pieces and roll them into balls. Use lots of flour for these steps the dough is very sticky. The pita needs to be cooked very quickly at high heat so set your oven to 450F. The best way to get a good result is to have a hot surface in your oven so put a baking tray upside down on one of the racks. Roll the dough out into a circle (too thin is worse than too thick). Lay the pita dough on your hand and open up the oven and quickly lay the dough flat on the baking sheet. Cook for 4 minutes and remove. We brush it with garlic oil and dust it with a sprinkle of our homemade za’atar. Best served warm with our hummus.