It is entirely worth it to make your own pita bread. I know that decent pita bread is readily available at most grocery stores, and achieving the distinctive pita pocket seems like an act of sorcery only seasoned bakers can attain. However, I also know there are few breads in the baking world capable of offering a magical “this is why I bake” payoff within a few hours of deciding to make them.
Pita bread is both easy to make and highly rewarding for bakers of any skill level, as long as you stick to the basics of good bread baking: attention to details, organization, and the courage to try again if it doesn’t go quite right.
Keep in mind pita bread wants your attention. They bake quickly in a hot oven, so you have to keep your eye on them. The tradeoff for this babying is you have a front row seat to watching flat discs of dough puff into something entirely different and wonderful.
Feel free to fully substitute the all-purpose flour for the best whole-wheat flour you can find. It will require a bit more kneading, but the end result is flavorful, nutty and wholesome.
Chris Wilkins has been a professional baker for 12 years. He is a two-time James Beard Award nominee and the founder and co-owner of Root Baking Co. and Pizza Jeans. Submit your baking questions to bakebetterajc@gmail.com.
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