Cast-Iron Pita
Half batch: 6 soft pitas sized for a 9-inch cast-iron skillet, about 6-6.5 inches across. Weigh the flour if possible; the cup measurement is approximate.
Ingredients
- 250 g bread flour
- 3.5 g instant yeast
- 6 g sugar
- 4.5 g fine table salt
- 163 g water
- 13.5 g extra-virgin olive oil
- - olive oil
- - flour
- 1 tbsp melted butter
- 0.5 clove garlic
- 1.5 tsp parsley
- - salt
Equipment
- bowl
- cast-iron skillet
Instructions
Mix
Combine the 250 g bread flour (about 2 cups, spooned and leveled) or all-purpose flour, 3.5 g instant yeast (1 1/8 tsp), 6 g sugar (1 1/2 tsp), and 4.5 g fine table salt (3/4 tsp) in a bowl .
Add the 163 g water (2/3 cup + 1 tsp), warm, approximately 100-105°F / 38-41°C, and 13.5 g extra-virgin olive oil (1 tbsp). Stir until a rough dough forms and no dry flour remains.
Cover and rest for 10 minutes .
Knead
Knead by hand for 8-10 minutes , until smooth and elastic. The dough should feel soft and slightly tacky. If it sticks badly, give it another 5-minute rest before adding flour. Add extra flour only a teaspoon at a time as needed.
Let Rise
Lightly oil the bowl with a little extra olive oil , place the dough inside, and cover. Let rise until roughly doubled, usually 60-90 minutes . In a warm kitchen, start checking after 45 minutes.
Divide and Rest
Gently press out the large air bubbles. Divide into 6 equal pieces, approximately 73 g each. Shape into smooth balls with the seams tucked underneath. Cover and rest for 20 minutes .
Roll
Lightly flour your work surface with a little extra flour and roll each ball into a round 6-6.5 inches across, small enough to sit entirely on the skillet's flat base, and 1/8 inch / 3-4 mm thick, with even thickness throughout. If a round keeps shrinking, cover it and let it relax for another 5 minutes.
Rest the rolled rounds for 10-15 minutes , covered. Work in batches of two or three, keeping the remaining dough covered.
Cook
Preheat a dry, well-seasoned 9-inch cast-iron skillet over medium heat for 7-10 minutes . Increase toward medium-high if needed. Aim for approximately 450 °F / 230 °C at the cooking surface, the temperature King Arthur recommends for stovetop pita in a small cast-iron skillet. No added oil is needed in the pan.
Brush excess flour off a round, then lay it flat in the skillet. Cook for 20-30 seconds , until small bubbles appear. Flip and cook for 60-90 seconds , until larger bubbles and brown spots develop. Flip again and cook for 30-90 seconds , until puffed and cooked through. These timings follow The Kitchn's stovetop method. Look for scattered brown spots and no raw patches, and let the pita inflate without pressing it flat.
Keep Soft and Serve
Immediately tuck each finished pita into a clean folded kitchen towel. Stack and cover them as you cook the rest; this helps keep the bread pliable. Let the finished stack rest for 5 minutes .
For garlic pita, mix 1 tbsp melted butter or olive oil, 0.5 clove garlic , finely grated, 1.5 tsp parsley , chopped, and a small pinch of salt , and lightly brush over the warm bread just before serving.
Related recipes
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---
title: Cast-Iron Pita
description: "Half batch: 6 soft pitas sized for a 9-inch cast-iron skillet, about 6-6.5 inches across. Weigh the flour if possible; the cup measurement is approximate."
servings: 6
total time: 2-2.5 hours
tags: [bread, pita, flatbread, cast-iron]
difficulty: medium
---
== Mix ==
Combine the @bread flour{250%g} (about 2 cups, spooned and leveled) or all-purpose flour, @instant yeast{3.5%g} (1 1/8 tsp), @sugar{6%g} (1 1/2 tsp), and @fine table salt{4.5%g} (3/4 tsp) in a #bowl{}.
Add the @water{163%g} (2/3 cup + 1 tsp), warm, approximately 100-105°F / 38-41°C, and @extra-virgin olive oil{13.5%g} (1 tbsp). Stir until a rough dough forms and no dry flour remains.
Cover and rest for ~{10%minutes}.
> If using active dry yeast: use the same quantity, but first mix it with the warm water and sugar. Wait ~{5-10%minutes} until foamy, then add the remaining ingredients.
== Knead ==
Knead by hand for ~{8-10%minutes}, until smooth and elastic. The dough should feel soft and slightly tacky. If it sticks badly, give it another 5-minute rest before adding flour. Add extra flour only a teaspoon at a time as needed.
== Let Rise ==
Lightly oil the bowl with a little extra @olive oil{}, place the dough inside, and cover. Let rise until roughly doubled, usually ~{60-90%minutes}. In a warm kitchen, start checking after 45 minutes.
== Divide and Rest ==
Gently press out the large air bubbles. Divide into 6 equal pieces, approximately 73 g each. Shape into smooth balls with the seams tucked underneath. Cover and rest for ~{20%minutes}.
== Roll ==
Lightly flour your work surface with a little extra @flour{} and roll each ball into a round 6-6.5 inches across, small enough to sit entirely on the skillet's flat base, and 1/8 inch / 3-4 mm thick, with even thickness throughout. If a round keeps shrinking, cover it and let it relax for another 5 minutes.
Rest the rolled rounds for ~{10-15%minutes}, covered. Work in batches of two or three, keeping the remaining dough covered.
== Cook ==
Preheat a dry, well-seasoned 9-inch #cast-iron skillet{} over medium heat for ~{7-10%minutes}. Increase toward medium-high if needed. Aim for approximately 450°F / 230°C at the cooking surface, the temperature King Arthur recommends for stovetop pita in a small cast-iron skillet. No added oil is needed in the pan.
Brush excess flour off a round, then lay it flat in the skillet. Cook for ~{20-30%seconds}, until small bubbles appear. Flip and cook for ~{60-90%seconds}, until larger bubbles and brown spots develop. Flip again and cook for ~{30-90%seconds}, until puffed and cooked through. These timings follow The Kitchn's stovetop method. Look for scattered brown spots and no raw patches, and let the pita inflate without pressing it flat.
> Scorching before it puffs? Lower the heat. Staying pale with little bubbling? Increase the heat and let the pan recover. Only partially puffed? Finish cooking it normally; it will still work well for wrapping or dipping.
== Keep Soft and Serve ==
Immediately tuck each finished pita into a clean folded kitchen towel. Stack and cover them as you cook the rest; this helps keep the bread pliable. Let the finished stack rest for ~{5%minutes}.
For garlic pita, mix @melted butter{1%tbsp} or olive oil, @garlic{1/2%clove}, finely grated, @parsley{1.5%tsp}, chopped, and a small pinch of @salt{}, and lightly brush over the warm bread just before serving.