Oh, am I so happy to finally have a great pita recipe. You see, pitas themselves aren’t hard to make. Most recipes very closely, or even exactly, resemble a standard pizza dough and they’re not much more difficult to assemble. No, the trouble comes when you pop them in the oven and pray for the kind of puffiness you can pop some falafel into and end up with flatbread. Delicious, warm, toasty flatbread, but definitely not a pita.
But this works! These babies puffed up like a mouth-watering poori bread in the oven, coming out closer to balloons than pizzas — at last. The technique, which should be 100 percent attributed to Rose Levy Beranbaum’s brilliance, and not my own, puts indiviuals pitas on a searing hot baking stone (or if you’re me, and have busted another one I don’t want to talk about it a cast iron skillet) and bakes them for just three minutes. I found that spritzing the tops with water guaranteed a perfect puff, but really, that’s all there is. It’s that easy.