This Cold Fermented Pita is So Easy and Tasty!

Home 9 Flatbreads & Crackers 9 This Cold Fermented Pita is So Easy and Tasty!

Pita was one of the first breads I made on this channel, and I thought it was about time to revisit it. This time I have simplified it so much that I doubt it is even possible to make it any easier than this. If you can come up with a simpler method, then I would love to hear it.

Lately I have been one a cold fermentation mission. Pretty much any dough can be cold fermented. Some require folding as they cool down in the fridge. Some require quite a few steps after they come out of the fridge. This however does not require any of that.

You mix the dough, divide it, shape it into rounds, cold ferment it, roll it out flat and bake it for 3 – 4 minutes and that is the pita done. So, I’m not going to waste more time tying here and we’ll just get to the recipe because you should make them right now!

Watch the video down below for detailed instructions.

Ingredients

For the dough

125g (4.4oz) white bread flour

125g (4.4oz) whole wheat flour

5g (0.17oz) salt

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.25oz) fresh yeast

170g (6oz) cold water

To learn more about dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

  1. In a large bowl combine the water, yeast, and salt. Mix well to dissolve the salt and hydrate the yeast. Add the flours and mix to a dough.
  2. Tip the dough out on the table and knead it for 4 minutes. *Desired dough temperature 25C (77F).
  3. Divide the dough into 4 equal pieces and shape them into balls.
  4. Place the dough balls on to an oiled plate and rub lightly with oil all over. I used olive oil.
  5. Cover the dough balls and cold ferment them for 24 hours.
  6. Pre-heat your oven and baking tray/steel/stone to 250C (480F) fan off. The oven must be very hot, so heat it for at least 40 minutes.
  7. Dust the dough ball generously with flour and roll it flat with a rolling pin. But do not make it too thin or else it will not rise well. Bake one at a time and adjust if need be. Also, note the orientation of the dough. It must face the same way as it was sitting on the plate.
  8. Place the flattened dough onto the preheated tray and bake for 3 – 4 minutes.

 

Leave to cool down a little and enjoy your pita with your favourite fillings. You can store the pita for later by cooling them down and wrapping in plastic wrap or placing them in an air-tight container. But they will always be best fresh from the oven. And the cold fermentation gives you the flexibility to bake them when you need them.

 

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (2 comments)
L

2 Comments

  1. Plean

    Hi, I tried to replicate your receipt, but I keep having the same problems.
    The dough was too sticky and would not take shape even after kneeding for quite some time.
    After resting the dough didn’t rise.
    I use the right ingredients et proportion, I try to keep everything at the right temperature (my room temp is around 22°c).
    I’m not really sure what I did wrong, if anyone have some clues to what may cause this behaviour, I’ll gladly take them.

    Thanks in advance.

    Reply
    • ChainBaker

      Perhaps the flour you have is a little weaker and it can’t absorb the water as well. Try adding less water next time and see how it goes.

      Reply

Submit a Comment

Your email address will not be published.

More Posts

Potato Stuffed Aloo Paratha Recipe

Potato Stuffed Aloo Paratha Recipe

Aloo paratha is an Indian spiced potato stuffed flat bread. And it may just be the ultimate flat bread. This is another one from my recent trip to India. You can order aloo paratha in pretty much...

read more
Perfect Cold Fermented Ciabatta Recipe

Perfect Cold Fermented Ciabatta Recipe

I love making ciabatta and if you search my channel, you will find several different recipes for it. This cold fermented version may just be the easiest one. I have never been one to just stick to a...

read more
Make Perfectly Soft Tortillas by Hand

Make Perfectly Soft Tortillas by Hand

Tortillas are super versatile flatbreads as you can wrap up pretty much anything you want in them. From light veggie wraps to greasy burritos – it’s all good. If you love preparing the ingredients...

read more
A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.