Adeena’s pita recipe relies on one important idea to create this bread’s characteristic airy puffy texture – a large quantity of yeast to accelerate fermentation quickly. You can use a cast-iron skillet to make the pita as instructed in her recipe, but I’ve successfully relied on my Baking Steel (a pizza baking stone can also be used) to cook the pita (Read the Notes in the recipe for more details). Use what you have; this recipe adapts well to either tool. Read my interview with Adeena Sussman here. No reviews 1 cup/140 g whole-wheat flour 2 cups/475 ml warm water 4 tsp instant (rapid-rise) yeast 1 ½ Tbsp sugar 2 Tbsp olive oil 1 Tbsp fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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