Ingredients

• 4 cups (500 g) bread flour

• 1½ cups (360 ml) warm water, 100–105 °F

• 2¼ teaspoons instant yeast (1 packet)

• 1 teaspoon Kosher salt

• 1 Tablespoon sugar or honey

• 1 Tablespoon sugar or honey

Instructions

Activate the Yeast

In the mixer bowl, whisk warm water and sugar. Sprinkle in the yeast and let stand for 5 minutes, until foamy.

Make the Dough

Add flour, salt, and honey. Knead with a dough hook for 5–7 minutes (or by hand for 8–10 minutes) until the dough is soft and slightly tacky.

First Rise

Oil the bowl, cover, and let proof for 45 minutes, or until doubled in size. You can proof in your Wolf Convection Steam Oven for 45 minutes.

Shape the Dough

Punch down the dough and divide into 8 balls. Rest for 15 minutes to relax the gluten.

Flatten the Dough

Roll or press each ball into a 7-inch round. Keep the rounds lightly covered so they don’t dry out.

Cook the Pitas

Preheat the Wolf Infrared Griddle to 425 °F and lightly brush with olive oil.

Place a pita on the griddle and cover with an inverted stainless-steel bowl to trap steam.

Cook for 1½ minutes, then flip and cook for 1 minute more, until puffed and lightly charred.

Hold & Serve

Hold & Serve