Baking Classics: Small Batch Pita Bread

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining Baking Classics 

The Technique

Small Batch Pita Bread

The fluffy, chewy texture of homemade pita bread is what draws most of us in & if you have access to a good source, you’re fortunate because not all pita bread is desirable. If not, it can be made quite easily in your own kitchen & watching the dough puff as it bakes is certainly part of the fun. Small Batch Pita Bread yields ten portions of flatbread making each piece the ideal serving, particularly when entertaining. It can be prepared well in advance & reheated or warmed to accompany kabobs, hummus, Lemon-Garlic Lentil  Dip Rosemary-Pine Nut Olive Tapenade. It pairs well with a variety of grain based & leafy green salads & it can instantly make a simple combination of chopped tomatoes, cucumber, olives, feta & lemon juice into something special. Split & fill the bread with a selection of seasonal vegetables for tasty sandwiches, too. Learn how to make this simple, delicious flatbread ideal for a number of entertaining or family meal solutions.
 Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSmall Batch Pita Bread 
makes 10 small pita rounds

These petite pitas are about half the size of the standard making one piece of the bread the ideal serving.

2 1/2 cups bread flour 
1 {1/4-oz} package active dry yeast
1 tsp sugar
1 cup warm water 
1 1/4 tsp kosher salt

Whisk together 1 1/2 cups flour, the yeast & the sugar in the work bowl of an electric stand mixer. Stir in the water to form a sponge. Cover with plastic wrap & let stand at room temperature 45 minutes. Whisk together the remaining 1 cup flour & the salt; add to the sponge. Blend the mixture on Low using the dough hook 30 seconds. Increase the speed to Medium & blend 5 minutes. The dough will eventually clean the bottom & bowl sides. Stop the mixer. The dough will be firm but soft & easy to handle. Remove the dough from the work bowl & place onto a lightly floured surface. Form it into a ball & place the dough in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic wrap. Let rise in a warm spot free from drafts 1 hour or until it doubles in bulk.

Gently push the dough down with your fingers & turn it out onto a lightly floured work surface. Divide the dough into 10 {2-oz} pieces & form them into balls then place onto a lightly floured half sheet pan. Cover with plastic wrap. Let rest 10 minutes. Roll each piece of dough into a 4 1/2 to 5-inch circle to a 1/4-inch thickness using a scant amount of flour. If the dough is not holding its shape, allow it to rest, covered. Roll it again until the correct size is achieved. This may take two or three times. Place the dough onto lightly floured half sheet pans & cover loosely with plastic wrap. Let rise in a warm spot free from drafts 20 minutes or until the dough is slightly puffy, particularly around the edges. Meanwhile, invert 2 cast iron skillets & place on the center rack in the oven. Top with a half sheet pan. Preheat the oven to 450 degrees.

Remove the plastic wrap & place 3 to 4 pieces of rolled dough top side down onto the heated half sheet pan. Place the pan directly back over the cast iron skillets. Bake 4 minutes or until the dough rounds puff. Not all of the bread will puff fully & that’s perfectly normal. Remove the bread from the oven & place on a wire rack. Repeat the procedure two times until all of the dough has been baked.  The half sheet pan need not be heated again before baking each batch. Cool completely.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingHow To Make Small Batch Pita Bread

Small Batch Pita Bread is a straightforward dough consisting for flour, yeast, sugar, salt & water. The sponge, in this application, helps to the activate the yeast & provide a soft texture to the baked flatbread. After the dough rises, it is then portioned & rolled into circles using a pastry pin. Baking the puffed dough on a half sheet pan over a couple of hot, inverted cast iron skillets provides an environment whereby the yeast will puff the dough quickly when exposed to the heat & allow for many pieces to be baked at one time. 

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients

The Flour & The Salt

The protein found in flour provides dough strength & structure. The development of gluten is key in order to build the foundation for homemade breads of quality. Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

Cooking Lessons By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking & Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor Birmingham Alabama How To Make Yeast Rolls By Rebecca GordonThe Yeast, The Sugar & The Water

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. Sugar will feed the yeast & water will active the mixture. Along with the flour, these are a few basic ingredients that can be used in order to create a sponge. The sponge in this bread making application doesn’t stand for a long period time. Its’ purpose is to activate the yeast quickly.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 2

The Sponge

Begin by preparing a sponge. This will activate the yeast well & help provide a smooth dough that puffs when baked. Whisk together 1 1/2 cups flour, the yeast & the sugar in the work bowl of an electric stand mixer. Stir in the water to form a sponge. Use a rubber spatula to ring the bowl sides & allow the mixture to form a mass. Cover with plastic wrap & let stand at room temperature 45 minutes.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining2a

When you are ready to prepare the dough, remove the plastic wrap. The sponge will have doubled in volume & bubbles will appear over the surface. Whisk together the remaining 1 cup flour & the salt; add to the sponge.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 3

The Blending Procedure

You’re now ready to blend the mixture. Attach the dough hook & mix the ingredients as directed in the recipe. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave it unattended as it will rock & shake a bit as the dough mixes.

Blend the mixture on Low using the dough hook 30 seconds. Increase the speed to Medium & blend 5 minutes. The dough will eventually clean the bottom & bowl sides. 

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 4

The Work Bowl Removal

Stop the mixer. The dough will be firm but soft & easy to handle. Remove the dough from the work bowl & place onto a lightly floured surface. 

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 5

The First Shaping

Press the dough into a flat shape using your fingertips.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining5a

Gather one section of dough at a time & press it into the center to form a circle.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining5b

Flip the dough over & spin it a few times between your hands to make it more compact forming a ball. Place the dough in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic wrap.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 6

The First Rise

Let rise in a warm spot free from drafts 1 hour or until it doubles in bulk.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining6a

Gently push the dough down with your fingers & turn it out onto a lightly floured work surface.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining6b

Press the dough into a flat shape. The dimples over the surface indicate the texture of the dough.

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The Portioning & The Second Shaping

Create a spot in your kitchen to roll the dough. Gather a pastry board, a rolling pin a half sheet pan & a little flour. Have plastic wrap available to cover the dough at all stages during the process to keep it from forming a skin over the surface.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining7a

Divide the dough into 10 {2-oz} pieces. An easy method in order to achieve this is to form the dough into two equal shapes & cut it using a dough scraper into the number of portions needed. I weigh the pieces to even them out before forming them but it is not necessary.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining7b

Form the dough into balls then place onto a lightly floured half sheet pan. Cover with plastic wrap. Let rest 10 minutes. Allowing the dough to rest will relax the gluten making the pieces easier to roll & form into the desired shape. This can be implemented at anytime during the shaping portion of the process.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining7c

Roll each piece of dough into a 4 1/2 to 5-inch circle to a 1/4-inch thickness using a scant amount of flour. If the dough is not holding its’ shape, allow it to rest, covered. Roll it again until the correct size is achieved. This may take two or three times. Place the dough onto lightly floured half sheet pans & cover loosely with plastic wrap. 

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 8

The Second Rise

Let rise in a warm spot free from drafts 20 minutes or until the dough is slightly puffy, particularly around the edges. 

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 9

The Baking

Meanwhile, invert 2 cast iron skillets & place on the center rack in the oven. Top with a half sheet pan. Preheat the oven to 450 degrees. Remove the plastic wrap & place 3 to 4 pieces of rolled dough top side down onto the heated half sheet pan. Place the pan directly back over the cast iron skillets. Bake 4 minutes or until the dough rounds puff. Not all of the bread will puff fully & that’s perfectly normal. Remove the bread from the oven & place on a wire rack. Repeat the procedure two times until all of the dough has been baked. The half sheet pan need not be heated again before baking each batch. Cool completely.

How To Make Pita Bread Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 10

The Pita Bread

The bread can be used right away or stored in a zip top plastic bag in the refrigerator or the freezer. Simply thaw, if necessary, & reheat the bread before serving. Use the pita for sandwiches & gyros or cut it into wedges to serve with dips or fresh garden salads.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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