When thin pita dough meets a blistering surface, the interior moisture turns to steam, puffing the bread before the crust can set. That demands heat both ferocious and unflagging—the steel’s specialty. Its thermal mass holds temperature steady, enabling that dramatic puff, batch after batch. The result is soft, pliable pitas perfect for wrapping souvlaki or chasing a swipe of tzatziki.
Pocket Pita Bread
In a small bowl, whisk together 1 cup (240 grams) warm water, yeast, and sugar. Cover and let stand until frothy, 4 to 5 minutes.
Cut 8 (8-inch) squares of parchment paper, and heavily dust with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat flour and salt at low speed until well combined. Add yeast mixture and oil, and beat until a shaggy dough forms. Beat until dough is somewhat smooth and sticky, about 2 minutes. (Dough will be tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
Position oven rack in bottom third of oven, and place a pizza steel on rack. Preheat oven to 500°F (260°C) for at least 1 hour.
Turn out dough onto a very lightly floured surface. Divide dough into 8 portions (about 81 grams each). With the palm of your hand and fingers cupped around top of dough, shape each portion into a ball. Cover and let rest for 15 minutes.
Using a rolling pin, gently roll each dough ball into a 6-inch circle. Place on prepared parchment squares, cover with plastic wrap, and let rest at room temperature for 15 to 20 minutes.
Working quickly, transfer 1 dough circle to pizza steel.
Bake until dough is very puffed and light golden brown, 1 to 2 minutes per side. Repeat, 1 at a time, with remaining dough. Serve immediately, or store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
