Authentic Lebanese Baladi Pita: Easy Overnight Recipe

Name: Authentic Lebanese Baladi Pita: Easy Overnight Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 865 min
Yield: 20
Cuisine: Middle Eastern
Ingredients: 1 kg Strong White Bread Flour; 200 g Wholemeal Flour; 20 g Salt; 14 g Instant Dry Yeast ((2 x 7g sachets)); 700 ml Warm Water ((30–35°C)); 2 tbsp Olive Oil

Learn to bake delicious baladi-style pita bread, perfect for Lebanese mezze. This recipe yields 20 warm, fluffy pitas, baked until puffed and golden. It includes a convenient cold proof overnight for rich flavor and texture, making it an ideal bread for scooping up all your favorite mezze flavors.

#Pita Bread

#Lebanese Cuisine

#Flatbread

#Baking

#Homemade Bread

#Overnight Proof

#Mezze

Freshly Baked Baladi Pita

Recipe Information

45m

Prep Time

40m

Cook Time

14h 25m

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

250

Calories

Protein

50g

Carbs

Fat

Pita Puffing in the Oven

Ingredients

Servings: 20

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Shaping Pita Dough

Instructions

0/6 completed

1
Combine strong white bread flour, wholemeal flour, salt, instant dry yeast, warm water, and olive oil in a large bowl. Mix until a shaggy dough forms.
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5m
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Combine strong white bread flour, wholemeal flour, salt, instant dry yeast, warm water, and olive oil in a large bowl. Mix until a shaggy dough forms.
5m
Ensure water is warm (30-35°C) to activate the yeast effectively.
2
Transfer the dough to a clean surface and knead for 10-15 minutes until it becomes smooth and elastic.
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15m
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Transfer the dough to a clean surface and knead for 10-15 minutes until it becomes smooth and elastic.
15m
Proper kneading is crucial for developing gluten, which gives pita its chewy texture.

3
Place the dough in an oiled bowl, cover it, and refrigerate overnight (8-12 hours) for a slow cold fermentation that develops deep flavor.
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12h
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Place the dough in an oiled bowl, cover it, and refrigerate overnight (8-12 hours) for a slow cold fermentation that develops deep flavor.
12h
Cold proofing enhances flavor and also makes the dough easier to handle the next day.
4
Gently punch down the dough, divide it into 20 equal pieces, and shape each piece into a small ball. Then, flatten each ball into a thin, round pita disc using a rolling pin.
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30m
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Gently punch down the dough, divide it into 20 equal pieces, and shape each piece into a small ball. Then, flatten each ball into a thin, round pita disc using a rolling pin.
30m
Aim for uniform thickness for all pitas to ensure even baking and consistent puffing.
5
Cover the shaped pita discs and let them proof at room temperature for 30-60 minutes until slightly puffy. Meanwhile, preheat your oven to 300°C (575°F) with a baking steel or stone if available.
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1h
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Cover the shaped pita discs and let them proof at room temperature for 30-60 minutes until slightly puffy. Meanwhile, preheat your oven to 300°C (575°F) with a baking steel or stone if available.
1h
A very hot oven is essential for the pitas to puff up immediately and create pockets.

6
Bake pitas individually or in batches directly on the hot surface for 2-3 minutes each, until they puff up fully and turn golden.
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40m
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Bake pitas individually or in batches directly on the hot surface for 2-3 minutes each, until they puff up fully and turn golden.
40m
Do not overcrowd the oven; bake in small batches for optimal puffing and browning.