Pita Bread
This soft, pillowy pita bread puffs up into perfect pockets right before your eyes in the oven. Made with simple pantry ingredients, this beginner-friendly recipe delivers restaurant-quality flatbread that's far superior to store-bought versions.
Equipment
- Large mixing bowl
- Stand mixer with dough hook - optional, hand mixing works fine
- Kitchen scale - optional, more accurate than measuring cups
- Rolling Pin
- Baking stone - or heavy baking sheet
- Clean kitchen towel
- Bench scraper - optional, helpful but not required
- Pizza Peel - optional, makes transferring safer and easier
Ingredients
- 1 cup warm water - 240ml, about 110°F/43°C
- 2.25 teaspoons active dry yeast - 7g, 1 packet
- 1 teaspoon granulated sugar - 4g
- 3 cups all-purpose flour - 375g, plus more for dusting
- 1 teaspoon fine sea salt - 6g
- 2 tablespoons olive oil - 30ml, plus extra for the bowl
Instructions
- Activate the yeast: Pour warm water into a large bowl, sprinkle yeast over the surface, add sugar and stir gently. Let sit for 5-10 minutes until foamy and bubbly.
- Mix the dough: Add flour, salt, and olive oil to the yeast mixture. Mix with a dough hook or wooden spoon until a rough, shaggy dough forms.
- Knead the dough: Turn onto a floured surface and knead for 8-10 minutes by hand, or 6-8 minutes in a stand mixer until smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the dough ball in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.
- Divide and shape: Punch down dough, divide into 8 equal pieces, and roll each into a smooth ball. Cover and let rest for 10 minutes to relax the gluten.
- Roll out the pitas: Preheat oven to 475°F (245°C) with a baking stone inside. Roll each dough ball into a 6-7 inch circle, ¼ inch thick. Let rest 5 minutes before baking.
- Bake the pita: Carefully transfer rounds onto the hot baking stone and bake for 2-3 minutes until puffed and lightly golden in spots. Repeat with remaining dough.
- Cool and store: Stack warm pitas and cover with a clean towel to trap steam and keep them soft. Cool for 10 minutes before slicing or serving.
Notes
- Preheat thoroughly: A properly hot baking stone is essential for the dramatic puff, so don't rush this step. Let it heat for at least 20 minutes.
- Roll evenly: Uneven thickness causes uneven puffing, so take your time rolling each round to about ¼ inch thick.
- Don't overwork the dough: Over-kneading can make the pita tough instead of tender. Stop as soon as the dough is smooth and elastic.
- Watch closely while baking: Pita bakes incredibly fast, so stay near the oven during those final minutes to prevent burning.
- Storage: Store in a sealed bag at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze with parchment between each pita for up to 3 months.
- Reheating: Warm in a dry skillet for 30 seconds per side, wrap in foil and heat at 350°F for 10 minutes, or microwave wrapped in a damp paper towel for 15-20 seconds.
- Whole wheat variation: Substitute up to half the flour with whole wheat flour for a heartier, nuttier flavor. You may need to add a touch more water.
- Garlic herb variation: Knead in minced garlic and dried herbs like oregano or rosemary for extra flavor.