Homemade Pita Bread
Enjoy warm, fluffy, and perfectly pocketed homemade pita bread straight from your own skillet.
Ingredients
- •1 1/2 cups warm water (360ml)
- •2 1/4 teaspoons active dry yeast (1 standard packet / 7g)
- •1 teaspoon sugar
- •4 cups all-purpose flour (500g)
- •2 teaspoons salt
- •2 tablespoons olive oil
Instructions
- 1
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until the mixture becomes frothy.
- 2
Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
- 4
Lightly oil the bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 5
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball and let them rest, covered, for 15 minutes.
- 6
On a lightly floured surface, roll out each dough ball into a circle about 6 inches wide and 1/4-inch thick.
- 7
Preheat a cast-iron skillet or heavy frying pan over medium-high heat until very hot. Lightly brush with oil if desired.
- 8
Place one rolled-out dough circle onto the hot skillet. Cook for about 1 to 2 minutes until large bubbles form on the surface and the bottom has golden brown spots.
- 9
Flip the pita and cook for another 1 to 2 minutes, pressing gently with a clean towel to help it puff up and create the pocket.
- 10
Remove from the skillet and place in a clean kitchen towel to keep them soft and warm while you cook the remaining pitas.
💡 Chef tips
- Ensure your skillet is extremely hot before adding the dough; high heat is the secret to getting the pita to puff up and form a pocket.
- Keep cooked pitas wrapped in a clean kitchen towel immediately after removing them from the pan to trap the steam and keep them soft and pliable.
- Leftover pitas can be stored in an airtight bag at room temperature for up to 2 days, or frozen for up to 2 months and reheated in a toaster.
✅ How it should turn out
The finished pita breads should be golden-spotted, wonderfully soft, and hollow on the inside with a delightful fresh-baked aroma.