Homemade Pita Bread
Nothing beats the aroma and pillowy texture of fresh, warm pita bread pulled straight from your own oven.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 packet instant yeast (2 1/4 teaspoons)
- •1 teaspoon salt
- •1 teaspoon sugar
- •1 cup warm water (about 110°F/45°C)
- •2 tablespoons extra virgin olive oil
Instructions
- 1
In a large bowl, whisk together the flour, yeast, salt, and sugar.
- 2
Add the warm water and olive oil, mixing until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
- 5
Preheat your oven to 475°F (245°C) with a baking stone or an inverted heavy baking sheet inside.
- 6
Punch the dough down and divide it into 8 equal pieces, rolling each into a smooth ball.
- 7
On a lightly floured surface, roll each ball into a 6-inch circle, about 1/8-inch thick.
- 8
Carefully place the circles onto the preheated stone or baking sheet in batches.
- 9
Bake for 2 to 3 minutes until the pitas puff up significantly and are lightly golden.
- 10
Remove from the oven and wrap in a clean kitchen towel immediately to keep them soft.
💡 Chef tips
- Ensure your oven is fully preheated; the high heat is the secret to getting that signature pocket.
- If you want to make these ahead, store cooled pitas in an airtight bag at room temperature for two days or freeze them for up to a month.
- For extra flavor, you can replace half of the all-purpose flour with whole wheat flour.
✅ How it should turn out
The finished pita should be soft, pliable, and hollow in the center with a light, toasted aroma and a subtle, yeasty sweetness.