Pita Bread
Servings: small pitas
Learn how to make soft, pillowy pita bread at home with just a few simple ingredients—no special equipment required.
Ingredients
- 3⅓ cups all-purpose flour
- 1¼ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Make the Dough: Whisk 1¼ cups lukewarm water, 2 teaspoons sugar, and 2 teaspoons instant dry yeast until foamy.In a large bowl, mix 3⅓ cups all-purpose flour and 2 teaspoons salt. Add the yeast mixture, stir to combine, then stir in 2 tablespoons olive oil.Knead by hand for 5 minutes until smooth and soft. (Or use a stand mixer with a dough hook for 6 minutes.)
- Let It Rise: Place the dough in a lightly oiled bowl and brush the top with oil. Cover and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
- Divide and Roll Out: Cut dough into 10 pieces (about 3oz or 80g each), shape into balls, and rest 10 minutes. Roll each into a 6-inch (15 cm) circle about ¼ (0.5 cm) inch thick. Cover with a damp cloth and rest 20 minutes.
- Oven-Bake: Preheat to 480°F (250°C) with a pizza stone or upside-down baking sheet. Bake 1–2 pitas at a time, flipped upside down, for 3 minutes or until puffed.On a Skillet: Heat a cast iron pan over medium-high. Cook each pita 2 minutes per side until golden.Wrap baked pitas in a clean towel to keep them soft. Enjoy warm!
Notes
SUBSTITUTIONS
- Flour: All-purpose is best. Sub bread flour for more chew or 00 flour for fluffier pita. Use ½ whole wheat for heartier flavor (add 1 to 2 tbsps more water).
- Yeast: Use active dry or instant. Fresh yeast works too—use 3x more by weight.
- Water: Lukewarm is key. Too hot kills yeast, too cold slows proofing.
- Olive Oil: Makes pitas soft and pillowy. Skip it for a firmer bite.
- Sugar: Helps yeast activate and adds color.
- Check your yeast: It should dissolve and foam in minutes. No foam? Start over.
- Knead until smooth: Dough should be soft, stretchy, and not sticky.
- Proof in a warm spot: A turned-off oven with the light on works great.
- Roll evenly & rest: Aim for ¼ inch thick. Rest 15–20 mins before baking.
- Bake hot: High heat (and a pizza stone) helps form that magical pocket.
- Flip before baking: Rested side down = better puff.
- Don’t overbake: Pull them out once puffed and lightly golden.
- Wrap while warm: Keeps them soft and steamy.
- No oven? No problem: A hot cast iron skillet works too—great for Mediterranean flatbread!
