Name: Homemade Pita Bread
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 pitas
Cuisine: Greek
Ingredients: 1 cup warm water; 1 package active dry yeast; 3 cups bread flour; 2 teaspoons salt; 2 teaspoons olive oil

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Homemade Pita Bread

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large bowl, mix the water and the yeast together. Let sit for about five minutes, or until the yeast has dissolved. Add in 2 ½ cups of the flour, salt, and olive oil. Using a spatula, stir until a shaggy dough is formed.

Transfer dough to a stand mixer and knead on low speed using the dough hook for about 5-10 minutes. As needed, add more flour to keep the dough from sticking, but try not to use too much.

Clean the original bowl and film it with a little olive oil. Place the dough in the bowl and turn it until it’s completely coated with oil. Cover with plastic wrap and let rise until it has doubled, about 1-2 hours.

Deflate the dough and turn it onto a lightly floured work surface. Divide the dough into 8 equal pieces and flatten them into thick disks. Let rest for 10 minutes.

Using a floured rolling pin, roll each piece into a circle about 8 inches wide and a quarter-inch thick. Make sure to lift and turn the dough as you roll to make sure it doesn’t stick. Let rest for about 20 minutes. As the dough rests, preheat oven to 500°F, place your baking sheet on the middle rack to heat.

Once the oven is preheated, place the pitas (as many will fit) directly on the baking sheet. Bake for about 3-4 minutes. The pita will start to puff up after about a minute or two and is done when it has fully puffed up. While cooking remaining pitas, cover baked pitas with a clean dishtowel. Note: Some pitas will not puff up but will still be just as tasty.

Nutrition

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Tips & Tricks (5)

Water Temperature is Critical 💧
Use water between 110-120°F to activate yeast properly; too hot kills the yeast, too cold slows fermentation. An instant-read thermometer ensures perfect activation every time.
Achieve the Pocket with High Heat 🔥
Bake pita on the lowest oven rack at 475°F to create steam that puffs the bread and forms the signature pocket. The bottom heat is essential for this dramatic rise.
Rest Dough Between Shaping 😴
After dividing dough into balls, let them rest for 15-20 minutes before rolling flat; this prevents shrinking and ensures even, puffy results during baking.
Brush with Olive Oil While Warm 🫒
Immediately brush warm pita with quality olive oil right after baking to enhance flavor, improve texture, and prevent the bread from drying out too quickly.
Use a Cast Iron or Baking Stone 🪨
Pre-heat a cast iron skillet or pizza stone on the lowest rack to conduct intense, even heat that creates better steam and more dramatic puffing than a regular baking sheet.