Homemade Pita Bread
Puffy, tender flatbreads with a signature pocket, baked hot and fast for a soft chew.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
These pitas puff up dramatically in a scorching oven, forming a steam pocket perfect for stuffing with fillings or tearing for dips. The dough comes together with basic pantry staples and rests to develop flavor and elasticity before a quick roll and bake. Great for gyros, sandwiches, or serving alongside hummus and other spreads.
Ingredients
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil
Method
-
In a large bowl or the bowl of a stand mixer, stir together the warm water, yeast, and sugar. Let sit until foamy, about 5 to 10 minutes.
-
Add the flour, salt, and olive oil to the yeast mixture. Mix and knead (by hand or with a dough hook) until a smooth, elastic dough forms, about 8 minutes.
-
Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size.
-
Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball, cover with a towel, and let rest 15 minutes.
-
Place a baking sheet or pizza stone in the oven and preheat to 500°F for at least 20 minutes before baking.
-
On a lightly floured surface, roll each dough ball into a round about 1/4 inch thick and 6 to 7 inches across.
-
Carefully transfer 2 to 3 rounds at a time onto the hot baking sheet and bake until puffed and lightly browned in spots, 2 to 3 minutes.
-
Remove pitas and wrap in a clean kitchen towel to keep soft while baking the remaining rounds.
Rate this recipe
Homemade Pita Bread
These pitas puff up dramatically in a scorching oven, forming a steam pocket perfect for stuffing with fillings or tearing for dips. The dough comes together with basic pantry staples and rests to develop flavor and elasticity before a quick roll and bake. Great for gyros, sandwiches, or serving alongside hummus and other spreads.
3 hr 8 pitas 215 cal
Ingredients
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil
Method
- 1
In a large bowl or the bowl of a stand mixer, stir together the warm water, yeast, and sugar. Let sit until foamy, about 5 to 10 minutes.
- 2
Add the flour, salt, and olive oil to the yeast mixture. Mix and knead (by hand or with a dough hook) until a smooth, elastic dough forms, about 8 minutes.
- 3
Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size.
- 4
Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball, cover with a towel, and let rest 15 minutes.
- 5
Place a baking sheet or pizza stone in the oven and preheat to 500°F for at least 20 minutes before baking.
- 6
On a lightly floured surface, roll each dough ball into a round about 1/4 inch thick and 6 to 7 inches across.
- 7
Carefully transfer 2 to 3 rounds at a time onto the hot baking sheet and bake until puffed and lightly browned in spots, 2 to 3 minutes.
- 8
Remove pitas and wrap in a clean kitchen towel to keep soft while baking the remaining rounds.