Description
This homemade pita bread recipe offers a simple, authentic way to create soft, fluffy Middle Eastern flatbreads right in your oven. Using basic pantry ingredients like yeast, flour, and olive oil, this recipe yields 8 perfectly puffed pitas ideal for sandwiches, dipping, or serving alongside your favorite dishes.
Ingredients
Scale
Dry Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 2 ½ cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm water (about 110°F)
- 1 tablespoon olive oil
Instructions
- Activate Yeast: In a large bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead the dough either by hand or using a stand mixer fitted with a dough hook for 8 to 10 minutes until the dough is smooth and elastic.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour or until it doubles in size.
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 475°F (245°C). Place a baking stone or heavy baking sheet upside down in the center rack to heat thoroughly.
- Divide and Shape Pitas: Punch down the risen dough to release air. Divide it into 8 equal portions. Roll each portion into a ball, then flatten and roll into a 6-inch circle about ¼ inch thick on a lightly floured surface.
- Bake Pitas: Place 2 to 3 pitas at a time on the preheated baking surface. Bake for 3 to 5 minutes or until the pitas puff up and develop a lightly golden hue.
- Keep Pitas Soft: Remove baked pitas from the oven and cover with a clean kitchen towel to retain moisture and softness while baking the remaining bread.
Notes
- For stovetop preparation, heat a cast iron skillet over medium-high heat and cook each pita for 1 to 2 minutes on each side until puffed and lightly browned.
- Store leftover pitas in an airtight container for up to 3 days or freeze for extended storage.
- Use room temperature ingredients and a warm rising location to ensure proper yeast activation.
