Description
Follow these steps to make soft, puffy pita bread from scratch using simple ingredients. This guide focuses on high heat to achieve the signature pocket.
Ingredients
Scale
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 105-115°F)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Activate the yeast: In a small bowl, mix the yeast, sugar, and warm water. Let it sit for 5 to 10 minutes until foamy.
- Mix the dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Divide and rest: Punch down the dough gently. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 15 minutes.
- Preheat: Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If using a stovetop, heat a cast-iron skillet over medium-high heat until very hot.
- Shape the pitas: On a lightly floured surface, roll each dough ball into a circle about 1/8 inch thick (roughly 6 inches in diameter). Do not overwork the dough.
- Bake (Oven Method): Carefully place 1 or 2 pitas directly onto the preheated stone or baking sheet. Bake for 2 to 3 minutes until the pita puffs up completely. Remove immediately.
- Cook (Stovetop Method): Place one rolled pita onto the hot, dry skillet. Cook for about 30 seconds until bubbles appear. Flip it. Cook the second side for about 1 minute until it puffs. Flip again briefly if needed.
- Keep warm: Stack the finished pitas and wrap them in a clean kitchen towel to keep them soft while you cook the remaining bread.
Notes
- For puffing, the oven or skillet must be very hot. High, direct heat creates steam inside the dough quickly, causing the pocket to form.
- If you use whole wheat flour, substitute up to half of the all-purpose flour with whole wheat flour. The texture may be slightly denser.
- If your pitas do not puff, the dough might be too dry, or the heat was not high enough.
- Store cooled pitas in an airtight container at room temperature for up to 3 days. Reheat briefly in a toaster or oven to soften.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Bread
- Method: Baking or Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita
- Calories: 160
- Sugar: 1
- Sodium: 180
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 0