Print

Homemade Pita Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 4 reviews

This homemade pita bread recipe yields soft, warm, and fluffy pitas with an authentic pocket perfect for stuffing. Made with simple ingredients like flour, yeast, water, olive oil, and salt, this recipe guides you through sponge making, kneading, and baking either in the oven or on the stovetop, delivering delicious, freshly baked pitas in under two hours.

Ingredients

Active Ingredients

  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
  • 1 to 2 tsp kosher salt (Diamond Crystal kosher salt recommended)
  • 2 tbsp extra virgin olive oil (plus more for coating bowl and skillet)

Instructions

  1. Make sponge: In a large mixing bowl, stir together lukewarm water, yeast, and sugar until dissolved. Add 1/2 cup flour and whisk. Leave uncovered in a warm place for about 15 minutes until the mixture becomes bubbly, indicating the yeast is active.
  2. Form the pita dough: Add salt, olive oil, and almost all the remaining flour (reserve about 1/2 cup for dusting) to the sponge. Stir until a shaggy dough forms, then sprinkle with a bit of flour and knead inside the bowl for about a minute to incorporate any remaining flour bits.
  3. Knead the dough: Lightly flour a clean surface and knead the dough for a couple minutes until smooth. Cover and let rest for 10 minutes, then knead again for a few more minutes. Keep the dough slightly moist but avoid adding too much flour.
  4. Let the dough rise: Lightly oil the mixing bowl and place the dough inside, turning to coat with oil. Cover tightly with plastic wrap and a kitchen towel. Place in a warm spot for 1 hour or until the dough doubles in size.
  5. Divide the dough: Deflate the risen dough and transfer to a floured surface. Divide into 7 to 8 equal pieces and shape into balls. Cover with a towel and let rest for 10 minutes.
  6. Shape the pitas: Using a floured rolling pin, roll each ball into an 8-9 inch wide circle about 1/4 inch thick. Lift and turn dough frequently to prevent sticking. If dough springs back, allow it to rest before continuing. Prepare to bake once all are rolled.
  7. Oven baking option: Preheat oven to 475°F and place a heavy baking pan or cast iron skillet on the middle rack to heat. Working in batches, place 2 rolled pitas directly on the hot pan. Bake for 2 minutes on one side, then flip carefully with tongs and bake 1 minute more. Pitas will puff to form pockets. Remove and cover with a towel to keep warm.
  8. Stovetop cooking option: Heat a cast iron skillet over medium-high heat until water droplets sizzle immediately. Lightly oil and wipe skillet. Place one rolled pita in skillet and cook 30 seconds until bubbles form. Flip and cook 1-2 minutes until large toasted spots appear. Flip again and cook another 1-2 minutes until the pita puffs to form pockets. Cover cooked pitas with a towel while cooking remaining ones.

Notes

  • Use lukewarm water to activate yeast; too hot will kill it.
  • You can substitute half of the all-purpose flour with whole wheat flour for a heartier flavor.
  • Reserve some flour for dusting to prevent sticking during kneading and shaping.
  • For best puff and pocket formation, preheat the baking surface thoroughly.
  • If pita does not puff on stovetop, gently press with a clean towel to encourage pocket formation.
  • Keep baked pitas covered with a towel to retain moisture and softness.
  • Pitas are best eaten freshly made but can be stored in airtight containers for a couple of days.

Find it online: http://bitezly.com/homemade-pita-bread-recipe/