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pita bread recipe

Pita Bread Recipe

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Prep Time 1 hour
Cook Time 20 minutes
Servings: 8 Pitas
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon  salt
  • 1 teaspoon  sugar
  • 1 packet  (2 ¼ teaspoons) instant yeast
  • 1 cup  warm water (about 100°F)
  • 2 tablespoons  olive oil

Method
 

  1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes 
  2. Add flour, salt, and olive oil. Mix until the dough starts to come together, then knead for about 6–8 minutes on a lightly floured surface until smooth and elastic. 
  3. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1–1.5 hours, or until doubled in size.
  4. Once the dough has doubled, punch it down to release excess air and divide it into 8 equal pieces. Roll each piece into a smooth ball, then cover them with a towel and let them rest for 10 minutes.
Oven Method
  1. Preheat your oven to 475°F and place a baking stone or an upside-down baking sheet inside to heat up. When hot, place 2–3 pitas on it at a time. Bake for 3–5 minutes, until they puff up like balloons.
Stovetop Method
  1. Heat a heavy skillet or cast iron pan over medium-high heat. Place one pita at a time in the pan and cook for about 1 minute per side. It should start puffing up as the heat hits the dough. Flip once it’s golden on one side.

Notes

  • Hot surface = perfect puff: Whether using the oven or pan, make sure it’s preheated and hot.
  • Don’t roll too thin: ¼ inch thickness is ideal for those signature pockets.
  • Let the dough rest: This helps the gluten relax and makes the pita soft.
  • Cover after cooking: Keeps the bread moist and flexible.
  • Use fresh yeast: It makes all the difference for that airy rise.