Homemade Pita Bread
2 hrs 30 minMakes 8 pitas
Soft, pillowy flatbread with a pocket, made from a simple yeast dough and cooked until puffed on a hot pan or skillet.
| prepPreheat oven to 475°F / 245°C and place a heavy-duty baking pan or cast iron skillet on the middle rack to heat (for oven method only) | ||||||||
| 240 ml lukewarm water | Mix water, yeast & sugar; let sponge 15 min | Add flour, salt & oil; knead in bowl 1 min | Knead on surface 2 min, rest 10 min, knead 2 min | Oil bowl, coat dough, cover; rise 1 hr until doubled | Deflate, divide into 8 balls, rest 10 min | Roll each into 8–9 in circle, 1/4 in thick | Bake 475°F / 245°C, 2 min per side, 2 at a time | Or pan-fry over medium-high, 30 sec + 1–2 min per side |
| 2 tsp active dry yeast | ||||||||
| 1/2 tsp sugar | ||||||||
| 60 g all-purpose flour (for sponge) | ||||||||
| 300 g all-purpose flour (or 150 g all-purpose and 150 g whole wheat flour, for dough) | ||||||||
| 1 to 2 tsp kosher salt | ||||||||
| 30 ml extra virgin olive oil, plus more for the bowl | ||||||||
| 60 g all-purpose flour (for dusting and kneading) | ||||||||
| extra virgin olive oil (for stovetop cooking, optional) | ||||||||
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