Homemade Pita Bread (Stovetop or Oven)

Makes 6–7 pitas

2 hrs 20 min

Soft, pillowy pita bread made from scratch on the stovetop or in a hot oven, puffing into hollow pockets without special equipment.

prepPreheat oven to 550°F / 288°C if using oven method (start at rolling step); preheat pizza stone or inverted baking sheet for 20–30 min
3/4 cup / 180 ml lukewarm water (about 110°F / 43°C)	Proof yeast in water	Mix flour, salt & sugar; add yeast mixture & oil	Knead 6–10 min until smooth & elastic	Rise in oiled bowl, covered, 1–1.5 hrs until doubled	Divide into 6–7 balls, shape & rest 20 min covered	Roll each into 6" disk, rest 20–25 min covered	Bake 550°F / 288°C, 3–5 min until lightly browned
2 1/4 teaspoons active dry yeast (1 standard packet)
2 1/2 cups / 325 g all-purpose flour, plus up to 1/4 cup / 30 g extra for kneading
1 teaspoon fine sea salt
2 tablespoons granulated sugar
3 tablespoons olive oil, plus more for greasing bowl
all-purpose flour as needed, for rolling out the pita

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3/4 cup / 180 ml lukewarm water (about 110°F / 43°C)
2 1/4 teaspoons active dry yeast (1 standard packet)
2 1/2 cups / 325 g all-purpose flour, plus up to 1/4 cup / 30 g extra for kneading
1 teaspoon fine sea salt
2 tablespoons granulated sugar
3 tablespoons olive oil, plus more for greasing bowl
all-purpose flour as needed, for rolling out the pita

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