Homemade Pita Bread

This recipe for pita bread is far better than anything you can buy at the grocery store. Not only does it taste great, but it’s also really simple to prepare!

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
  • 1 cup all-purpose flour
  • 1 ½ tablespoons olive oil
  • 1 ¾ teaspoons salt
  • 1 ¾ cups all-purpose flour, or more as needed
  • 1 teaspoon olive oil, divided

Directions

Step 1.

Pour one cup of warm water and one cup of flour into the bowl of a stand mixer, then add the yeast. Mix well, then leave for 15 to 20 minutes, or until mixture foams and bubbles.

Step 2.

To the yeast mixture, add 1 1/2 tablespoons olive oil, salt, and 1 3/4 cups flour. Using a dough hook attachment, mix on low speed until dough is elastic, slightly sticky, and soft. If dough begins to adhere to the bowl’s sides, gradually add up to 1/4 cup extra flour.

Step 3.

Knead dough for 5 to 6 minutes on low speed in the machine, or until it is somewhat bouncy but still soft. Place the dough onto a surface dusted with flour and shape it into a ball.

Step 4.

Use 1/4 teaspoon of olive oil to wipe the interior of the bowl. Flip the dough in the bowl to coat it with a thin layer of oil; place foil over the bowl and let it there for approximately two hours, or until the dough has doubled in size.

Step 5.

Take out of the bowl and transfer the dough onto a surface dusted with flour. Pat thinly to form a 1-inch-thick flat shape. Cut dough into 8 equal pieces with a knife.

Step 6.

Using the dough scraps, shape each portion into a small round ball with a smooth top. Tuck the ends under the bottom of the ball.

Step 7.

Dough balls should rest for half an hour after being covered in lightly oiled plastic wrap.

Step 8.

Place the dough balls onto a work surface that has been lightly floured, then dust the tops with flour. Gently pat the dough with your fingers, one at a time, to form a flat, circular bread that is 1/4 inch thick. Give the formed dough five minutes to rest.

Step 9.

Apply the leftover 3/4 teaspoon olive oil to a cast-iron skillet and set it over medium-high heat. Place the dough into the heated skillet and cook for about three minutes, or until it is puffed and the bottom has blisters and brown patches. Cook for two more minutes after flipping, then cook for an additional thirty seconds or so on the first side. Once the loaves are cold enough to handle, stack them on a dish and cut open the pockets inside for stuffing.

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