Pita Bread
Pita bread is a soft, round flatbread that has been a staple in Middle Eastern and Mediterranean cuisine for centuries. Made with simple ingredients like flour, water, yeast, and salt, this versatile bread is easy to prepare at home and pairs well with a wide variety of dishes.
Ingredients
- 1 cup warm water
- 2 tsp dry yeast
- 1/2 tsp sugar
- 1 tsp salt
- 3 cups bread flour
- 2 tbsp extra-virgin olive oil
Instructions
Make the dough
- In a large mixing bowl add 1 cup warm water and stir in 2 tsp dry yeast and 1/2 tsp sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Add 1 tsp salt, 2 tbsp extra-virgin olive oil, and most of the remaining flour, reserving about ½ cup for dusting later. Mix until a rough, shaggy dough forms. At this stage, the dough will be sticky with very little gluten development, so it may look messy and pieces may easily pull away. Lightly sprinkle some flour over the dough, then knead it in the bowl for about a minute until any loose bits are incorporated.
Knead the dough
- Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
Let the dough rise
- Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
Shape the dough
- Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes to rest.
- With a floured rolling pin, roll one piece of dough into a circle about 8–9 inches wide and ¼ inch thick. Lift and turn the dough often to prevent sticking, adding a little flour if needed. If the dough springs back, let it rest for a few minutes before continuing. Repeat with the remaining dough pieces.
To bake pita in the oven
- Preheat the oven to 475°F and place a heavy baking sheet or cast iron skillet on the middle rack to heat. Working in batches, place the rolled pitas onto the hot pan (about 2 at a time). Bake for 2 minutes, then flip with tongs and bake for another minute until the pitas puff up. Remove from the oven and keep them covered with a clean towel while baking the remaining pitas.
To cook pita on stovetop
- Heat a cast iron skillet over medium-high heat until a few drops of water sizzle on the surface. Lightly coat the skillet with a small amount of olive oil and wipe away any excess. Place one rolled pita in the skillet and cook for about 30 seconds until bubbles form. Flip it and cook for 1–2 minutes until toasted spots appear, then flip again and cook another 1–2 minutes until it puffs and forms a pocket. Transfer the pitas to a wire rack to cool.
Notes
Tips
Use warm water for the yeast
Warm (not hot) water helps activate the yeast properly and gives the dough a good rise. Knead the dough well
Kneading develops gluten, which helps the pita become soft and allows it to puff and form a pocket. Let the dough rest
Allow the dough enough time to rise. Resting also relaxes the gluten, making it easier to roll. Roll evenly
Try to roll each pita evenly to about ¼ inch thick so they cook and puff properly. Cook at high heat
A very hot oven or skillet is key. High heat causes steam inside the dough, which makes the pita puff. Keep cooked pitas covered
Place cooked pitas under a clean towel to keep them soft and prevent them from drying out
Warm (not hot) water helps activate the yeast properly and gives the dough a good rise. Knead the dough well
Kneading develops gluten, which helps the pita become soft and allows it to puff and form a pocket. Let the dough rest
Allow the dough enough time to rise. Resting also relaxes the gluten, making it easier to roll. Roll evenly
Try to roll each pita evenly to about ¼ inch thick so they cook and puff properly. Cook at high heat
A very hot oven or skillet is key. High heat causes steam inside the dough, which makes the pita puff. Keep cooked pitas covered
Place cooked pitas under a clean towel to keep them soft and prevent them from drying out