Homemade Pita Bread
Homemade Pita Bread
Ingredients
- 1 1/4 cups warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, , plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, , plus more for greasing
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 10 min
- 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 5
Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces.
⏱️ 2 min
- 6
On a lightly floured surface, roll each piece of dough into a thin, round disc, about 6-7 inches in diameter and 1/8 inch thick.
⏱️ 5 min
- 7
Preheat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. No oil is needed for the pan.
⏱️ 3 min
- 8
Place one pita disc in the hot pan. Cook for 1-2 minutes per side, or until the pita puffs up and has golden-brown spots. The pita should puff up like a balloon.
⏱️ 8 min
- 9
Remove the cooked pita from the pan and place it in a clean kitchen towel to keep it warm and soft while you cook the remaining pitas.
⏱️ 2 min
- 10
Serve warm with your favorite dips or fillings.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pita Bread
- 1 1/4 cups warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, , plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, , plus more for greasing
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 10 min - 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 5
Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces.
⏱️ 2 min - 6
On a lightly floured surface, roll each piece of dough into a thin, round disc, about 6-7 inches in diameter and 1/8 inch thick.
⏱️ 5 min - 7
Preheat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. No oil is needed for the pan.
⏱️ 3 min - 8
Place one pita disc in the hot pan. Cook for 1-2 minutes per side, or until the pita puffs up and has golden-brown spots. The pita should puff up like a balloon.
⏱️ 8 min - 9
Remove the cooked pita from the pan and place it in a clean kitchen towel to keep it warm and soft while you cook the remaining pitas.
⏱️ 2 min - 10
Serve warm with your favorite dips or fillings.