Foolproof Homemade Pita
Foolproof Homemade Pita
Ingredients
For the Pita Dough
- 1 1/4 cups warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- all-purpose flour, for dusting, as needed
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
⏱️ 15 min
- 3
Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces. For best results, use a kitchen scale to weigh each piece to approximately 75 grams.
⏱️ 10 min
- 5
Take each piece of dough and roll it into a smooth, tight ball. Place the dough balls on a lightly floured baking sheet, ensuring they have some space between them. Cover them with a clean kitchen towel and let them rest for 20-30 minutes.
⏱️ 30 min
- 6
While the dough balls are resting, heat a cast-iron griddle or heavy-bottomed skillet over medium-high heat. It should be hot enough that a drop of water sizzles immediately, but not smoking.
⏱️ 5 min
- 7
On a lightly floured surface, take one dough ball at a time. Using a rolling pin, roll it out into a thin, round disc, about 6-7 inches in diameter and 1/8 inch thick. Try to keep the thickness even to ensure proper puffing.
⏱️ 15 min
- 8
Carefully place one rolled pita disc onto the hot griddle. Cook for 30-60 seconds until bubbles start to form on the surface and the bottom has light brown spots. Flip the pita and cook for another 30-60 seconds. The pita should puff up beautifully. If it doesn't puff completely, gently press down on the edges with a spatula to encourage puffing.
⏱️ 15 min
- 9
Flip the pita one more time and cook for a final 15-30 seconds until both sides are lightly browned and slightly charred in spots. Remove the cooked pita from the griddle and place it in a clean kitchen towel-lined basket or plate to keep warm and soft while you cook the remaining pitas.
⏱️ 10 min
- 10
Serve the warm pita immediately, cut open to reveal the pocket, ready for your favorite fillings or dips.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Foolproof Homemade Pita
Ingredients
For the Pita Dough
- 1 1/4 cups warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- all-purpose flour, for dusting, as needed
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
⏱️ 15 min - 3
Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces. For best results, use a kitchen scale to weigh each piece to approximately 75 grams.
⏱️ 10 min - 5
Take each piece of dough and roll it into a smooth, tight ball. Place the dough balls on a lightly floured baking sheet, ensuring they have some space between them. Cover them with a clean kitchen towel and let them rest for 20-30 minutes.
⏱️ 30 min - 6
While the dough balls are resting, heat a cast-iron griddle or heavy-bottomed skillet over medium-high heat. It should be hot enough that a drop of water sizzles immediately, but not smoking.
⏱️ 5 min - 7
On a lightly floured surface, take one dough ball at a time. Using a rolling pin, roll it out into a thin, round disc, about 6-7 inches in diameter and 1/8 inch thick. Try to keep the thickness even to ensure proper puffing.
⏱️ 15 min - 8
Carefully place one rolled pita disc onto the hot griddle. Cook for 30-60 seconds until bubbles start to form on the surface and the bottom has light brown spots. Flip the pita and cook for another 30-60 seconds. The pita should puff up beautifully. If it doesn't puff completely, gently press down on the edges with a spatula to encourage puffing.
⏱️ 15 min - 9
Flip the pita one more time and cook for a final 15-30 seconds until both sides are lightly browned and slightly charred in spots. Remove the cooked pita from the griddle and place it in a clean kitchen towel-lined basket or plate to keep warm and soft while you cook the remaining pitas.
⏱️ 10 min - 10
Serve the warm pita immediately, cut open to reveal the pocket, ready for your favorite fillings or dips.
⏱️ 5 min