Homemade Pita Bread
Homemade Pita Bread
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- 2 1/4 cups all-purpose flour
Instructions
- 1
In a large mixing bowl, combine the warm water, instant yeast, granulated sugar, fine sea salt, olive oil, and 1 cup of the all-purpose flour. Mix these ingredients together until well combined and a shaggy dough forms.
⏱️ 2 min
- 2
Gradually add the remaining 1 1/4 cups of all-purpose flour, a little at a time, mixing until the dough comes together into a cohesive mass. The dough should still be slightly sticky to the touch.
⏱️ 3 min
- 3
Lightly flour your hands. Knead the dough directly in the bowl for approximately 1 minute until it becomes smooth and elastic.
⏱️ 1 min
- 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm place for 40 minutes to rise until doubled in size.
⏱️ 40 min
- 5
Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
⏱️ 2 min
- 6
Take each piece of dough and roll it out into a very thin circular shape, about 6-8 inches in diameter. Aim for a consistent thickness for even cooking.
⏱️ 4 min
- 7
Heat a skillet or griddle over medium-high heat. Lightly grease the cooking surface with a small amount of olive oil or cooking spray.
⏱️ 1 min
- 8
Place one rolled pita circle onto the hot skillet. Cook the pita for about 2 minutes on the first side, until bubbles form and the bottom is lightly browned.
⏱️ 2 min
- 9
Flip the pita and cook for an additional 1 minute on the second side, until it puffs up and is cooked through.
⏱️ 1 min
- 10
Once cooked, transfer the warm pita bread to a clean kitchen towel and wrap it to keep it warm while you cook the remaining pitas. Repeat steps 8 and 9 for all remaining dough pieces.
⏱️ 8 min
- 11
Serve warm. If there are any extra pitas, allow them to cool completely before freezing them in an airtight bag for later use.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pita Bread
- 1 cup warm water
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- 2 1/4 cups all-purpose flour
Instructions
- 1
In a large mixing bowl, combine the warm water, instant yeast, granulated sugar, fine sea salt, olive oil, and 1 cup of the all-purpose flour. Mix these ingredients together until well combined and a shaggy dough forms.
⏱️ 2 min - 2
Gradually add the remaining 1 1/4 cups of all-purpose flour, a little at a time, mixing until the dough comes together into a cohesive mass. The dough should still be slightly sticky to the touch.
⏱️ 3 min - 3
Lightly flour your hands. Knead the dough directly in the bowl for approximately 1 minute until it becomes smooth and elastic.
⏱️ 1 min - 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm place for 40 minutes to rise until doubled in size.
⏱️ 40 min - 5
Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
⏱️ 2 min - 6
Take each piece of dough and roll it out into a very thin circular shape, about 6-8 inches in diameter. Aim for a consistent thickness for even cooking.
⏱️ 4 min - 7
Heat a skillet or griddle over medium-high heat. Lightly grease the cooking surface with a small amount of olive oil or cooking spray.
⏱️ 1 min - 8
Place one rolled pita circle onto the hot skillet. Cook the pita for about 2 minutes on the first side, until bubbles form and the bottom is lightly browned.
⏱️ 2 min - 9
Flip the pita and cook for an additional 1 minute on the second side, until it puffs up and is cooked through.
⏱️ 1 min - 10
Once cooked, transfer the warm pita bread to a clean kitchen towel and wrap it to keep it warm while you cook the remaining pitas. Repeat steps 8 and 9 for all remaining dough pieces.
⏱️ 8 min - 11
Serve warm. If there are any extra pitas, allow them to cool completely before freezing them in an airtight bag for later use.