Homemade Pitas
Homemade Pitas
Ingredients
- 2 cups warm water
- 1 1/2 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 tablespoon salt
- 3 tablespoons olive oil
- 4 3/4 cups all-purpose flour, plus more for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, active dry yeast, granulated sugar, and salt. Stir gently and let sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min
- 2
Add about 4 cups of the all-purpose flour to the yeast mixture. Attach the dough hook to the stand mixer and begin mixing on low speed.
⏱️ 1 min
- 3
While the mixer is running, gradually add the remaining 3/4 cup of flour, a little at a time, until the dough comes together. Then, add the olive oil.
⏱️ 2 min
- 4
Increase the mixer speed to medium-low and knead the dough for about 5 minutes, or until it is smooth and elastic. The dough should pull away from the sides of the bowl.
⏱️ 5 min
- 5
Lightly grease a large bowl with a little olive oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap.
⏱️ 2 min
- 6
Let the dough rise in a warm place until it has doubled in size, which will take approximately 90 minutes.
⏱️ 90 min
- 7
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured clean countertop.
⏱️ 1 min
- 8
Divide the dough into 16 equal portions. A dough scraper can be helpful for this step. Roll each portion into a smooth ball.
⏱️ 5 min
- 9
Arrange the dough balls on the countertop, cover them with a clean kitchen towel, and let them rest for about 30 minutes.
⏱️ 30 min
- 10
Preheat your oven to 450°F. If you have a baking stone, place it in the oven during preheating. Otherwise, use a heavy baking sheet.
⏱️ 15 min•🌡️ 450
- 11
On a lightly floured surface, take one dough ball and roll it into a flat disc, about 1/4 inch thick and 6-7 inches in diameter. The thinner you roll them (without tearing), the better they will puff. Repeat with the remaining dough balls.
⏱️ 15 min
- 12
Place 1-2 pita discs (depending on the size of your baking sheet) directly onto the hot baking stone or baking sheet. Bake for 8-10 minutes, or until the pitas puff up and are lightly golden brown.
⏱️ 80 min•🌡️ 450
- 13
Remove the baked pitas from the oven and place them on a wire rack to cool completely. They will deflate as they cool, which is normal.
⏱️ 10 min
- 14
Once cooled, cut each pita in half to create pockets, and fill with your favorite ingredients.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pitas
- 2 cups warm water
- 1 1/2 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 tablespoon salt
- 3 tablespoons olive oil
- 4 3/4 cups all-purpose flour, plus more for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, active dry yeast, granulated sugar, and salt. Stir gently and let sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min - 2
Add about 4 cups of the all-purpose flour to the yeast mixture. Attach the dough hook to the stand mixer and begin mixing on low speed.
⏱️ 1 min - 3
While the mixer is running, gradually add the remaining 3/4 cup of flour, a little at a time, until the dough comes together. Then, add the olive oil.
⏱️ 2 min - 4
Increase the mixer speed to medium-low and knead the dough for about 5 minutes, or until it is smooth and elastic. The dough should pull away from the sides of the bowl.
⏱️ 5 min - 5
Lightly grease a large bowl with a little olive oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap.
⏱️ 2 min - 6
Let the dough rise in a warm place until it has doubled in size, which will take approximately 90 minutes.
⏱️ 90 min - 7
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured clean countertop.
⏱️ 1 min - 8
Divide the dough into 16 equal portions. A dough scraper can be helpful for this step. Roll each portion into a smooth ball.
⏱️ 5 min - 9
Arrange the dough balls on the countertop, cover them with a clean kitchen towel, and let them rest for about 30 minutes.
⏱️ 30 min - 10
Preheat your oven to 450°F. If you have a baking stone, place it in the oven during preheating. Otherwise, use a heavy baking sheet.
⏱️ 15 min•🌡️ 450 - 11
On a lightly floured surface, take one dough ball and roll it into a flat disc, about 1/4 inch thick and 6-7 inches in diameter. The thinner you roll them (without tearing), the better they will puff. Repeat with the remaining dough balls.
⏱️ 15 min - 12
Place 1-2 pita discs (depending on the size of your baking sheet) directly onto the hot baking stone or baking sheet. Bake for 8-10 minutes, or until the pitas puff up and are lightly golden brown.
⏱️ 80 min•🌡️ 450 - 13
Remove the baked pitas from the oven and place them on a wire rack to cool completely. They will deflate as they cool, which is normal.
⏱️ 10 min - 14
Once cooled, cut each pita in half to create pockets, and fill with your favorite ingredients.
⏱️ 5 min