Description
This Pita Bread recipe creates soft, fluffy pockets perfect for stuffing with your favorite fillings. Made from simple ingredients like flour, water, yeast, sugar, salt, and olive oil, these homemade pita breads are easy to prepare and bake to perfection, resulting in warm, pillowy rounds that puff up beautifully in the oven.
Ingredients
Scale
Dry Ingredients
- 3⅓ cups all-purpose flour
- 2 teaspoons active dry yeast or instant dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
Wet Ingredients
- 1¼ cups lukewarm water
- 2 tablespoons olive oil
Instructions
- Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is active.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. You can also knead in a stand mixer fitted with a dough hook for 6-7 minutes.
- First Rise: Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Pitas: Punch down the dough to release air and divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes. Then, on a floured surface, roll each ball into a circle about 6-7 inches in diameter, about ¼ inch thick.
- Preheat the Oven and Baking Surface: Place a baking stone or an inverted baking sheet on the middle rack of your oven and preheat to 475°F (245°C). This ensures the pita bread cooks quickly and puffs up.
- Bake the Pitas: Carefully transfer 2 to 3 rolled dough rounds onto the hot baking surface. Bake for 3 to 4 minutes until they puff up and develop light golden spots. Avoid opening the oven during baking to maintain the heat. If the pitas don’t puff, bake a little longer until done.
- Cool and Serve: Remove the baked pitas from the oven and place them in a clean kitchen towel to keep warm and soft. Repeat baking with remaining dough rounds. Serve warm or at room temperature.
Notes
- Make sure water is lukewarm (around 100-110°F) to activate the yeast properly without killing it.
- If pitas don’t puff, it could be due to thickness of rolled dough or oven temperature being too low.
- Pita bread is best served fresh but can be stored in an airtight container for up to 2 days.
- Reheat pitas wrapped in foil at 350°F for 5 minutes to refresh softness.
Keywords: pita bread, homemade pita, Middle Eastern bread, flatbread, yeast bread