Ingredients
2 to 3¾ cups all-purpose flour (or mix with whole wheat)
1 to 2¼ teaspoons active dry or instant yeast
¾ cup lukewarm water
1 to 3 tablespoons olive oil
1½ teaspoons kosher salt
1 to 1½ tablespoons sugar
Optional: ¾ cup yogurt for added softness and tanginess
Instructions
1. Activate the yeast in warm water with sugar until foamy.
2. Combine flour, salt, and remaining sugar in a large bowl.
3. Add the yeast mixture, olive oil, and yogurt (if using) and mix until a shaggy dough forms.
4. Knead the dough lightly by hand or with a stand mixer until soft and slightly sticky, about 7-10 minutes.
5. Cover and let the dough rise in a warm place for 1.5 to 2 hours or until doubled in size.
6. After the first rise, divide the dough into 6 to 12 equal portions based on preferred pita size.
7. Shape each portion into a ball, rest for 20 to 30 minutes, then roll into circles 6 to 9 inches wide and a quarter-inch thick.
8. Rest the rolled dough for an additional 15 to 20 minutes to encourage puffing.
9. Preheat the oven to 475–550°F and use a heavy baking surface.
10. Bake in small batches for 2 to 8 minutes, flipping once if needed, until pitas puff and develop golden spots.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Ensure the cooking surface is extremely hot to help pitas puff properly, producing those desired pockets.
🍞 Use a small amount of flour while rolling to prevent sticking without adding too much.
📏 If the dough springs back while rolling, let it rest for a few extra minutes to relax.
- Prep Time: 15 minutes
- Rise and Rest Time: Up to 2 hours
- Cook Time: 8 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pita
- Calories: 200
- Sugar: 1g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg