Print
Description
Master the Art of Homemade Pita Bread: A Foolproof Step-by-Step Guide to the Perfect Middle Eastern Flatbread
Ingredients
Scale
- 1 cup warm water (105 to 110F) (240mL)
- 1 (0.25-oz.) packet active dry yeast (2¼ teaspoons)
- ½ teaspoon granulated sugar
- 3 cups all-purpose flour (divided, plus additional for dusting (360g))
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Combine the warm water, yeast, and sugar in the bowl of a stand mixer equipped with a dough hook, mixing until well blended. Incorporate ½ cup of flour until the mixture is smooth. Allow it to sit uncovered in a warm, draft-free area until it becomes bubbly, which should take about 15 minutes.
- Add the olive oil, salt, and the remaining 2½ cups of flour, stirring until a shaggy dough is formed. With the mixer set to low, knead the dough for 3 minutes. Cover it with a towel and let it rest for 10 minutes. (Alternatively, you can mix with a wooden spoon and knead by hand.)
- Knead the dough again until it reaches a smooth and elastic consistency, which should take an additional 2 minutes. Transfer the dough to a large bowl that has been lightly greased. Cover it with a damp tea towel or plastic wrap and let it rise in a warm, draft-free location until it has doubled in size, approximately 1 hour.
- Position an oven rack in the lowest setting and place a pizza stone, heavy baking sheet, or large cast-iron skillet inside. Preheat the oven to 475F.
- Deflate the risen dough and transfer it to a lightly floured surface. Cut it into 8 equal portions and shape each into a ball. Cover the balls with a towel and allow them to rest for 10 minutes.
- On a floured surface, roll each ball into a circle measuring 6 inches in diameter. Working with one or two at a time, place the dough circles onto the hot stone; bake until they puff up, which should take about 2 minutes. Flip them over and continue baking until they are pale and puffed, for another 2 minutes. Repeat this process with the remaining dough. Serve them warm or at room temperature.
Notes
TECHNIQUE TIP: Allow the dough to rest until it doubles in size for a perfect rise.
STORAGE: Store baked pita bread in an airtight container at room temperature for up to 3 days. Warm before serving for best texture.
- Prep Time: 35 minutes
- Cook Time: 16 minutes
- Category: bread
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8 pitas
- Calories: 203 kcal
- Sugar: 0.4 g
- Sodium: 293 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
