Description
This Homemade Pita Bread recipe delivers soft, fluffy, and perfectly pocketed flatbreads made from scratch. With simple pantry ingredients and easy steps, you can enjoy fresh warm pita bread, ideal for sandwiches, dipping, or accompanying Mediterranean dishes.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp dry active yeast
- 1 tsp salt
- 1 tbsp granulated sugar
Wet Ingredients
- 1 tbsp olive oil
- 1 cup warm water (divided)
Instructions
- Activate the yeast: Mix half of the warm water (about 1/2 cup) with the dry active yeast and granulated sugar. Let this mixture rest for about 10 minutes until it becomes bubbly, indicating the yeast is active.
- Make the dough: In a large mixing bowl or stand mixer, combine the flour, salt, remaining warm water (about 1/2 cup), olive oil, and the activated yeast mixture. Knead the dough for about 10 minutes until it becomes smooth, soft, and elastic, either by hand or using a dough hook attachment.
- Let it rise: Cover the dough with a clean kitchen towel and place it in a warm spot. Allow it to rise for 1 to 2 hours, or until it doubles in size, which helps develop flavor and texture.
- Shape the dough: Once risen, punch down the dough gently to remove excess air. Divide it into 8 equal portions. Shape each portion into a ball, then flatten each ball into a disc approximately 1/4 inch thick, about 5-6 inches in diameter.
- Cook the pitas: Heat a skillet or frying pan over high heat until very hot. Place each pita disc onto the skillet and cook for about 2-3 minutes on each side, or until the dough puffs up creating a pocket and both sides turn golden brown. Remove and keep warm. Repeat with remaining discs.
Notes
- Use warm water, around 100–110°F (38–43°C), to properly activate the yeast without killing it.
- For softer pitas, brush the dough discs lightly with olive oil before cooking.
- Make sure the skillet is hot enough before cooking to encourage puffing and proper browning.
- Pita bread can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Reheat by warming in a skillet or oven wrapped in foil.
