Homemade Pita Bread

Ingredients

• 2 tsp (7g) active dry yeast (or instant yeast)
• 1 cup (240ml) lukewarm water ( $105^\circ\text{F} – 110^\circ\text{F}$ / $40^\circ\text{C} – 43^\circ\text{C}$ )
• 1 tsp granulated sugar or pure honey
• 3 cups (360g) unbleached all-purpose flour or bread flour (plus extra for dusting)
• 1.5 tsp fine sea salt
• 2 tbsp (30ml) extra virgin olive oil

Instructions

Step 1: Bloom the Yeast

1. In a large mixing bowl or the bowl of a stand mixer, combine 1 cup lukewarm water , 2 tsp active dry yeast , and 1 tsp sugar .
2. Stir gently and allow the mixture to sit undisturbed for 5 to 10 minutes .
3. When the surface becomes frothy, bubbly, and distinctly aromatic, the yeast is active and ready. (If using instant yeast, you can skip the blooming wait and mix directly with dry ingredients).

Step 2: Mix and Knead the Dough

1. Add 3 cups of flour , 1.5 tsp sea salt , and 2 tbsp extra virgin olive oil into the bloomed yeast mixture.
2. Stir with a wooden spoon or dough hook until a shaggy dough begins to form.
3. Turn the dough out onto a lightly floured work surface. Knead vigorously by hand for 7 to 10 minutes (or 5 to 6 minutes in a stand mixer equipped with a dough hook on medium speed).
4. Continue kneading until the dough transitions from sticky to smooth, elastic, and slightly tacky to the touch. If the dough clings excessively to your hands, sprinkle in additional flour 1 tablespoon at a time.

Step 3: First Rise (Proofing)

1. Lightly grease a clean bowl with a few drops of olive oil.
2. Place the kneaded dough ball inside, turning it over once so the entire surface is coated in oil to prevent drying out.
3. Cover the bowl with a damp kitchen towel or plastic wrap.
4. Place in a warm, draft-free spot for 1 hour to 1.5 hours , or until the dough doubles in volume.

Step 4: Divide and Shape

1. Gently punch down the risen dough to release accumulated carbon dioxide gases.
2. Transfer the dough to a clean work surface and divide it into 8 equal portions (approximately 80g each).
3. Roll each piece into a smooth, tight round ball by cupping your hand over the dough and moving it in circular motions against the counter.
4. Cover the dough balls with a light towel and let them rest for 10 to 15 minutes . This relaxes the gluten fibers, making the dough much easier to roll out flat.

Step 5: Roll into Discs

1. Lightly dust your rolling pin and counter with flour.
2. Working with one dough ball at a time, roll outward from the center into a circle approximately 6 to 7 inches in diameter and about $\frac{1}{4}$ inch thick .
3. Keep the rolled discs covered while rolling the remaining portions. Avoid rolling them too thin, or they will turn crispy rather than soft and pillowy.

Step 6: Bake or Pan-Sear

1. You can cook pitas using either an oven with a baking stone/steel or a heavy cast-iron skillet on the stovetop.

Method A: Oven Method (Best for Batch Baking)

1. Position an oven rack in the bottom third of your oven and place a baking stone, baking steel, or inverted heavy baking sheet inside.
2. Preheat your oven to its highest temperature, ideally $475^\circ\text{F}$ to $500^\circ\text{F}$ ( $245^\circ\text{C} – 260^\circ\text{C}$ ) , for at least 30 minutes prior to cooking.
3. Carefully place 2 to 3 dough discs directly onto the hot stone or sheet.
4. Bake for 2 to 3 minutes . Watch through the oven door as the dough inflates completely like a balloon.
5. Flip with tongs and bake for another 1 minute until set and lightly golden. Remove and wrap immediately in a clean kitchen towel to retain steam and softness.

Method B: Stovetop Method (Best for Blistered Color)

1. Heat a heavy cast-iron skillet or griddle over medium-high heat until smoking hot.
2. Lightly brush the skillet surface with a drop of oil or leave dry.
3. Lay one rolled dough disc flat into the skillet. Cook for 30 seconds until small bubbles begin forming on top.
4. Flip the pita over and cook for 1 minute . Flip once more; the pita should begin puffing up dramatically within 30 to 45 seconds.
5. Press down gently on puffed areas with a spatula to push trapped steam into un-puffed pockets.
6. Transfer cooked pitas to a clean towel-lined basket and keep covered.

Nutrition

Calories: 195 kcal · Protein: 5.5 g · Fat: 3.8 g · Carbohydrates: 35 g Dietary · Saturated Fat: 0.5 g · Fiber: 1.5 g · Sugar: 0.8 g · Sodium: 435 mg