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Traditional Pita Bread
Traditional dish · Middle Eastern
Soft, slightly chewy, and wonderfully versatile flatbread that puffs up during baking, creating a pocket. Perfect for filling or dipping.
Ingredients
- All-purpose flour3 cups
- Active dry yeast2.25 teaspoons
- Warm water1.5 cups
- Salt1.5 teaspoons
- Sugar1 teaspoon
- Olive oil2 tablespoons
Steps
- 1
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour and salt.
- 3
Pour the yeast mixture and olive oil into the flour mixture. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball.
- 7
Cover the dough balls and let them rest for 15 minutes.
- 8
Preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside.
- 9
On a lightly floured surface, roll out each dough ball into a thin circle, about 6-7 inches in diameter.
- 10
Carefully place 1-2 pitas onto the preheated baking stone/sheet. Bake for 2-4 minutes, or until puffed and lightly golden.
- 11
Remove from oven and immediately wrap in a clean kitchen towel to keep them soft.
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