Description
This homemade pita bread recipe offers a light, fluffy, and perfectly puffed flatbread made from simple pantry staples. With a soft interior and golden exterior, these pitas are perfect for stuffing with your favorite fillings or enjoying alongside dips and spreads. The step-by-step process includes activating yeast, kneading, rising, shaping, and stovetop cooking to achieve the authentic pita pocket texture.
Ingredients
Scale
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp dry active yeast
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp olive oil
- 1 cup warm water
Instructions
- Activate the yeast: Mix half of the warm water (about 1/2 cup) with the dry active yeast and granulated sugar in a small bowl. Let it sit for about 10 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
- Make the dough: In a mixer bowl, combine the all-purpose flour, salt, remaining half of the warm water, olive oil, and the activated yeast mixture. Knead the dough for approximately 10 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
- Let it rise: Cover the dough bowl with a clean towel or plastic wrap and place it in a warm spot. Allow it to rise undisturbed for 1 to 2 hours, or until it doubles in size.
- Shape the dough: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten each ball into a disc roughly 1/4-inch thick, suitable for quick cooking.
- Cook the pitas: Preheat a skillet over high heat. Place a pita disc onto the hot skillet and cook for about 2 to 3 minutes on each side. The pita should puff up as it cooks and develop golden brown spots. Remove and keep warm. Repeat with remaining dough pieces.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it (around 105-110°F or 40-43°C).
- Use a well-heated skillet to achieve the characteristic pita puffing effect.
- The pitas can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
- For softer pitas, brush lightly with olive oil after cooking.
- If dough is too sticky, add a small amount of flour when kneading.
