Homemade Pita Bread
The secret to a successful pita isn't the recipe, it is the environment. You need a fierce, dry heat that causes the water inside the dough to flash into steam before the crust sets, forcing the two sides to separate.
Heat is the primary ingredient.
Do not rush the oven preheating process. If your baking surface is not at maximum temperature, the pita will remain flat and chewy.
- Large mixing bowl
- Pizza stone or heavy-gauge baking sheet
- Rolling pin
- Clean kitchen towel
What goes in.
- 3 1/2 cupsall-purpose or bread flour
- 1 1/2 cupswarm water (110°F)
- 2 tspactive dry yeast
- 1 tspsugar
- 1 1/2 tspsalt
- 1 tbspolive oil
Rolling for uniformity
Roll your dough into circles of even thickness, about 1/8 inch. Any thin spots will tear during the puff, letting the steam escape and sealing the pocket shut.
The method.
Activate yeast
Whisk water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until a foamy layer forms on the surface.
Mix the dough
Add flour, salt, and oil. Mix until a shaggy ball forms. Knead on a lightly floured surface for 8 minutes until the dough is smooth and springs back when pressed.
First proof
Place dough in an oiled bowl, cover, and let rise in a warm spot for 90 minutes or until doubled in size.
Divide and rest
Punch the dough down and divide into 8 equal pieces. Roll each into a tight ball, cover with a towel, and let rest for 15 minutes.
Prepare the oven
Place your stone or inverted baking sheet on the middle rack. Preheat the oven to 500°F for at least 30 minutes before baking.
Roll and bake
Roll each ball into a 6-inch circle. Place two or three at a time onto the hot stone. Bake for 2-3 minutes until they puff completely.
Steam and store
Remove immediately and stack them inside a clean kitchen towel. The residual heat and steam trapped in the towel soften the crusts.
Other turns to take.
Whole Wheat Pita
Replace up to half of the all-purpose flour with whole wheat pastry flour for a denser, nuttier result.
Herb-Crusted
Press dried oregano or za'atar into the dough during the final rolling stage.
When it doesn't go to plan.
If your oven has a convection setting, keep it off; the fan can prevent the pita from puffing evenly.
Do not over-bake. Once they puff and gain a few light brown spots, they are done. Too long in the oven results in a cracker, not a pita.
If a pita doesn't puff, it likely had a tiny tear from the rolling pin. Use these for dipping or as a base for flatbread toppings.
The ones that keep coming up.
Can I make these on the stovetop?
Yes. Use a cast-iron skillet over medium-high heat. Cook for about 1 minute per side until bubbles form and the pocket inflates.
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