Fresh Pita Bread
There is a distinct difference between store-bought pita and the kind made at home. The homemade version remains soft and pliable long after it leaves the oven, with a charred, yeasty aroma that makes the extra effort worth it.
Heat is your primary ingredient.
Your oven must be fully preheated for at least 30 minutes before baking to ensure the stone or pan can induce an immediate spring in the dough. If the oven isn't hot enough, the bread will dry out instead of puffing.
- large mixing bowl
- baking stone or heavy cast iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 3 1/2 cupsall-purpose flour
- 1 1/2 cupswarm water (110°F)
- 2 tspinstant yeast
- 1 tspsalt
- 1 tspsugar
- 2 tbspolive oil
Maintaining the Pocket
Ensure your dough edges are uniform and sealed while rolling. A single tear or thin spot will allow steam to escape, resulting in a flatbread instead of a pocketed pita.
The method.
Mix the dough
Combine flour, yeast, salt, and sugar in a bowl. Add water and oil, stirring until a shaggy ball forms. Knead on a floured surface for 8 minutes until smooth and elastic.
First proof
Place the dough in a greased bowl, cover, and let rest in a warm spot until doubled in size, about 90 minutes.
Divide and shape
Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball and let them rest under a towel for 15 minutes.
Roll out
Roll each ball into a 6-inch circle, roughly 1/8-inch thick. Keep the remaining balls covered while you work so they do not develop a skin.
Bake
Place the dough onto the preheated stone or pan. Bake at 500°F for 2 to 3 minutes. The pita is finished when it has puffed completely and shows light brown spots.
Steam and store
Transfer the hot pita directly into a towel-lined basket. The residual heat creates a gentle steam bath, keeping the bread soft.
Other turns to take.
Whole Wheat Pita
Substitute 50% of the all-purpose flour with finely ground whole wheat flour for a nuttier profile.
Herbed Pita
Fold a tablespoon of dried oregano or za'atar into the flour before adding the liquids.
When it doesn't go to plan.
Always keep the rolled dough discs covered with a towel while waiting for the oven; drying out ruins the puff.
Do not crowd the oven; bake only one or two at a time to keep the temperature from dropping.
If you want soft pita for sandwiches, store them in an airtight bag as soon as they reach room temperature.
The ones that keep coming up.
Why didn't my pita puff?
The oven likely wasn't hot enough, or the dough was rolled too thin in one spot, allowing steam to leak.
Can I use a regular baking sheet?
You can, but it will not hold heat as well as a stone or cast iron. If you must use one, preheat it in the oven while empty.