Pita Bread Recipe
This homemade pita bread recipe delivers soft, fluffy pitas with the perfect pocket every time. Using simple pantry ingredients, you can enjoy fresh, preservative-free pita at home. The process is easy and foolproof, even for beginners. The dough is quick to prepare, and the results are better than store-bought with no additives.
Ingredients
- 3 cups of flour bread flour or all-purpose
- 2¼ teaspoons instant yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1 cup warm water about 110°F
- 2 tablespoons olive oil
Instructions
- Mix 1 cup of warm water with 2¼ teaspoons instant yeast and 1 teaspoon sugar. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine 3 cups of flour and 1½ teaspoons salt. Add the yeast mixture and 2 tablespoons olive oil.
- Stir until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Punch the dough down, divide it into 8 equal pieces, and shape each into a ball. Let them rest for 15 minutes.
- Roll each ball into a circle about ¼ inch thick. Let them rest for 10 minutes.
- Preheat your oven to 475°F (246°C) with a pizza stone or baking sheet inside.
- Place pitas on parchment paper and bake for 3-4 minutes until puffed and lightly browned.
- Remove from the oven, cover with a towel to keep them soft.
Notes
- For better results, use a pizza stone to create the perfect puff.
- You can customize the recipe by adding herbs, whole wheat flour, or seeds for a different flavor.
- Pita bread can be stored at room temperature for up to 2 days or frozen for longer storage.
- If you don't have a pizza stone, you can use an inverted baking sheet or cook on a stovetop griddle.