Pita Bread Recipe

Activate yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—discard and try fresh yeast.

Mix dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together 4 cups flour and 2 tsp salt so the salt is evenly distributed.

Combine and knead

Make a well in the dry ingredients, add the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, mix on low speed until combined. Turn the dough out onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead in mixer 5–7 minutes on medium-low). The dough should be soft and slightly tacky but not sticky; add up to 2 tbsp more flour if excessively sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover tightly with a damp towel or plastic wrap and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide dough

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 115–125 g each for medium pita). Keep the pieces covered with a towel to prevent drying.

Shape balls and rest

Shape each piece into a tight ball by tucking edges under and rolling on the work surface. Cover and let rest 10 minutes to relax the gluten.

Roll into discs

Working with one ball at a time, use a rolling pin to roll each ball into a 6–7 inch (15–18 cm) diameter circle, about 1/8–1/4 inch (3–6 mm) thick. Keep rolled discs covered while you work to prevent them from drying.

Final proof

Arrange the discs on a lightly floured or cornmeal-dusted baking sheet in a single layer. Cover loosely with a clean towel and let rest 20–30 minutes until slightly puffy; they will not double but should feel relaxed and a bit airy.

Preheat oven and baking surface

Place a baking stone, pizza stone, or an inverted heavy baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If you have a baking steel, use it. Place a small metal pan on the bottom rack to create steam if desired.

Bake pitas

Working quickly, transfer 2–3 discs (depending on stone size) onto the hot stone or sheet using a floured peel or an upside-down baking sheet. If using a steam pan, carefully pour 1/2 cup hot water into the pan on the bottom rack at the moment you close the oven to generate steam. Bake for 3–5 minutes until the pitas puff into balloons and the top has light golden spots. If they don't puff fully, bake another 30–60 seconds. Watch closely to avoid excessive browning.

Cool and finish

Remove baked pitas with tongs or a spatula and stack them in a clean kitchen towel, folding the towel over to keep them soft. Optionally brush tops lightly with 1 tbsp olive oil for sheen. Allow to cool slightly before serving; pitas will deflate as they cool but retain a pocket.