Fresh Pita Bread Recipe

Activate yeast and mix

In a small bowl, combine warm water (1 cup) and sugar (1 tsp). Stir to dissolve sugar and sprinkle the instant yeast (2 tsp) over the surface. Let sit 5–10 minutes until foamy. In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp fine salt.

Form dough

Make a well in the center of the flour and add the foamy yeast mixture, 1/4 cup additional warm water, and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until the dough comes together and is slightly sticky.

Knead

Turn the dough onto a lightly floured surface (use some of the 1/4 cup flour for dusting). Knead for 6–8 minutes by hand until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a large bowl with 1 tsp olive oil, place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Divide and rest

Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 80–90 g each). Roll each piece into a smooth ball, cover with a damp towel, and rest for 15 minutes to relax the gluten.

Roll into rounds

Working with one ball at a time, use a rolling pin to roll each ball into a circle about 6 inches (15 cm) in diameter and roughly 1/8 inch (3 mm) thick. Dust with a little flour if sticky. Keep rolled rounds covered while you heat the cooking surface.

Cook pitas

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (you should see faint wisps of smoke). Working in batches, place one rolled round into the dry hot skillet. Cook until puffed and golden underside spots appear, about 1–2 minutes. Flip and cook the other side 1–2 minutes until puffed and cooked through. If a pocket doesn't fully form, press gently with a spatula on each side to encourage puffing. Transfer cooked pitas to a clean kitchen towel and wrap to keep soft.

Prepare garlic oil

While pitas are resting or during the last 10 minutes of dough rising, combine 3 tablespoons extra-virgin olive oil and 3 minced garlic cloves in a small heatproof bowl. Warm gently in the microwave for 10–15 seconds or in a small saucepan over very low heat for 30–60 seconds—do not brown the garlic; just warm to release aroma. Stir in 1/2 tsp fine salt, 1/4 tsp freshly ground black pepper, and 1 tablespoon chopped parsley if using.

Brush pitas

As each pita comes off the skillet, place it on a rack or plate and lightly brush the top with reserved 1 tablespoon olive oil (from Finishing), then spoon or brush the warm garlic-olive oil over the surface, spreading the minced garlic evenly. For best flavor, apply while pitas are still warm so the oil soaks in slightly.

Serve

Stack the finished pitas wrapped in a towel to keep soft. Serve warm as a snack alongside dips, or slice to make pockets. Leftover pitas can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month; reheat briefly in a hot skillet or oven.