Fresh Pita Bread (v) Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the granulated sugar, then sprinkle the active dry yeast over the surface. Let sit undisturbed for 5–8 minutes until foamy and aromatic.

Combine dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour and fine sea salt so the salt is evenly distributed.

Make the dough

When the yeast mixture is foamy, add the olive oil to it and pour into the flour. Mix with a spoon until a shaggy dough forms. If using a stand mixer, run on low for 1–2 minutes to bring the dough together.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth, elastic, and slightly tacky (or knead in the stand mixer on medium speed for 5–6 minutes). Add up to 2 tablespoons more flour only if the dough is excessively sticky.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot for 1 to 1¼ hours, or until doubled in size.

Divide and rest

Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 85–95 g / 3 oz each). Shape each piece into a smooth ball. Cover loosely and let rest for 15–20 minutes to relax the gluten — this makes rolling easier.

Roll into discs

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

Preheat cooking surface

While discs rest, place a heavy skillet, cast-iron griddle, or baking stone in the oven and preheat to 500°F (260°C) — if using stovetop, heat the skillet over medium-high heat until very hot (a few minutes). If using the oven, allow at least 30 minutes for the stone or pan to become thoroughly heated.

Cook pita

Carefully place one rolled disc onto the hot skillet, griddle, or preheated baking stone. Cook for 1–2 minutes until you see bubbles forming and the bottom has light brown spots. Flip with tongs and cook the other side 1–2 minutes; the pita should puff into a pocket. If it puffs partially, press gently with a spatula to encourage puffing. For oven method, bake directly on the hot stone or inverted rimmed baking sheet for 3–5 minutes, watching for puffing and light browning.

Keep warm and finish remaining

Transfer cooked pitas to a clean towel and wrap to keep warm and soft. Repeat cooking with remaining discs. If desired, brush each hot pita lightly with olive oil.

Add seeds or herbs

If using sesame seeds or za'atar, brush the hot pitas lightly with olive oil and sprinkle seeds or herbs immediately so they adhere. Serve warm.

Storage: Cool completely before storing. Keep in an airtight container or resealable bag at room temperature for up to 2 days, or freeze separated by parchment for up to 3 months. Reheat on a hot skillet or wrapped in foil in a 300°F (150°C) oven until warm.