Pita Recipe
Make Pita Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Optional for baking & serving
Method
Dough
- 1
Activate yeast
Combine warm water (1.25 cups) with the granulated sugar (1 tsp) in a small bowl. Sprinkle the active dry yeast (2 tsp) over the surface, stir gently to combine, and let sit 5–10 minutes until foamy. If mixture doesn't foam, the yeast may be inactive; start again with fresh yeast.
- 2
Mix dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3.5 cups all-purpose flour and 1 tsp fine sea salt. Make a well in the center, pour in the activated yeast mixture and 2 tbsp extra-virgin olive oil. Mix with a spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and slightly springy, or knead in the mixer on medium speed for 6–7 minutes.
- 3
- 4
Divide and rest
Punch down the risen dough, transfer to a lightly floured surface, and divide into 8 equal pieces (about 90–100 g / each). Roll each piece into a smooth ball. Cover with a clean towel and let rest 10–20 minutes; this relaxes the gluten and makes rolling easier.
- 5
Shape
Working with one ball at a time, flatten with your fingertips and 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 rounds covered while you roll the others to prevent drying.
Baking and finishing
- 6
Prepare baking surface
Preheat oven to 475°F (245°C). Place a baking stone, heavy baking sheet, or inverted half-sheet in the oven on the middle rack while it preheats so it becomes very hot (30–45 minutes). If using a baking stone, sprinkle a little semolina or cornmeal on a peel or another inverted sheet to transfer pitas.
- 7
Bake pitas
Carefully transfer 1–2 rolled rounds (depending on oven size) onto the preheated stone or sheet. Bake for 3–5 minutes until the pita puffs fully and the surface has a few light brown spots. Do not overbake; you want a soft interior pocket. If using a skillet method, heat a heavy skillet over medium-high heat and cook each round 1–2 minutes per side until puffed and lightly charred.
- 8
Finish
Remove baked pitas to a clean towel and brush lightly with 1 tbsp olive oil if desired; you can also sprinkle a little coarse sea salt or za'atar while warm. Keep pitas covered with the towel to stay soft as you bake remaining rounds.
- 9
Store
Let pitas cool completely before stacking and storing in an airtight container for up to 2 days at room temperature or up to 3 months in the freezer. To refresh frozen pitas, reheat briefly in a hot skillet, oven, or wrapped in a damp towel in the microwave.