Pita Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Combine dry ingredients

In a large mixing bowl (or bowl of a stand mixer), whisk together the all-purpose flour and sea salt. If using whole wheat flour, whisk it with the flours now.

Form dough

Make a well in the flour, add the foamed yeast mixture and the 2 tablespoons of olive oil. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in the stand mixer on medium-low for 6–8 minutes). The dough should be tacky but not overly sticky; add up to 1–2 tablespoons flour if too sticky, or a teaspoon of water if too dry.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours depending on room temperature.

Portion and rest

Punch down the dough gently to release gas. Divide into 8 equal pieces (for standard 6–7 inch pitas) or 10–12 for smaller ones. Shape each piece into a smooth ball. Cover with a damp towel and let rest 20–30 minutes — this relaxes the gluten and makes rolling easier.

Roll out

On a lightly floured surface, use a rolling pin to roll each ball into a circle about 1/8 to 1/4 inch (3–6 mm) thick and roughly 6–7 inches (15–18 cm) across for 8 pitas. Keep stacked rounds covered with a towel while working to prevent drying.

Preheat cooking surface

Preheat a heavy skillet, cast-iron pan, or baking stone over medium-high heat on the stovetop (or preheat oven to 475°F / 245°C with a baking stone inside). The surface must be very hot for pitas to puff. If using an oven, also preheat a baking sheet or inverted baking sheet.

Dust and transfer

Lightly dust a peel or flat baking sheet with semolina or cornmeal to prevent sticking. Transfer rolled pita rounds, one or two at a time, to the hot cooking surface or into the oven.

Cook on stovetop/skillet

If using a skillet: place a round on the dry, hot skillet. Cook 1–2 minutes until pale brown spots appear and the underside has set. Flip with tongs and cook another 1–2 minutes; the pita should puff into a pocket. If it puffs, cook an additional 10–20 seconds after puffing to set. Repeat with remaining rounds.

Cook in oven

If using a baking stone/oven: slide rounds directly onto the hot stone or inverted baking sheet. Bake 3–5 minutes; they should puff quickly and develop light golden brown spots. Remove with a peel or tongs once puffed.

Brush and keep soft

As pitas come off the heat, brush lightly with 1 tablespoon olive oil if desired and sprinkle a little coarse salt. Stack cooked pitas and wrap in a clean kitchen towel or place in a covered container to retain steam — this keeps them soft and pliable.

Serve or store

Serve warm. To store, cool completely then place in an airtight bag at room temperature for up to 2 days or refrigerate up to 5 days. Reheat in a hot skillet, oven, or microwave wrapped in a damp paper towel. For freezing, layer with parchment and freeze up to 3 months; thaw and reheat as above.