Pita Bread Recipe

Activate yeast

In a small bowl, combine warm water (1 1/2 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If mixture doesn't foam after 10 minutes, the yeast may be inactive — discard and try fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 4 cups all-purpose flour (and optional 1/2 cup whole wheat flour if using) and 2 tsp salt. Make a well in the center and add the foamy yeast mixture and 2 tbsp 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 elastic, or knead in the stand mixer on medium speed for 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 2 tbsp more flour if excessively sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside and turn to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Divide dough

Gently deflate the risen dough and turn it out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into 8 equal pieces (for 6–7" pitas) or 10–12 pieces for smaller pitas. Shape each piece into a smooth ball by pulling edges under to create surface tension.

Rest

Arrange the dough balls on a lightly floured tray, cover loosely with a damp towel or plastic wrap, and let rest 20–30 minutes. They should puff slightly and relax, making them easier to roll.

Roll

Working with one ball at a time, lightly flour a work surface and roll each ball into a circle about 1/8"–1/4" thick and roughly 6–7 inches across. Keep rolled dough covered while you work to prevent drying.

Preheat oven and prepare

Preheat the oven to 475°F (245°C). If you have a pizza stone or an inverted heavy baking sheet, place it on the middle rack while the oven preheats for at least 30 minutes to get very hot. Optionally place a shallow metal baking pan on the bottom rack to hold 1/2 cup water for steam.

Transfer and bake

Lightly dust a pizza peel or another inverted baking sheet with a little flour. Place a rolled pita on the peel and quickly slide it onto the hot stone or baking sheet. Bake 2–3 minutes until the pita puffs fully into a pocket and the surface has light brown spots. If using a conventional baking sheet instead of a stone, bake 3–4 minutes and rotate once for even browning.

Repeat

Remove baked pita and wrap in a clean kitchen towel to keep soft. Repeat with remaining rolled pitas. If desired, lightly brush finished pitas with 1 tbsp olive oil while warm to add flavor and softness.

Allow pitas to cool slightly in the towel. Store completely cooled pitas in an airtight container or resealable bag at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–10 minutes or warm briefly in a hot skillet.