Pita Bread Recipe

Activate yeast (if using active dry)

If using active dry yeast, combine the warm water (1 cup) with the sugar (1 tsp) and yeast (2 tsp) in a small bowl. Stir gently and let sit 5–10 minutes until foamy. If using instant yeast, you can skip this step and add the yeast directly to the flour, mixing with the warm water to hydrate.

In a large mixing bowl, whisk together the flour (3 cups) and salt (1 tsp). Make a well in the center.

Add the olive oil (1 tbs) and the yeast mixture (or water + instant yeast) to the well. Stir with a wooden spoon or dough hook until a rough shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.

Lightly oil a clean bowl. Shape the dough into a ball and place it in the bowl, turning once so the top is lightly coated in oil. Cover with a damp towel or plastic wrap.

Let the dough rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces (each will be about 125–160 g depending on flour weight).

Shape each piece into a smooth ball by pulling edges underneath and pinching the seam. Cover the balls with a towel and rest for 10–15 minutes to relax the gluten; this makes rolling easier.

Using a rolling pin, roll each ball into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 to 1/4 inch (3–6 mm) thick. Keep the surface lightly dusted with flour to prevent sticking.

Preheat your oven to 475°F (245°C). Place an inverted heavy baking sheet, pizza stone, or cast-iron skillet on the middle rack while the oven preheats so it becomes very hot. Optionally place a shallow metal tray on the bottom rack to hold water for steam.

Sprinkle a little semolina or cornmeal (about 1/2 tsp per piece) on a piece of parchment or a lightly dusted peel/board to prevent sticking. Transfer one or two rolled pitas at a time (do not overcrowd) to the hot baking surface. If using a peel, slide the pita onto the preheated stone/skillet. If using an inverted baking sheet, place the pita on parchment and slide it onto the hot sheet.

Bake for 3–6 minutes until the pita puffs up and the surface has light brown spots. If you want extra puff and a slightly blistered surface, add 1/4 cup water to the shallow tray on the bottom rack right before (or immediately after) loading the oven to create steam.

Using tongs or a spatula, remove the puffed pita from the oven and transfer to a clean towel. Cover with the towel to keep soft while you bake the remaining pitas.

Repeat with the remaining dough circles until all 4 pitas are baked.

Let the baked pitas rest covered for 5 minutes. This keeps them soft and helps maintain the pocket. If you prefer a slightly chewier crust, let them cool uncovered for a few minutes first.

Serve warm or store completely cooled in an airtight container or plastic bag for up to 2 days at room temperature, or freeze for longer storage.