Pita Bread Recipe

Activate and combine

In a large mixing bowl or bowl of a stand mixer, whisk together the warm water (approx. 105–115°F / 40–46°C), warm milk, instant yeast and granulated sugar. Let sit 2–3 minutes until slightly foamy. Add 2 cups of the flour, the salt and the olive oil and mix to combine.

Develop dough

If using a stand mixer with dough hook, add remaining flour 1/2 cup at a time and knead on medium for 6–8 minutes until dough is smooth, elastic and slightly tacky (not sticky). If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes, adding the remaining flour as needed to reach the same texture.

First rise

Shape the dough into a ball, lightly oil the mixing bowl, place dough back in bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Divide and pre-shape

Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 110–125 g / 3.9–4.4 oz each). Shape each piece into a smooth ball by folding edges under and pinching seams.

Rest

Cover the balls with a damp towel or plastic wrap and let rest for 15–20 minutes to relax the gluten — this makes rolling easier.

Roll out

Working with one ball at a time, lightly flour your work surface and rolling pin. Press and roll each ball into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 inch (3 mm) thick. Keep turned circles covered as you work to prevent drying.

Preheat oven and baking surface

Place a baking stone or an inverted heavy baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) for at least 30 minutes to ensure the surface is extremely hot. If you have a pizza steel/stones, use that for best puffing. Position a metal tray on the bottom rack for steam (optional).

Dust and transfer

Lightly dust a pizza peel or another inverted baking sheet with cornmeal or semolina. Transfer a rolled pita to the dusted peel. Work quickly to keep oven heat high.

Bake (steam optional)

Slide pita onto the hot stone/baking sheet. If using steam, carefully pour the 1/2 cup of water into the metal tray on the bottom rack just before closing the oven door to create a burst of steam. Bake for 2–3 minutes; the pita should puff up fully and start to brown in spots. For a softer, slightly chewier pita, bake 3–4 minutes total.

Cool

Using tongs, remove the puffed pita and place it under a clean kitchen towel or inside a covered container to trap steam and keep it soft. Repeat with remaining dough, returning the baking surface to the oven between batches if needed to maintain temperature.

Optional finishing — garlic butter or olive oil

If using garlic butter: melt garlic butter and brush lightly over hot pitas as they come out of the oven. If using olive oil: brush each pita with a thin layer of olive oil. This is best done immediately while pitas are hot so the fat absorbs and flavors the bread.

Optional toppings

Sprinkle za'atar or sesame seeds onto the brushed surface while still warm so they adhere. For za'atar, lightly press with a spatula to help it stick. Serve warm or cooled; pitas can be sliced open to form pockets or served whole.

Storage

To store: cool completely, then stack and place in a resealable plastic bag at room temperature for up to 2 days, or freeze up to 3 months with parchment between pitas. Reheat in a hot skillet, oven, or briefly in the toaster oven to revive pliability.