Side Of Pita Bread Recipe

Activate yeast

In a small bowl, combine the 1 cup warm water (about 105–115°F / 40–46°C) with the granulated sugar and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the all-purpose flour and fine sea salt. Make a well in the center, pour in the activated yeast mixture and 1 tablespoon extra-virgin olive oil. Stir with a wooden spoon or run the mixer low speed until the mixture comes together into a shaggy dough. If dough is too dry, add up to the additional 1/4 cup warm water a tablespoon at a time until the dough forms a soft, slightly tacky ball.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium-low for 5–6 minutes. The dough should spring back when poked and be soft but not overly sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size.

Shape pitas

Gently deflate the dough and divide it into 8 equal pieces (about 75–80 g / 2.6–2.8 oz each). Roll each piece into a tight ball and let rest, covered, for 10 minutes. On a lightly floured surface, roll each ball into a 6–7 inch round, about 1/8 inch (3 mm) thick. Keep rounds covered with a towel while you work to prevent drying.

Preheat and bake

Preheat the oven to 500°F (260°C) with a heavy baking sheet or pizza stone on the middle rack for at least 30 minutes so it's very hot. Alternatively you may use a cast-iron skillet preheated in the oven. Carefully transfer 2–3 rounds at a time to the hot surface (use a peel or inverted baking sheet dusted with flour/polenta). Bake for 3–5 minutes until the pitas puff and the tops show light brown spots. For a slightly softer exterior, you can bake with a small oven-safe dish of water on a lower rack to add steam.

Finish

Remove baked pitas to a clean towel and immediately cover them to keep soft while you bake the rest. Repeat with remaining rounds.

If desired, brush each warm pita lightly with the additional 1 tablespoon olive oil and sprinkle with sesame seeds or za'atar and a pinch of coarse sea salt. Return to the warm oven for 30–60 seconds if you want the seeds to adhere, then keep wrapped until serving.