Pita Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine the warm water and sugar in a small bowl, sprinkle active dry yeast over the top, stir gently, and let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to the flour in the next step.

Combine dry ingredients: In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), whisk together the flour, instant yeast, sugar, and salt until evenly distributed.

Add wet ingredients: With the mixer running on low, pour in the warm water and olive oil. If you proofed active dry yeast separately, add the foamy yeast mixture now. Mix until the dough comes together into a shaggy mass, about 1–2 minutes.

Knead the dough: Increase speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes, adding small amounts of flour only if the dough is too sticky.

First rise: Lightly oil a clean bowl, place the dough inside, turning to coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Preheat oven and baking surface: Place a baking stone or an inverted heavy baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If you have a pizza steel, that works well too.

Divide the dough: Gently deflate the risen dough and turn it out onto a work surface lightly dusted with semolina or flour. Divide the dough into 8 equal pieces (about 2.5–3 oz / 70–85 g each). Shape each piece into a smooth ball by folding edges under and sealing the seam.

Rest the dough balls: Cover the dough balls with a lightly damp towel or plastic wrap and let them rest for 15–20 minutes. This relaxes the gluten and makes rolling easier.

Roll into rounds: Working with one ball at a time, gently flatten with your hand and use a rolling pin to roll each ball into a circle about 6–7 inches (15–18 cm) in diameter and about 1/8 to 1/4 inch (3–6 mm) thick. Keep the others covered while you work. Dust lightly with semolina or flour if dough sticks.

Bake the pitas: Carefully transfer 2–3 rolled pitas at a time to the preheated baking stone or inverted sheet (use a peel or an overturned baking sheet to transfer if available). Bake 2–4 minutes until the pitas puff into pockets and develop light golden spots. Flip once with tongs or a spatula and bake another 30–60 seconds if needed to finish puffing and lightly brown. Timing depends on oven temperature and how hot your baking surface is.

Keep warm and brush: Remove baked pitas to a clean kitchen towel and cover to keep warm and soft. If desired, brush lightly with olive oil for added flavor and shine. Repeat baking with the remaining rolled pitas.

Cool and store: Let pitas cool slightly before stacking. Serve warm. To store, place cooled pitas in an airtight bag at room temperature for up to 2 days, or freeze for up to 1 month. Reheat by wrapping in foil and warming in a 350°F (175°C) oven for 5–10 minutes or briefly on a hot skillet.