Pitta Bread Recipe
Make Pitta Bread Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
For shaping & finishing
Method
Dough
- 1
Bloom the yeast
In a small bowl combine the warm water, warm milk (if using), sugar and active dry yeast. Gently stir and let sit for 5–10 minutes until foamy. If it does not foam after 10 minutes, the yeast may be inactive — start with fresh yeast.
- 2
Mix the dough
In a large mixing bowl whisk together the 3 cups flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed for 6–8 minutes. Add up to the reserved 1/4 cup flour a tablespoon at a time only if the dough is excessively sticky.
- 4
First rise
Lightly oil a clean bowl with a little olive oil. Place the kneaded dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
Shaping & final proof
- 5
Divide and rest
Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (each about 85–95 g). Shape each piece into a tight ball. Cover loosely with a towel and let rest for 10 minutes to relax the gluten.
- 6
Roll into discs
Working with one ball at a time, use a rolling pin to roll each ball into a flat circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8–1/4 inch (3–6 mm) thick. Try to keep thickness even. Place rolled discs on a lightly floured tray and cover with a kitchen towel for 20–30 minutes for a short final proof — they should puff slightly.
Bake & finish
- 7
Preheat oven / heat baking surface
About 30 minutes before baking, place an inverted baking sheet, pizza stone or heavy baking steel on the middle rack and preheat the oven to 475°F (245°C). The baking surface should be very hot to create the characteristic pocket.
- 8
Bake the pittas
Working in batches, transfer 2–3 rolled discs to the preheated baking surface (use a peel or an inverted sheet pan dusted with a little flour). Bake for 4–6 minutes until the pittas puff fully and the tops have light golden brown spots. If they do not puff, bake another minute or two. Remove from oven with tongs or a peel.
- 9
Brush and rest
Immediately brush each hot pita with the tablespoon of olive oil (or brush with water for a matte finish) and sprinkle with coarse salt or sesame seeds if desired. Transfer to a clean kitchen towel and wrap loosely; the steam will keep them soft as they cool. Allow to cool for 5–10 minutes before serving so the pocket forms fully.