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Ingredients
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Pita (makes 6 pieces)
Method
Pita (makes 6 pieces)
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam after 10 minutes, discard and restart with fresh yeast.
Mix dough
In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture, olive oil, and warm milk (if using). Stir with a wooden spoon or use the mixer with a dough hook until a shaggy dough forms.
Knead
Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons more flour if excessively sticky.
Divide and rest
Gently deflate the dough and transfer to a work surface. Divide into 6 equal pieces (about 80–90 g / 3 oz each). Shape each piece into a smooth ball. Cover loosely with a towel and let rest 15–20 minutes to relax the gluten — this makes rolling easier.
Shape
Preheat the oven to 500°F (260°C) with a baking stone, heavy baking sheet, or cast-iron pan on the middle rack. Sprinkle a baking peel or another sheet with semolina or cornmeal. Working with one ball at a time, roll each ball into a circle about 5–6 inches (12–15 cm) in diameter and roughly 1/8 inch (3 mm) thick. Keep the other dough covered so it doesn't dry out.
Bake
Slide 2–3 pitas at a time onto the preheated baking surface. Bake for 3–5 minutes until they puff fully and develop light golden brown spots. For an extra blistered appearance, you can broil on high for 30–60 seconds at the end, watching closely.
Cool and store
Remove baked pitas and stack them on a clean kitchen towel; cover to keep soft. Once cooled to room temperature, place in a resealable bag. These homemade pitas will stay soft for 2–3 days at room temperature or up to 1 week refrigerated; reheat wrapped in foil at 300°F (150°C) for 5–8 minutes or warm briefly in a skillet.