Pita Recipe

Warm the water to about 105–115°F (40–46°C). In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the well. Using a wooden spoon or your hand, mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, turning to coat all sides. Cover tightly 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.

Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 90–100 g each). Shape each piece into a smooth ball by pulling the edges under toward the base.

Cover the dough balls with a clean towel and rest 10–15 minutes to relax the gluten; this makes rolling easier.

Using a rolling pin, roll each ball into a flat disc about 1/8 to 1/4 inch (3–6 mm) thick and about 6–7 inches (15–18 cm) in diameter. Work evenly to keep thickness uniform so pitas puff correctly.

Place a baking stone or an inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes so the surface becomes very hot. If you have a pizza stone, use it.

If desired, sprinkle a little semolina or flour on the hot surface or on the rolled pitas to prevent sticking. Transfer 2–3 pitas at a time to the hot stone or sheet using a peel or another inverted baking sheet. Bake for 3–5 minutes until the pitas puff fully and have light golden spots. Rotate if needed for even baking.

Remove pitas with tongs or a spatula and place on a cooling rack. If you prefer softer pitas, immediately brush with olive oil and cover with a clean towel to steam briefly.

If using, brush each pita lightly with the optional olive oil and sprinkle sesame seeds, za'atar, or coarse salt while still warm so they adhere.

Allow pitas to cool slightly before slicing open to form pockets, or serve whole. Store cooled pitas in a sealed plastic bag at room temperature for up to 2 days or freeze for up to 1 month.