Pita Bread Recipe

Dough

1. 1

   Activate yeast

   In a small bowl, combine the warm water (1.5 cups) with the sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water and let sit 5–10 minutes until foamy. If it does not foam, discard and start with fresh yeast or warmer water.

2. 2

   Mix dry ingredients

   In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour (4 cups) and salt (2 tsp) until evenly combined.

3. 3

   Combine and knead

   Make a well in the flour and pour in the foamy yeast mixture and the olive oil (2 tbs). Mix with a wooden spoon or run the mixer on low until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes by hand until smooth and elastic, or knead in the stand mixer on medium-low for 6–8 minutes. The dough should be soft and slightly tacky but not sticky; add small pinch of flour or a teaspoon of water as needed.

4. 4

   First rise

   Lightly oil a clean bowl with the optional olive oil (1 tbs). Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until roughly doubled in size, about 1 to 1¼ hours depending on room temperature.

5. 5

   Divide and rest

   Gently deflate the dough and turn it onto a lightly floured surface. Divide the dough into 6 equal pieces (each should weigh about 110–130 g depending on flour). Shape each piece into a smooth ball. Cover the dough balls with a clean towel or plastic wrap and let rest 20–30 minutes; this relaxes the gluten and makes rolling easier.

6. 6

   Shape pitas

   Preheat the oven to 500°F (260°C) and place a baking stone or inverted heavy baking sheet on the middle rack while the oven heats. If you have a pizza stone, use it. On a lightly floured surface, roll each dough ball into a circle about 6 inches (15 cm) in diameter and roughly 1/8 to 1/4 inch (3–6 mm) thick. Keep rolled circles covered while you work so they don't dry out. Lightly dust the top of each circle with semolina or cornmeal (2 tsp total) if desired.

7. 7

   Bake

   Working quickly, transfer 2–3 rolled pitas at a time onto the preheated stone or sheet (use a peel or an inverted baking sheet to slide them on). Bake for 3–5 minutes until the pitas puff fully and have pale golden spots. Flip once if your oven browns unevenly; total bake time can be 4–6 minutes. The pitas should form a pocket when they puff.

8. 8

   Cool and store

   Remove baked pitas and wrap them in a clean kitchen towel for 5–10 minutes to keep them soft while they cool slightly. Repeat with remaining dough. Store cooled pitas in an airtight container or zip-top bag for up to 3 days at room temperature, or freeze for up to 3 months (warm briefly before serving).