Pita Bread Recipe
Freshly baked appetizers such as Pita Bread, sumptuous meat grills to sweets like Baklava, have them delivered right to your doorstep today!
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Ingredients
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Dough
For shaping / baking
Method
Dough
- 1
Activate yeast and mix
In a large mixing bowl combine warm water (1.5 cups, 105–115°F/40–46°C), granulated sugar (1 tbs) and instant dry yeast (2 tsp). Stir and let sit 3–5 minutes until foamy. If mixture doesn't foam, yeast may be inactive; start with fresh yeast.
- 2
Combine dry ingredients
Add 2 cups of the all-purpose flour (from the 4 cups) and the salt (2 tsp) to the yeast mixture. Stir with a wooden spoon or paddle until a shaggy batter forms.
- 3
Knead the dough
Add the remaining 2 cups flour and 2 tbs olive oil. Mix until a soft dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium speed for 5–6 minutes.
- 4
Shaping and baking
- 5
Preheat oven and prepare surface
Place a baking stone or an inverted heavy baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a baking steel, use it. While oven preheats, scatter semolina or extra flour (2 tbs) on a work surface to prevent sticking.
- 6
Divide and rest
Punch down the risen dough gently to release air. Divide into 8 equal portions (about 100–115 g each for 8 pitas). Shape each portion into a smooth ball. Cover with a damp towel and let rest 10–15 minutes to relax the gluten—this makes rolling easier.
- 7
Roll out pitas
Working with one dough ball at a time, flatten and roll into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 inch (3 mm) thick. Keep remaining dough covered to prevent drying.
- 8
Bake quickly
Carefully transfer 2–3 rolled pitas (depending on oven/baking surface size) to the preheated stone or sheet. Bake 2–3 minutes until puffed and lightly golden spots appear. If using a convection setting or very hot stone, watch closely — pitas can puff quickly. Optional: during the last minute, you can brush lightly with olive oil or spritz a tablespoon of water into the oven to increase steam for blistering.
- 9
Cool
Remove baked pitas and wrap them in a clean towel or place in an insulated container to retain softness while cooling slightly. Repeat rolling and baking with remaining dough. Serve warm or store cooled pitas in a sealed bag for up to 3 days at room temperature or freeze for longer storage.
