Homemade Pita Bread

Recipe View Gather all ingredients. (5 minutes)

Recipe View In the bowl of a stand mixer, combine the yeast, warm water, and 1 cup of flour. Whisk together until smooth. Let the mixture rest until it becomes bubbly and foamy, indicating the yeast is active. (15 minutes)

Recipe View Add 1 1/2 tablespoons of olive oil and the salt to the yeast mixture. Gradually add 1 1/2 cups of flour. Using the dough hook attachment, mix at low speed until a soft, supple, and slightly sticky dough forms. Knead the dough on low speed until it is slightly springy and still soft. (5-6 minutes). If the dough sticks to the sides of the bowl, add up to 1/4 cup of flour, a little at a time, until it pulls away cleanly.

Recipe View Turn the dough out onto a lightly floured work surface and shape it into a ball.

Recipe View Wipe the inside of the mixing bowl with 1/4 teaspoon of olive oil. Return the dough to the bowl, turning it to coat lightly with the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until it has doubled in size. (2 hours)

Recipe View Once the dough has doubled, gently remove it from the bowl and place it on a lightly floured surface. Pat the dough into a flat shape, approximately 1-inch thick. Use a knife or dough cutter to divide the dough into 8 equal pieces.

Recipe View Shape each piece into a smooth ball. Gently pull the dough from the sides and tuck the ends underneath to create a taut surface on top.

Recipe View Cover the dough balls loosely with lightly oiled plastic wrap to prevent them from drying out. Let them rest for 30 minutes.

Recipe View Transfer the rested dough balls to a lightly floured work surface. Sprinkle the tops with a bit of flour. Gently pat each dough ball with your fingers to form a flat, round disc, about 1/4-inch thick. Allow the shaped dough to rest for 5 minutes before cooking.

Recipe View Brush a cast iron skillet or heavy-bottomed pan with the remaining 3/4 teaspoon of olive oil. Heat the skillet over medium-high heat until it is hot but not smoking. Place one round of dough into the hot skillet. Cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are puffed and golden brown. The pita should puff up in the skillet; this creates the pocket.

Recipe View Stack the cooked pitas on a plate. As they cool enough to handle, slice them in half and gently open the pocket inside. Fill with your favorite ingredients and enjoy!