Pita bread is a soft, round flatbread with a signature pocket formed during baking. This Middle Eastern staple is perfect for wraps, dipping in hummus, or tearing into stews. With a hot oven or skillet, you can get that magical puff every time.
In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until bubbly.
Add flour, salt, and olive oil.
Stir until a shaggy dough forms, then knead for:
8–10 minutes by hand, or
5–6 minutes in a stand mixer
The dough should be soft, smooth, and slightly tacky.
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 60–90 minutes, until doubled in size.
Punch down dough and divide into 8 equal balls.
Roll each into a smooth ball, then cover with a towel and let rest for 10–15 minutes (this makes rolling easier).
On a lightly floured surface, roll each ball into a 6–7 inch round, about ¼ inch thick.
Place on a floured surface and cover while you preheat the oven or skillet.
Preheat oven to 475°F (245°C) with a baking stone or heavy baking sheet inside for at least 20 minutes.
Carefully place 1–2 pitas on the hot surface and bake for 2–3 minutes, until they puff.
Flip and bake 1 more minute for light browning.
Heat a cast iron skillet over medium-high.
Cook each pita 1–2 minutes per side, until puffed and golden brown.
Stack warm pitas and wrap in a clean towel to keep soft.
Serve warm or store once fully cooled.
A very hot surface is key. Let oven preheat thoroughly.
Don’t over-flour when rolling; dough must grip surface to puff.
Pitas that don’t puff are still delicious as flatbread.
Store at room temp in a sealed bag for 3–4 days.
Freeze for up to 2 months. Reheat in the oven or toaster.
8 servings