Pita Bread
Ingredients:
- 500 g (4 cups) bread flour or all-purpose flour
- 7 g (1 packet / 2¼ tsp) instant yeast
- 4.2 g (1 tsp) sugar
- 9 g (1½ tsp) salt
- 15 ml (1 tbsp) olive oil
- 300 ml (1¼ cups) warm water
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Knead the dough for the full 8-10 minutes, until it's smooth and springs back when poked — this gluten development is what lets the pitas puff up into their signature pocket in the oven.
Instructions:
- Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add the olive oil and warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until the dough is smooth, soft, and springs back when poked. Alternatively, knead in a stand mixer with a dough hook for 6 minutes.
- First rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp towel or cling film and let rise in a warm place for 1 hour, or until doubled in size.
- Divide and rest: Punch down the risen dough and divide into 8 equal pieces (about 100 g each). Shape each into a smooth ball. Cover with a towel and let rest for 10 minutes — this relaxes the gluten and makes rolling easier.
- Roll the pitas: On a lightly floured surface, roll each ball into a circle about 20–22 cm (8 inches) in diameter and 3–4 mm thick. Even thickness is key — thick spots won’t puff properly.
- Cook: Heat a cast-iron skillet, heavy pan, or griddle over very high heat until smoking hot. Cook each pita for 1–2 minutes on the first side until large bubbles appear. Flip and cook another 1 minute. The pita should puff up dramatically — this is the steam pocket forming inside. Remove and keep warm wrapped in a clean towel.
- Alternatively, bake: Preheat oven to 250°C (480°F) with a baking stone or heavy baking sheet inside. Place pitas directly on the hot surface and bake for 4–5 minutes until puffed and just beginning to colour.
- Serve: Best eaten warm. Serve with hummus, falafel, dips, or slice open to fill.
Notes: The secret to puffing pitas is a very hot surface and even thickness when rolling. A heavy cast-iron pan or baking stone holds heat best. If your pitas aren't puffing, your pan isn't hot enough — let it heat longer before adding the next one.
Storage: Store in an airtight bag at room temperature for up to 2 days, or freeze stacked with parchment between each pita for up to 2 months. Reheat directly on an open flame or in a dry pan for 30 seconds per side.
Variations: Replace half the flour with whole wheat flour for a nuttier flavour. Add 1 tsp dried thyme or za'atar to the dough for herbed pita. Divide into 16 pieces and roll smaller for appetizer-sized mini pitas.
Serving Ideas: Serve with hummus, baba ganoush, falafel, tzatziki (vegan), or stuff with roasted vegetables, tempeh, or the Mushroom Bánh Mì fillings for a fusion twist.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The bread flour or all-purpose flour provides structure and body to the finished dish. The instant yeast helps the dough rise and develop flavor as it ferments. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Pita Bread
Ingredients:
- 500 g (4 cups) bread flour or all-purpose flour
- 7 g (1 packet / 2¼ tsp) instant yeast
- 4.2 g (1 tsp) sugar
- 9 g (1½ tsp) salt
- 15 ml (1 tbsp) olive oil
- 300 ml (1¼ cups) warm water
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The bread flour or all-purpose flour provides structure and body to the finished dish. The instant yeast helps the dough rise and develop flavor as it ferments. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Knead the dough for the full 8-10 minutes, until it's smooth and springs back when poked — this gluten development is what lets the pitas puff up into their signature pocket in the oven.
Instructions:
- Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add the olive oil and warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until the dough is smooth, soft, and springs back when poked. Alternatively, knead in a stand mixer with a dough hook for 6 minutes.
- First rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp towel or cling film and let rise in a warm place for 1 hour, or until doubled in size.
- Divide and rest: Punch down the risen dough and divide into 8 equal pieces (about 100 g each). Shape each into a smooth ball. Cover with a towel and let rest for 10 minutes — this relaxes the gluten and makes rolling easier.
- Roll the pitas: On a lightly floured surface, roll each ball into a circle about 20–22 cm (8 inches) in diameter and 3–4 mm thick. Even thickness is key — thick spots won’t puff properly.
- Cook: Heat a cast-iron skillet, heavy pan, or griddle over very high heat until smoking hot. Cook each pita for 1–2 minutes on the first side until large bubbles appear. Flip and cook another 1 minute. The pita should puff up dramatically — this is the steam pocket forming inside. Remove and keep warm wrapped in a clean towel.
- Alternatively, bake: Preheat oven to 250°C (480°F) with a baking stone or heavy baking sheet inside. Place pitas directly on the hot surface and bake for 4–5 minutes until puffed and just beginning to colour.
- Serve: Best eaten warm. Serve with hummus, falafel, dips, or slice open to fill.
