Homemade Pita Bread

Method12 steps

1. 1

   Step 1: Prepare 1 cup water that is just lukewarm, not hot. Check it before adding the active dry yeast; adjust its temperature as needed while keeping the final measured amount at 1 cup.

   Uses 1 cup lukewarm water

2. 2

   Step 2: Stir the 2 teaspoons active dry yeast and ¼ teaspoon sugar into the lukewarm water from step 1 until dissolved. Leave for around 10 minutes to become active and frothy.

   Check active yeast · 10 minUses Complete measured lukewarm water · 2 teaspoons active dry yeast · ¼ teaspoon sugar

3. 3

   Step 3: Choose hand kneading or a stand mixer. In a bowl, mix the 3 cups flour, 1 teaspoon salt and 2 tablespoons olive oil, then add the complete yeast-water mixture from step 2. For the hand route, knead for about 10 minutes until the dough springs back when poked. For the mixer route, mix these same ingredients into a dough here and use step 4 for kneading.

   Uses 3 cups all-purpose flour for the dough · 1 teaspoon salt · 2 tablespoons olive oil · Complete activated yeast-water mixture

4. 4

   Step 4: If you chose the hand route, keep the kneaded dough from step 3 ready and continue to step 5. If you chose the mixer route, knead the mixed dough from step 3 for approximately 8 minutes until it forms a smooth ball. Use only your chosen kneading route.

   Uses Complete mixed or hand-kneaded dough for the selected route

5. 5

   Step 5: Cover the prepared dough from step 4 with a clean damp cloth. Leave to rise for about 2 hours, or until doubled in size.

   Check doubled dough · 120 minUses Complete dough after the selected kneading route · Clean water to dampen the proving cloth

6. 6

   Step 6: Divide the risen dough from step 5 into 16 balls. Lightly flour the work surface with the additional dusting flour, set the balls on it and keep them covered with a clean muslin cloth.

   Uses Complete risen dough · Additional all-purpose flour for the work surface

7. 7

   Step 7: Preheat a heavy nonstick pan or skillet over medium-high heat for around 5–10 minutes, until very hot and ready to cook a pita.

8. 8

   Step 8: Take one of the 16 dough balls from step 6, keeping the remaining balls covered. Roll it on the floured surface to about 0.5 cm thick and transfer it to the hot pan.

   Uses One dough ball chosen from the sixteen, remaining balls excluded

9. 9

   Step 9: Cook the first side of the rolled pita from step 8 until it puffs. Gently guide the air bubbles together with a flat spatula. Check and flip after around 30–40 seconds.

   Flip the first pita side · 1 minUses Complete first rolled pita in the hot pan

10. 10

    Step 10: After flipping the pita from step 9, cook the second side for around 10–20 seconds, checking from 10 seconds until cooked through and lightly coloured. Lift it from the pan.

    Check the second pita side · 1 minUses Complete first pita after its first-side cook

11. 11

    Step 11: Start a stack with the cooked pita from step 10 and cover it with a muslin cloth so it stays soft. Repeat steps 8–10 with the remaining 15 dough balls from step 6, using the separate first-side and second-side checks for every pita. Add each cooked pita to the covered stack.

    Uses Complete first fully cooked pita · Remaining fifteen dough balls on the floured work surface; first ball excluded

12. 12

    Step 12: Serve the collected 16 pitas from step 11 while fresh. If storing, let them cool before sealing in an airtight bag and use within 3 days.

    Uses Collected sixteen cooked pitas; any unused work-surface flour excluded