Pita Bread Recipe
This simple, quick homemade Pita Bread Recipe yields soft, pillowy Middle Eastern flatbread ready in under two hours—perfect for dipping, stuffing, or pairing with salads.
Ingredients
- 3 cups all-purpose flour (for extra chew, use King Arthur Unbleached)
- 1 teaspoon fine sea salt
- 2 teaspoons granulated sugar or honey (feeds the yeast for better rise)
- 2¼ teaspoons active dry yeast (one packet)
- 1¼ cups warm water (110°F; should feel like a warm bath)
- 1 tablespoon extra-virgin olive oil (plus more for brushing)
- ¼ cup whole wheat flour (optional, adds fiber and a toasty flavor)
Instructions
- In a small bowl, stir warm water and sugar, then sprinkle yeast on top. Wait 5–10 minutes until the surface is foamy.
- In a large mixing bowl, whisk flour and salt. If you’re adding whole wheat flour, mix it in here for even distribution.
- Pour the foamy yeast mixture and olive oil into the flour, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead until elastic and smooth.
- Shape dough into a ball, place it in a lightly oiled bowl, and let it rest in a warm spot until doubled in size.
- Punch down the dough, divide into 8–10 equal pieces, and roll into smooth balls. Cover and let rest for 10 minutes.
- On a floured surface, gently press each ball into a 6-inch circle, keeping centers slightly thicker than edges.
- Preheat to 500°F, place a baking stone or sheet on the middle rack.
- Transfer pitas onto the hot surface and bake until puffed and golden.
- Brush with olive oil and serve warm or store.
Notes
Weighing your flour ensures consistency. For extra chew, knead 2 minutes longer. Store cooled pitas in an airtight container at room temperature. Readers who swap in half whole-wheat flour report 20% more fiber and a nuttier flavor.
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