Description
This Homemade Pita Bread recipe guides you through making soft, puffy pita pockets from scratch using simple ingredients like flour, yeast, and olive oil. The recipe involves activating yeast, kneading dough, letting it rise, shaping into discs, and cooking on a hot skillet until golden brown and perfectly puffed.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp dry active yeast
- 1 tsp salt
- 1 tbsp granulated sugar
Wet Ingredients
- 1 tbsp olive oil
- 1 cup warm water (divided)
Instructions
- Activate the yeast: Mix half of the warm water (about 1/2 cup) with the dry active yeast and granulated sugar. Let it sit for about 10 minutes until the mixture becomes bubbly and frothy, indicating that the yeast is active.
- Make the dough: In a mixer or large bowl, combine the flour, salt, remaining half of the warm water, and the activated yeast mixture. Knead the mixture for about 10 minutes until the dough becomes smooth and elastic, which helps develop the gluten.
- Let it rise: Cover the dough with a clean towel and place it in a warm spot. Allow it to rise for 1 to 2 hours, or until the dough doubles in size, which makes the bread light and airy.
- Shape the dough: Once risen, divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten each ball into a 1/4-inch thick disc using your hands or a rolling pin, preparing them for cooking.
- Cook the pitas: Heat a skillet over high heat. Place each dough disc in the hot skillet and cook for 2 to 3 minutes on each side. The pitas will puff up as they cook and should turn a golden brown, forming perfect pockets inside.
Notes
- Use warm water around 110°F to activate the yeast properly.
- Make sure your skillet is hot enough to help the pitas puff up when cooking.
- You can store leftover pita bread in an airtight container for up to 3 days or freeze for longer storage.
- For softer pitas, brush them lightly with olive oil after cooking.
