Homemade Pita Bread

Make soft, chewy yeast flatbreads with tender centers and pockets that puff in a very hot oven. Proof the dough, roll it thin, and bake until lightly golden for fresh pita perfect for dipping or filling.

Prep: 25 min · Cook: 16 min · Yield: 8 · Method: Oven

Ingredients

• 3.5 cups all-purpose flour
• 2.25 teaspoons active dry yeast
• 1.25 cups warm water
• 2 tablespoons olive oil
• 1 teaspoon granulated sugar
• 1.5 teaspoons kosher salt

Cooking instructions

1. Whisk the warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes, until foamy. Stir in the olive oil and salt. (about 5 min) — Warm water, about 105°F
2. Add 3 cups of the flour and stir until a shaggy dough forms. Turn it onto a lightly floured surface and knead, adding the remaining flour a little at a time, for 7 to 9 minutes, until smooth and elastic. (about 9 min)
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled in size. (about 60 min) — About 75°F to 80°F
4. Place a baking stone or heavy baking sheet in the oven and preheat to 500°F for at least 30 minutes. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, cover, and rest for 10 minutes. (about 40 min) — 500°F oven
5. Roll each ball into a 7-inch round about 1/4 inch thick, keeping the edges even. Cover the rounds with a clean towel while rolling the rest so they do not dry out. (about 12 min)
6. Carefully place 2 or 3 rounds on the hot baking surface. Bake until fully puffed and lightly golden in spots, 2 to 3 minutes. Do not overbake, or the pita may become crisp. (about 3 min) — 500°F
7. Transfer the pitas to a clean towel and cover immediately to keep them soft. Repeat with the remaining dough, then cool slightly before serving. (about 13 min)