Pita Bread
Servings: 11 whole pitas
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Ingredients
- 2 tsp active dry yeast
- 1¼ cups warm water (about 110° F.), divided
- 2 tsp granulated sugar
- 3½ cups all-purpose flour, divided
- ½ tsp salt
- 1 Tbsp olive oil, plus a little more for oiling the bowl
Instructions
- Pour yeast into 1/4 cup of the warm water; add the sugar and let stand for 10 minutes.
- Mix 2-1/2 cups of the flour with the salt into a bowl. Form a well in the center; pour in yeast mixture and remaining 1 cup warm water and 1 tablespoon of olive oil.
- Begin to mix with your hand, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes,, until the dough is smooth and soft but not sticky.
- Oil a large bowl; place dough in the bowl and turn to coat the entire surface with oil. Cover with a damp cloth and put the dough in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in size.
- Place a heavy baking sheet or baking stone on the lowest rack of the oven.
- Preheat oven to 475° F.
- Roll out the dough, then fold and roll again. Do this a few times to get the air bubbles out of the dough. Divide into balls about 2 1/2 ounces each and cover with a dampened towel.
- Flour 2 cloths and put one on top of the other, floured sides together.
- Roll each ball into a circle on a lightly floured surface with a floured rolling pin, rolling and turning the dough as you would a pie crust. The circles should be about 7 inches in diameter. Place rolled dough circle between floured cloths as you complete each one.
- Lightly sprinkle the hot baking sheet or baking stone with flour. (A well-seasoned baking stone will not need to be sprinkled with flour.) Place a few of the circles on the stone or baking sheet (or as many as will comfortably fit in the pan). Bake for about 2-1/2 minutes on each side, or until they just begin to show some color. Total cooking time is about 5 minutes.
- Remove from the oven and cool on cooling rack. Cover pitas with towel during cooling process.
- Repeat baking process until all pitas have been cooked.
- Once cooled, place in food storage bags until ready to eat.
Notes
Adapted from The Spruce Eats. This original recipe also shows how to make the pita bread using a stand mixer.
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