Homemade Pita Bread (Soft, Puffy & Easy)!
There’s nothing quite like warm, freshly baked pita bread.
Ingredients
- ¾ cup warm water
- 2¼ tsp dry yeast
- 1 tsp sugar
- 1 tbsp sugar
- 3¾ cups ground Bread Wheat Flour I used Eurika Mills, Traditional Unbleached Stoneground flour -No additives or perservatives
- 1½ tbsp extra-virgin olive oil, plus more for greasing the bowl
- ¾ cup whole-milk Greek yogurt
Instructions
Activate the yeast:
- In a medium bowl, stir together the warm water, yeast, and 1 teaspoon of sugar. Let it sit until foamy, about 5 minutes
Make the dough:
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl), combine the flour, salt, and remaining tablespoon of sugar. Add the yeast mixture, olive oil, and yogurt. Mix until combined.
Knead the dough:
- Using the stand mixer on medium speed (or by hand on a floured surface), knead the dough until soft and slightly sticky, 7 to 10 minutes. Add more flour if necessary, a tablespoon at a time.
First rise:
- Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise until doubled in size, about 2 hours.
Shape the pitas:
- Turn the dough out onto a clean work surface and divide it into 12 equal portions. Sprinkle the surface with breadflour. Roll each into a ball, cover, and let rest for 20 minutes.
Preheat and roll out:
- While the dough rests, preheat the oven to 500°F or 220℃ (My oven does not go warmer, but they baked perfectly) and line two baking sheets with parchment paper. Roll each dough ball into a circle ¼ to ½-inch thick. I did not dust the excess flour off the circles, (optional)
Bake:
- Arrange the dough rounds on the prepared sheets, spaced about 1 inch apart. - Very Important Bake one sheet at a time in the center of the oven for 5 to 8 minutes, until puffed and lightly golden. Rotate the pan halfway through baking for even browning.
Cool and serve:
- Transfer baked pitas to a wire rack to cool slightly before serving.
Recipe Tips
- Weigh your flour: For accuracy and consistency, use a kitchen scale. Volume measurements can vary significantly.Bake in batches: Bake one sheet at a time in the center of the oven for even puffing and browning.Rotate the pan: At the 5-minute mark, rotate the baking sheet to help the pitas puff evenly.Flatbreads: Simple Ingredients, Endless PossibilitiesFreeze for later: Freeze extra pitas in an airtight container. Reheat in a toaster to refresh them—no need to thaw first!