Serves 6
120 min
Homemade Pita Bread
Recipe GLPR266cb616fc9aef
Warm, fluffy pita bread made from scratch with a simple dough of whole wheat and all-purpose flour. This classic Middle Eastern bread features a tender crumb and characteristic pocket that's perfect for stuffing with your favorite fillings. The dough comes together with warm water, a touch of olive oil, and instant yeast, then rises and bakes until golden. Enjoy fresh from the oven.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Warm water (105–110°F)
1 tablespoon Extra-virgin olive oil, plus more for oiling the bowl
1 tablespoon Granulated sugar
2¼ teaspoons Instant yeast
1 teaspoon Kosher salt
½ cup Whole wheat flour
2 cups All-purpose flour, plus more for dusting
Directions
Pour the warm water into a large mixing bowl. Add the sugar and instant yeast, stirring gently to combine. Let the mixture sit for about 5 minutes until foamy, indicating the yeast is active.
Add the olive oil and kosher salt to the yeast mixture and stir to incorporate.
In a separate bowl, whisk together the whole wheat flour and all-purpose flour. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes, adding extra flour as needed, until the dough becomes smooth and elastic.
Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a damp kitchen towel or plastic wrap.
Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 475°F (245°C). If using a baking stone or pizza stone, place it in the oven to heat.
Punch down the dough and divide it into 6 equal pieces. Shape each piece into a ball and let them rest on the work surface for 5 minutes.
On a lightly floured surface, use a rolling pin to flatten each dough ball into a circle about 1/4 inch thick.
Place the pitas on the preheated baking stone or a baking sheet and bake for 3–4 minutes, until the bread puffs up and begins to turn golden. Do not open the oven during baking, as the steam inside helps create the characteristic pocket.
Remove the pitas from the oven when they are light golden brown and set them on a wire rack to cool slightly. Serve warm.
