Serves 6
150 min
Perfect Homemade Pita Bread
Recipe GLPR83fd21f59ac48b
Warm, fluffy pita bread made from scratch with a tender interior and soft exterior. This classic Middle Eastern flatbread is perfect for stuffing with your favorite fillings or serving alongside hummus and other dips. The dough combines whole wheat and all-purpose flour for added nutrition and texture, rising until light and airy before being baked to golden perfection.
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Ingredients
1 cup 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 extra for dusting
Directions
Combine the warm water (105–110°F), olive oil, sugar, instant yeast, and kosher salt in a large mixing bowl. Stir until the sugar and salt dissolve and the yeast begins to activate, about 1 minute.
Add the whole wheat flour and all-purpose flour to the wet mixture. Stir with a wooden spoon until a shaggy dough forms, making sure all dry flour is incorporated.
Turn the dough out onto a lightly floured work surface. Knead for 8–10 minutes, adding small amounts of flour as needed, until the dough becomes smooth, elastic, and only slightly tacky.
Lightly oil a clean bowl with extra-virgin olive oil. Shape the dough into a ball and place it in the oiled bowl, turning to coat all sides. Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 90 minutes, or until it has roughly doubled in size.
Turn the risen dough onto a lightly floured surface and gently punch down to release excess gas. Divide the dough into 6 equal pieces and shape each into a ball.
Cover the dough balls with a damp towel and let them rest for 15 minutes on the work surface.
Preheat your oven to 475°F. If you have a baking stone or cast-iron skillet, place it in the oven to heat.
Working with one dough ball at a time, gently flatten and stretch it into a circle about 1/4 inch thick and roughly 6–7 inches in diameter. Dust lightly with flour to prevent sticking.
Carefully transfer the flattened dough to the preheated baking stone or baking sheet. Bake for 3–4 minutes until the pita begins to puff up and the bottom starts to turn golden.
Flip the pita over and bake for another 1–2 minutes until the second side is lightly golden. The pita should puff up during baking, creating a pocket inside.
Remove the baked pita from the oven and transfer to a clean kitchen towel. Repeat with the remaining dough balls. Stack the warm pitas under the towel to keep them soft and steamy.
