Description
Soft, pillowy homemade pita bread that puffs beautifully in the oven to create perfect pockets. Made with simple pantry staples, this easy recipe delivers warm, bakery-style flatbreads ideal for wraps, sandwiches, or dipping.
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 ¼ cups warm water (110°F / 45°C)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Dissolve the yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt.
- Add the yeast mixture and olive oil to the flour mixture and mix until a shaggy dough forms.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1–1½ hours until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Shape into balls and let rest for 10 minutes.
- Preheat oven to 475°F (245°C) with a baking sheet or pizza stone inside.
- Roll each dough ball into a circle about ¼ inch thick.
- Place dough rounds onto the hot baking surface and bake for 4–6 minutes until puffed.
- Remove from oven and immediately cover with a clean kitchen towel to keep soft.
Notes
- Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Add garlic powder or dried herbs for extra flavor.
- Mix in 1 tablespoon plain yogurt for softer, richer pita.
- Brush baked pita with melted butter or olive oil and sprinkle with sea salt if desired.
- Ensure oven and baking surface are fully preheated for proper puffing.
- Store at room temperature for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 pita bread
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
