Pita Bread

1. 1
   prep · ~10 min

   Activate the yeast.

   1.In a small bowl, combine 1 cup lukewarm water (110°F) with 1 tsp sugar.

   2.Sprinkle 2 tsp active dry yeast over the water and let it sit for 5-10 minutes until foamy.

   TIPWater above 120°F kills the yeast — aim for warm bathwater temperature.
2. 2
   mix · ~2 min

   Mix the dough.

   1.In a large bowl or stand mixer, combine 3 cups flour and 1 pinch of salt.

   2.Add the yeast mixture and 2 tbsp olive oil.

   3.Mix until a shaggy dough forms.
3. 3
   knead · ~10 min

   Knead until smooth and elastic.

   Knead the dough on a lightly floured surface (or with dough hook) for 8-10 minutes, until it becomes supple and springs back when you poke it. Add a dusting of flour if it's too sticky.

   TIPThe dough should pass the windowpane test — stretch a small piece; if it forms a thin translucent membrane without tearing, it's ready.
4. 4
   rest · ~60 min

   First rise — let the dough double.

   Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.

   TIPA turned-off oven with the light on creates a perfect 80°F proofing environment.
5. 5
   prep · ~30 min

   Preheat the oven and baking surface.

   Place a baking stone or inverted baking sheet on the middle rack of the oven. Preheat to 475°F. The surface needs to get ripping hot for the pitas to puff.

   TIPPreheat at least 30 minutes. A hot surface creates the instant steam that puffs the pita.
6. 6
   prep · ~10 min

   Divide and shape the dough.

   1.Punch down the risen dough and turn it onto a lightly floured surface.

   2.Divide into 8 equal pieces.

   3.Roll each piece into a smooth ball.

   4.Cover with a towel and let rest for 10 minutes.

   TIPResting relaxes the gluten — the balls will roll out easily without springing back.
7. 7
   prep · ~8 min

   Roll the pitas.

   1.Using a floured rolling pin, roll each ball into a 6-7 inch circle about ¼ inch thick.

   2.Use even pressure and keep the circle uniform so it puffs evenly.

   3.Avoid folding or creasing the dough.

   TIPDon't flip the dough while rolling; roll from center outward in all directions keeping one side down.
8. 8
   bake · ~10 min

   Bake until puffed and lightly golden.

   1.Carefully transfer 2-3 rolled pitas directly onto the hot baking stone.

   2.Bake for 2-3 minutes — they will puff dramatically and show pale golden spots on top.

   3.Remove immediately with tongs and wrap in a clean kitchen towel to keep soft.

   4.Repeat with remaining pitas.

   TIPWatch through the oven door — the puff happens around the 2-minute mark. Don't overbake or they'll turn crisp like crackers.
9. 9
   serve

   Serve warm or store for later.

   Keep the baked pitas wrapped in the towel while you finish the batch — the steam keeps them soft. Slice in half to reveal the pocket, or tear and serve alongside dips and fillings.

   TIPTo reheat, wrap in a damp paper towel and microwave for 15 seconds, or warm directly on a gas flame with tongs.

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