Homemade Pita Bread

Makes 8 pitas · Prep 20 min plus rising · Cook about 5 min per batch

Ingredients

• 3 cups (375 g) all-purpose flour
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/2 tsp salt
• 1 tsp sugar
• 1 cup plus 2 tbsp (270 ml) warm water
• 2 tbsp olive oil

Instructions

1. Mix the flour, yeast, salt and sugar. Add the warm water and oil and stir into a shaggy dough.
2. Knead for 8 to 10 minutes until smooth and slightly tacky.
3. Cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
4. Heat the oven to 475°F (245°C) with a baking steel, stone or upside-down sheet pan inside.
5. Divide the dough into 8 balls, rest 10 minutes, then roll each into a 6- to 7-inch round about 1/4 inch thick.
6. Bake 2 or 3 at a time for 4 to 6 minutes, until puffed and just starting to color.
7. Stack the hot pitas under a clean towel so they stay soft.

Tips

• Get the surface very hot. A hot steel or stone is what makes pita puff.
• Roll evenly. Thin spots and thick spots stop the pocket from forming.
• Skillet method: cook in a dry, hot skillet for 1 to 2 minutes per side, pressing gently when it starts to puff.

Variations

• Whole wheat: swap up to a third of the flour for whole wheat.
• Flatbread for wraps: roll a little thinner and cook in a skillet for a softer, foldable bread.

Storage

Keep cooled pitas in a sealed bag at room temperature for 2 days, or freeze for up to 3 months. Warm in a skillet or low oven.

Serve it with

• Chicken shawarma wraps
• Lamb shawarma with tahini sauce
• Cauliflower shawarma for a vegetarian wrap
• Gear: see the starter kit