Simple and quick with just a 30 min rise, you’ll love making your own pita bread! Once you do, store-bought will never taste the same 🙂
This recipe makes 8 pitas about 6-8″ in diameter so a good size. They can easily be rolled out smaller or larger to fit your purposes. Just make sure your pan fits your pita!
Remember, in case you’re not familiar with Greek pita bread, these do not open into a pocket like Middle Eastern or Syrian bread. These pita are meant to be wrapped around a filling or, and probably my favorite way, cut into triangles and used as scoops for all sorts of spreads and sauces. Granted, though not traditional, I have a friend who slaters hers in jam so feel free to enjoy them as you like 🙂
Always check your water temp before adding yeast – think Goldilocks, neither too hot nor too cold! Too cold and your yeast won’t proof, too hot and you’ll kill the yeast off so no proofing there either. A nice, lukewarm or room temperature is what you’re looking for for perfect proofing.
BONUS: because this is a flatbread, it requires little kneading and only a 30 minute rising time.
Also important, this is a recipe that needs you to use your hands. Get right in there to mix everything together – a great recipe for little hands to learn in the kitchen too!
- 1 1/2 tsp active dry yeast
- 1 scant tsp sugar
- 1 1/2 cups room temperature water
- 3 1/2 cups all purpose flour
- 1 tsp salt
- 2 tbsp olive oil
Combine water, yeast and sugar in small bowl or cup. Set aside to proof for approx 15 minutes or until foamy.
Combine flour and salt in a large bowl.
When yeast has proofed, add to dry ingredients and mix just to just slightly combine.
Add olive oil and mix until all ingredients are completely combined and a somewhat raggedy ball of dough forms.
Turn ball out onto a floured surface and knead for approx five minutes. You’ll feel the dough becoming more elastic and smooth as you work it.
Return kneaded dough to a large bowl, cover with dishcloth and allow to rise for 30 minutes.
Turn out onto floured surface, punch down the risen dough just slightly and cut into 8 equal pieces. A dough scraper works beautifully for this! Roll each piece into a small ball and set aside.
With a floured rolling pin, roll out each of the balls of dough to desired size – ideally between 6 and 8′ in diameter.
Heat a cast iron skillet, brush lightly with olive oil and cook pita one at a time for about 2 minutes per side. The bread should be just slightly browned – they will puff up a bit, that’s normal. Enjoy warm or cool and store, wrapped well.