Ingredients
This recipe makes 8 pitas.
- 3½ cups (420 g) all-purpose flour
- 1¼ cups (300 ml) warm water
- 2¼ tsp (7 g) instant yeast
- 1 tsp granulated sugar
- 1½ tsp salt
- 2 tbsp (30 ml) olive oil
A Quick Look at Each Ingredient
All-purpose flour is all you need. It has enough protein to develop a smooth, elastic dough while keeping the finished bread tender.
Warm water wakes up the yeast. Aim for comfortably warm, like a pleasant bath, not hot. Water that is too hot can damage the yeast and keep your dough from rising properly.
Instant yeast gives the pitas their lift and soft, airy texture.
Sugar gives the yeast a little food to help it get going, and it adds a very subtle touch of flavor.
Salt seasons the bread and helps strengthen the dough.
Olive oil adds softness, flavor and a slightly richer crumb, which fits the Greek style well.
Instructions
Add the warm water, sugar and instant yeast to a large mixing bowl. Stir gently and let the mixture sit for about 5 minutes. It should become slightly foamy, which tells you the yeast is active and ready to work.
Add the flour and salt to the bowl, then pour in the olive oil. Stir with a wooden spoon until a shaggy dough begins to form. Once it comes together, transfer it to a lightly floured surface.
Knead gently for about 5 to 7 minutes, until the dough is smooth, elastic and soft. If it feels excessively sticky, add a small amount of flour at a time, but avoid adding too much. Shape the dough into a smooth ball.
Lightly grease a clean bowl with a little olive oil and place the dough inside. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for about 1 to 1½ hours, or until roughly doubled in size.
Gently press down the risen dough to release excess air. Transfer it to a lightly floured work surface and divide it into 8 equal pieces. Shape each into a smooth ball by folding the edges toward the center and gently rolling it under your palm. Cover the balls with a clean towel and rest them for 10 to 15 minutes. This short rest relaxes the gluten and makes the dough much easier to roll.
Lightly flour your work surface. Roll one dough ball into a round about 6 to 7 inches (15 to 18 cm) across and about ¼ inch (6 mm) thick. Keep the thickness as even as you can. Cover the remaining dough balls while you work.
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The pan should be hot before the first pita goes in. You don’t need any oil.
Place one rolled pita onto the hot skillet. Cook for about 1 to 2 minutes, until bubbles begin to appear and golden-brown spots develop underneath. Flip and cook another 1 to 2 minutes. As it cooks, the pita may puff up with steam, creating that soft pocket-like center. Flip once more if needed and cook briefly until both sides have beautiful golden spots.
Move each cooked pita to a clean kitchen towel and cover it right away. Continue with the rest, stacking them under the towel as they finish. The trapped steam is what keeps them soft, warm and flexible.
Serve while they’re still warm and soft. Use them right away for wraps, gyros, dipping, sandwiches or a Mediterranean-style meal.