Homemade Pita Bread

Ingredients

• 1 cup warm water
• 2.25 tsp instant yeast (1 packet)
• 0.5 tsp sugar
• 0.25 cup whole wheat flour
• 2 tbsp extra virgin olive oil (Plus another 1 tsp to oil the bowl; brush lightly on the skillet for stovetop cooking.)
• 2.5 cup all-purpose flour (Plus more to dust and, if needed, for kneading; measured correctly.)
• 1.5 tsp fine sea salt

Steps

1. 1

   In a large mixing bowl, combine the warm water, sugar, instant yeast, and whole wheat flour. Whisk to combine, then set aside for 15 minutes, until puffy and foamy on top.

2. 2

   Add the olive oil, all-purpose flour, and salt. Stir with a wooden spoon until the mixture forms a shaggy dough.

3. 3

   Turn the dough out onto a clean, smooth surface and knead vigorously for 5 minutes. It should feel sticky at first, become less sticky as you knead, and remain soft and tacky without sticking to the counter. If it is too sticky to knead, sprinkle on a little more flour and continue.

4. 4

   Wash and dry the mixing bowl, then grease its inside with 1 teaspoon olive oil. Add the dough and turn it to coat in oil. Cover tightly with plastic wrap and let rise in a warm place (about 100°F) for 45 minutes, or at room temperature for about 90 minutes, until doubled in volume.

5. 5

   For the oven method, once the dough has doubled, preheat the oven to 500°F with a baking stone or baking sheet on the bottom rack. Let the stone or sheet heat for at least 20 minutes so the pitas can puff properly.

6. 6

   Punch down the dough, transfer it to a clean surface, and divide it into 8 even pieces. Cup and roll each piece into a ball until the dimple or seam underneath is no longer visible.

7. 7

   Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes so the gluten relaxes and the dough is easier to roll.

8. 8

   Generously dust the work surface with flour. Press one dough ball gently into a disk with your fingertips to disperse air bubbles, then roll it to about 7 inches wide and less than ¼ inch thick. Move the disk as you roll to prevent sticking. Keep each rolled disk in a single layer under a damp towel; do not stack them.

9. 9

   Let the rolled disks rest for 10 minutes before cooking; this helps them puff better.

10. 10

    For oven-baked pita, place 2–3 disks on the preheated stone or baking sheet and bake at 500°F for 2–2½ minutes, until puffed. Remove and transfer to a rack for 5 minutes, then cover with a dry towel to keep them from drying out.

11. 11

    For stovetop pita, preheat a cast-iron skillet over medium-high heat and brush it lightly with olive oil. Lay a disk on the hot skillet for 30 seconds. When bubbles appear, flip it and cook for 1 minute, until it puffs; flip once more and cook for another minute.

Notes

Once completely cool, store in a zip-top bag at room temperature for up to 3 days, squeezing out as much air as possible. For longer storage, freeze in a freezer-safe zip-top bag for up to 3 months, removing excess air; the source advises not packing the pitas tightly. The recipe gives oven and stovetop methods; choose one for each batch.

Nutrition per serving

• bread
• baking
• stovetop
• yeast-leavened
• vegetarian
• dairy-free
• freezer-friendly