Ingredients
Method
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, salt, and instant yeast. Mix well to blend the dry ingredients.
- Add the warm water and olive oil, mixing with a spoon or your hands until a soft dough begins to form.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
- Place the dough into a clean, oiled bowl. Cover with a kitchen towel and let it rise in a warm place until doubled in size, approximately 1 hour.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball.
- Roll each ball into a flat circle about 0.5 cm (¼ inch) thick using a rolling pin.
- Preheat your oven to 250°C (480°F) and place a baking sheet upside down or a pizza stone inside to heat.
- Place the dough circles (as many as will fit) onto the hot baking surface. Bake for 4-5 minutes, until the pitas puff up and are lightly golden.
- Remove from oven and cover with a clean kitchen towel to keep them soft. Repeat with the remaining dough.
- Serve your homemade pita bread warm or at room temperature, perfect for sandwiches or dipping!
Notes
Few breads offer as much versatility as pita bread. Originally from the Mediterranean, it complements everything from hummus and falafel to modern wraps and mini pizzas. With its signature pocket, pita is the perfect partner for sandwiches, scooping dips, or simply enjoying warm with a drizzle of olive oil.
For fluffy, well-puffed pitas, make sure your oven and baking surface are very hot before baking—this is essential for the pocket to form. A pizza stone or an upside-down baking sheet works well to mimic traditional stone ovens. Don't roll the dough too thin; about 1/4 inch ensures a good rise.
If you’re short on ingredients, you can use only all-purpose flour—your pitas will still come out soft, though a whole wheat mix adds a nutty depth. Yeast freshness matters too; old yeast may lead to flat pitas, so check the expiration date before starting.
Try brushing the warm pitas with garlic-herb olive oil for added flavor, or sprinkle them with sesame seeds before baking for a Middle Eastern touch. Leftover pita can be sliced into triangles and toasted for crunchy chips, ideal with tzatziki or baba ganoush.
Serving and Pairing Ideas
- Serve warm, stuffed with grilled vegetables, chicken, or falafel for a hearty meal.
- Pair with salads like tabbouleh or fattoush for a lighter spread.
- For a breakfast option, fill with scrambled eggs and fresh greens.