Ingredients
Method
- In a large bowl, mix the warm water, sugar, and dry yeast. Let it rest for 10 minutes until foamy.
- Add the flour, salt, and olive oil. Stir until combined and then knead the dough by hand or with a mixer for about 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough. Divide into 8 equal portions and roll each into a ball.
- On a lightly floured surface, roll each ball into a circle about 1/4 inch thick.
- Preheat the oven to 250°C (482°F) and place a baking stone or a heavy baking tray inside to heat.
- Place the circles onto the hot stone or tray. Bake for 5–7 minutes until the pitas puff up and turn lightly golden.
- Remove from oven and cover with a clean kitchen towel to keep them soft. Serve warm or at room temperature.
Notes
Pita bread is a cherished staple in Mediterranean cuisine, celebrated for its soft texture and adaptability—perfect for filling with savory spreads, fresh vegetables, or your favorite proteins. Its versatility means you can pair it with almost any dish, from classic hummus to colorful shawarma wraps.
For best results, use fresh yeast and let the dough rise fully to achieve those signature air pockets. If you don't have a baking stone, a preheated heavy baking tray does the trick for excellent puff. Using warm water can help activate the yeast more efficiently, while a quick knead (about 8–10 minutes) ensures elasticity and chewiness.