500–530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
360g (12.7 oz.) lukewarm water (40°C / 104°F)
3 tsp dry instant yeast
1 tsp salt
1 tsp sugar
Instructions
Activate Yeast: In a mixer’s bowl, combine the yeast, sugar, and lukewarm water. Blend to dissolve the yeast. Set aside for 5-10 minutes until the yeast froths.
Mix Dough: Add the flour and salt to the yeast mixture. Using the dough hook, mix for 6-8 minutes until the dough becomes an elastic ball and a bit sticky. You can also mix by hand.
First Proof: Coat the dough with olive oil, place it in a bowl, cover with plastic wrap and a kitchen towel. Let it sit in a warm place for at least 20 minutes, or until it doubles in size.
Shape Dough: Deflate the dough gently with your hands. Use a tiny bit of flour if it’s too sticky. Split the dough into 6 evenly sized balls (about 145g/5 oz. each). Let the balls rest for 15 minutes before shaping.
Shape Pita: Use a rolling pin or stretch with your hands to form each ball into a circle about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching will yield a softer, fluffier one. If the dough springs back, let it rest for a few minutes, then continue shaping.
Cook Pita:
Pan Method: Heat a non-stick frying pan to medium heat, add a little olive oil, and wipe off any excess. Cook each pita for about 3 minutes on each side, until slightly colored and still soft. If your pan has a lid, use it to keep the moisture in.
Steam Method: Cut a piece of aluminum foil to fit your pan. Generously sprinkle and spread olive oil on it. Shape and place your pita on the foil. Pour 2-3 tablespoons of water in the pan over medium heat to create steam. Place the pita on the foil in the pan, cover with the lid, and steam for 12-15 minutes. Flip and cook for another 2-3 minutes. For more color, press lightly with a wooden spoon while cooking.
Serving Suggestions
Serve warm with hummus, tzatziki, or your favorite dip.
Use as a base for sandwiches or wraps.
Enjoy as a side with soups and salads.
Cooking Tips
Adjust the flour amount based on the dough’s consistency.
Letting the dough rest between steps makes it easier to handle and shape.
Nutritional Benefits
Using whole-wheat flour adds fiber and nutrients.
Olive oil provides healthy fats.
Dietary Information
This recipe can be made vegan by using plant-based milk.
For a low-carb option, substitute all-purpose flour with almond flour.
Storage
Store leftover pita bread in an airtight container at room temperature for up to 2 days.
