Ingredients:
- 3/4 cup (180 ml) warm water (about 110°F/43°C)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 3 3/4 cups (470g) bread flour, plus more for dusting
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
Instructions:
Making the Dough:
- Activate the yeast: In a large bowl, combine warm water, yeast, and sugar. Let it stand for 5-10 minutes until the mixture becomes foamy.
- Add dry ingredients: Add the bread flour and salt to the yeast mixture. Stir to combine.
- Add olive oil: Drizzle in the olive oil gradually while continuing to stir the dough.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until you have a smooth, elastic dough. Alternatively, use a stand mixer with the dough hook attachment on medium-low speed for about 5 minutes.
- First rise: Lightly grease a bowl and place the dough inside, turning to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for 1-2 hours until doubled in size.
Shaping and Baking:
- Punch down and divide: Punch down the dough to release air. Divide it into 8-10 equal pieces.
- Shape the pitas: Roll each piece of dough into a ball, then flatten them into discs about 6 inches in diameter and 1/4-inch thick.
- Second rise: Place the rolled-out pitas on a baking sheet lined with parchment paper. Cover loosely and let them rise for another 30 minutes.
- Preheat oven and baking surface: Preheat the oven to 475°F (245°C). Place a baking stone or a heavy-duty baking sheet on the middle rack to heat up.
- Bake: Working in batches, carefully place 2-3 pitas at a time directly on the hot baking surface. Bake for 2-3 minutes, or until they puff up nicely. Flip them over and bake for another 1-2 minutes until lightly browned.
- Keep warm: Remove the baked pitas and immediately wrap them in a clean kitchen towel to keep them soft and pliable.
Tips:
- For stovetop cooking: Heat a cast-iron skillet over medium-high heat. Cook each pita for 1-2 minutes per side or until slightly charred and puffed.
- Storage: Store leftover pita bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Serving idea: Serve your warm pitas with hummus, falafel, grilled meats, and salads.
Enjoy your homemade pita bread!
