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Homemade Pita Bread

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Soft, fluffy homemade pita bread that bakes into beautifully puffed pockets with a tender texture and rich flavor. Perfect for sandwiches, dipping, wraps, or enjoying warm straight from the oven.

Ingredients

3/4 cup warm water

1 package active dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1 tablespoon sugar

3 3/4 cups bread flour (469 grams), plus more for dusting

1 1/2 teaspoons sea salt

3 tablespoons extra-virgin olive oil, plus more for the bowl

3/4 cup whole-milk Greek yogurt

Instructions

  1. In a medium bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let rest for about 5 minutes until the mixture becomes foamy.
  2. In a large mixing bowl or stand mixer bowl, combine the bread flour, sea salt, and remaining tablespoon of sugar.
  3. Add the yeast mixture, olive oil, and Greek yogurt. Mix until the dough begins to come together.
  4. Knead the dough in a stand mixer on medium speed or by hand on a lightly floured surface for 7 to 10 minutes until soft and slightly sticky.
  5. Transfer the dough to a lightly oiled bowl, cover, and let rise for about 2 hours or until doubled in size.
  6. Preheat the oven to 500°F (260°C) and line two baking sheets with parchment paper.
  7. Turn the dough onto a clean surface and divide it into 12 equal portions. Shape each into a ball, cover, and let rest for 20 minutes.
  8. Roll each dough ball into a circle about 1/4 to 1/2 inch thick and place on the prepared baking sheets, leaving space between each piece.
  9. Bake one sheet at a time until the pitas puff and turn lightly golden, about 5 to 8 minutes. Rotate the pan halfway through if needed.
  10. Transfer the baked pitas to a wire rack and allow them to cool slightly before serving.

Notes

  • Substitute part of the bread flour with whole wheat flour for a heartier flavor.
  • Add dried herbs such as oregano, thyme, or za'atar to the dough for extra flavor.
  • Brush with olive oil and sprinkle sesame seeds on top before baking for additional texture.
  • Store cooled pita bread in an airtight container at room temperature for up to 2 days.
  • Freeze for up to 2 months in a freezer-safe bag with parchment between layers.
  • Reheat in a toaster, warm oven, or dry skillet until heated through.

Nutrition

Find it online: http://recipesbyjanet.com/homemade-pita-bread/