Homemade Pita Bread Recipe

In a large mixing bowl, combine lukewarm water, yeast, and sugar, stirring until dissolved. Whisk in 1/2 cup of flour until smooth. Place the bowl uncovered in a warm spot for around 15 minutes until the mixture bubbles, indicating the yeast is active.

Add salt, olive oil, and nearly all remaining flour (reserve about 1/2 cup for dusting) to the sponge. Stir until a shaggy dough forms. Dust with flour and knead gently inside the bowl to bring together any loose bits.

Lightly flour a clean surface and knead the dough for a couple of minutes until smooth. Cover and rest for 10 minutes, then knead again for a couple more minutes. The dough should be slightly moist but manageable.

Lightly oil a clean bowl with olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap and a towel. Let rise in a warm place for about 1 hour until doubled in size.

Deflate the dough on a floured surface and divide it into 7 to 8 equal pieces. Shape each piece into a ball and cover them with a towel to rest for 10 minutes.

Using a floured rolling pin, roll each dough ball into an 8-9 inch wide circle about 1/4 inch thick. Keep the dough lightly floured and rested as needed if it springs back.

Preheat oven to 475°F and place a heavy pan or cast iron skillet on the middle rack to heat. Place rolled-out pitas directly on the hot pan, 2 at a time. Bake for 2 minutes on one side, then flip with tongs and bake 1 minute more until puffed. Remove and cover with a towel while baking the rest.

Heat a cast iron skillet over medium-high heat until water droplets sizzle. Lightly oil and wipe the pan. Cook each pita for about 30 seconds until bubbles form, flip and cook 1-2 minutes until toasted spots appear, then flip again and cook another 1-2 minutes until it puffs into a pocket. If puffing is minimal, gently press the pita with a towel to encourage puffing. Keep cooked pitas covered.