Homemade Pita Bread Recipe

Combine water, honey and yeast in the bowl of a standing mixer fitted with the dough hook. Let set until foamy (5-10 minutes).

Add olive oil and stir to combine.

Then, add 2 cups flour and salt and mix with dough hook.

Add additional flour ¼ cup at a time until dough forms a sightly sticky/tacky ball on the dough hook.

Remove to a well-floured surface and knead, adding more flour as needed until ball is smooth and only slightly sticky.

Put dough in a lightly oiled bowl covered with a damp towel in a warm place to rise until doubled (about 60 minutes).

Once dough is risen, preheat oven to 500 degrees F and lightly grease two large baking sheets.

Punch down/degas the dough and divide it into 8 equal pieces (I suggest weighing the dough to ensure even pieces. I made 8: 646.8/8 = 80.85 g per pita ).

Take pieces one at a time and roll into 7-inch circles, about ¼" thick, transfer to the greased baking sheets (4 per sheet). Cover with a lightly dampened towel and let rise for 15-30 minutes (this step is optional, but I find more of the pitas puff up nicely if they are left to rest for a few minutes).

Bake in preheated oven for 5 minutes, until puffed and lightly browned.

Remove from oven and place on a wire rack loosely covered with a slightly damp towel.

Bake the remaining 4 pitas.

Transfer to a wire rack and cover with a slightly damp tea towel to cool slightly before serving.