Easy Homemade Pita Bread Recipe

In a large mixing bowl, add the lukewarm water. Stir in the active dry yeast and sugar until they dissolve. Whisk in 1/2 cup of the all-purpose flour. Set the bowl, uncovered, in a warm place for about 15 minutes. The mixture should become bubbly and foamy, indicating the yeast is active.

To the bubbly sponge mixture, add the kosher salt, extra virgin olive oil, and most of the remaining flour, holding back about 1/2 cup for dusting later. Stir with a wooden spoon until the mixture forms a shaggy mass. Dust your work surface with a very small amount of flour and turn the dough out. Knead for a couple of minutes until it becomes smooth, being careful not to add too much flour.

Cover the dough and let it rest for 10 minutes. After the rest, knead for a few more minutes until the dough passes the "windowpane test" (stretching thin enough to see light through it without tearing).

Clean your mixing bowl and lightly coat it with extra virgin olive oil. Place the dough ball back in the bowl, turning it a few times to coat it lightly with oil. Cover the bowl tightly with plastic wrap and then place a kitchen towel over it. Let the dough rise in a warm, draft-free spot for about one hour, or until it has doubled in size.

Gently deflate the risen dough and place it on a clean work surface. Divide the dough into 8 equal pieces and roll each piece into a smooth ball. Cover the balls with a kitchen towel and let them rest for 10 minutes.

Working with one ball at a time, use a floured rolling pin to roll it into an even circle about 8 to 9 inches wide and about a quarter-inch thick. If the dough springs back while rolling, let it rest for a minute before continuing.

For the Oven Method: Preheat your oven to a very hot 475 degrees F. Place a heavy baking pan or a large cast iron skillet inside the oven to get screaming hot. Carefully place one or two rolled-out pitas directly onto the hot surface. Bake for about 2 minutes. Using tongs, carefully flip the pitas and bake for 1 more minute. Remove from the oven.

For the Stovetop Method: Heat a dry cast iron skillet over medium-high heat until a drop of water sizzles instantly. Place a rolled-out pita onto the hot skillet. Cook for about 30 seconds, until you see bubbles forming. Flip it over and cook for 1 to 2 minutes on the other side, until you see large toasted spots. Flip it one last time and cook for another minute.

As soon as the pitas are cooked, immediately stack them and wrap them in a clean kitchen towel to trap steam and keep them soft and pliable.