The Best Pita Bread Recipe Of All Time

In a bowl add warm water(110 F),salt,sugar and yeast and mix well. Cover and keep aside for the yeast bloom. This will take around 10 mins.

When the yeast has bloomed,you will see the water mix is frothed up. Add to this wheat flour,all purpose flour,olive oil and knead well till the dough comes well together.

Make sure this dough is not tough or hard. Add in extra olive oil to make this soft.

Cover with a plastic wrap or with lid and keep aside for the dough to double in size.(This takes around 1 hr)

Punch down the dough and knead again for some time.

Make equal sized dough balls and roll each disc around 6 inch wide and 1/4 inch thick.

Keep each disc covered for next 15 mins to puff.

(For using stovetop/skillet)

Apply olive oil and spread on a skillet(cast iron preferably) with help of a brush or kitchen tissue and heat the skillet.

When the skillet is hot,invert each puffed rolled disc on the skillet(be careful with hot skillet/make sure you do not touch the skillet).

The pita bread will start puffing and get bubbles, turn the pita bread after a few seconds and slightly press with spatula to help the pockets to form.

(For using Oven)

Heat oven at 425 f / 218 c and preheat the baking stone(if you are having) or baking tray for 10 mins.

Invert each disc on the baking stone or tray , keeping some space in between each disc.

Bake for 5 to 6 mins till the pockets are well formed.(Be careful with hot oven and stone/tray when handling the pita bread).