Description
Light, puffy, and built with its signature pocket, pita bread is a versatile favorite from Mediterranean kitchens. It’s perfect for stuffing, dipping, or just tearing and sharing. Whether fresh from the oven or off the skillet, each bite is soft and slightly chewy — pure homemade comfort.
Ingredients
1 cup warm water
2¼ tsp active dry yeast (1 packet)
1 tsp sugar
2½–3 cups all-purpose flour
1 tsp salt
1 tbsp olive oil
Instructions
Activate Yeast: Combine warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until frothy.
Make Dough: Add flour, salt, and olive oil. Mix and knead for 8–10 minutes until smooth and elastic.
Let Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
Shape Pitas: Punch down the dough and divide into 6–8 balls. Roll each into a ¼-inch thick round.
Bake or Skillet Cook:
Oven: Preheat to 475°F (245°C) with a baking stone or tray. Bake each pita 2–3 minutes until puffed.
Skillet: Heat a dry skillet over high heat. Cook each round 1–2 minutes per side until ballooned.
Cool & Serve: Wrap warm pitas in a towel to keep soft.
- Prep Time: 15 minutes
- Rise Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 165 per pita
- Sugar: 1g per pita
- Sodium: 220mg
- Fat: 3.5g per pita
- Saturated Fat: 0.5g per pita
- Carbohydrates: 29g per pita
- Protein: 4.5g per pita