Pita Bread
Prep time
Cook time
Total time
Serves: 16
  • 2¼ teaspoons (usually 1 package) instant yeast
  • 1 teaspoon granulated sugar
  • 1½ cups warm water (about 115 degrees F)
  • 1 teaspoon kosher salt
  • 3½ cups bread flour (I recommend King Arthur), plus more for dusting
  • 1 teaspoon olive oil (for the bowl)
  1. In the bowl of your mixer, whisk together the yeast, sugar, water, and salt. Attach your dough hook, start it on low speed, and gradually add in your flour, a bit at a time, kneading until all of the flour has been added. Keep kneading until the dough forms a ball, or about 4-5 minutes. At this point, let the machine keep running and kneading the dough until it is smooth and elastic, about 6-8 minutes.
  2. Lightly oil a large bowl and add in the ball of dough, turning it over to coat it in the oil. Cover the bowl with plastic wrap and allow it to rise until it has doubled in size, about 1½ hours.
  3. When you are ready to bake your pitas, preheat your oven and baking stone (preferably) or sheet to 500 degrees F. I found it easiest to keep your oven rack lower so that I could more easily reach the stone. Punch down the dough and divide it into 8 equal sized balls. Cover the 8 balls of dough and allow to rest for 15 minutes.
  4. Lightly flour your work surface with bread flour and roll each ball into a circle about 8-inches in diameter and ¼-inch thick. Be sure that you don't have any folds or pockets in your rolled out pitas, or they will not puff up correctly. Your circles also do not have to be perfect - mine weren't!
  5. Place the pitas on your stone or baking tray, 1 or 2 at a time, depending on how many will fit. Let them bake for 3-4 minutes a piece, then remove as soon as they are lightly golden and puffed up (watch them because this happens quickly). Allow to cool (they will deflate a bit) and store in an air-tight container or sealable bag at room temperature for up to a week. These make for great sandwiches or for dipping in hummus.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/03/19/pita-bread/