Pita Bread

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Published May 28, 2025  ·  ⭐ 4.5 (10 reviews)

Prep	Cook	Total	Yield
20 min	15 min	2 hr	8 pitas

Difficulty: Easy

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Ingredients

Dough (8 pitas)

• 500 g strong white bread flour
• 10 g fine sea salt
• 7 g instant dried yeast
• 1 tsp caster sugar
• 2 tbsp olive oil
• 310 ml warm water

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Steps Overview

1. Mix and knead dough until smooth
2. Proof 1 hour until doubled
3. Divide and roll into thin rounds
4. Rest 15 minutes uncovered
5. Cook in a screaming-hot dry pan or under the grill — they will puff
6. Stack and cover to keep soft

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Step-by-Step

1. Make the dough

Combine flour, salt, yeast, and sugar. Add olive oil and warm water. Knead for 8–10 minutes until smooth and elastic. Cover and proof for 1 hour at warm room temperature until doubled.

2. Divide and rest

Turn dough out and divide into 8 equal pieces (about 105 g each). Roll each into a smooth ball, then use a rolling pin to flatten into a 20 cm circle about 3–4 mm thick. Lay on floured trays, cover with a damp cloth, and rest for 15 minutes.

3. Cook

Heat a heavy cast-iron pan or griddle over the highest heat for at least 5 minutes until extremely hot. Cook pitas one at a time for 1–2 minutes until they puff dramatically and brown spots appear. Flip and cook 30–60 seconds more. The puff is the pocket forming inside.

4. Keep warm

As each pita comes off the pan, wrap in a clean tea towel or stack in a covered container. The steam keeps them soft and pliable.

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Notes

• The pocket forms because the dough is thin enough that the steam pressure splits the layers — this requires high heat and the resting step.
• If they don't puff, the pan isn't hot enough, or they haven't rested long enough after rolling.
• Freshly made pitas are incomparable. They stale quickly — best eaten within 2 hours.
• Day-old pitas are excellent cut into triangles, brushed with olive oil and za'atar, and baked until crisp for chips.