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Pita Bread
Ouma Irene's Recipe

Step-by-Step Guide to Making Pita Bread at Home

There’s nothing quite like warm, freshly baked pita bread. Puffy, soft, and slightly chewy, it’s perfect for stuffing with falafel, dipping into hummus, or wrapping around grilled meats and veggies.
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Prep Time 2 hours 5 minutes
Cook Time 16 minutes
Servings: 12
Course: Brunch, dinner, Lunch
Cuisine: Greek
Ingredients Method

Ingredients
  

  • ¾ cup warm water
  • 2¼ tsp dry yeast
  • 1 tsp sugar
  • 1 tbsp sugar
  • 3¾ - 469g ground bread wheat flour I used Eurika Mills, Traditional Unbleached Stoneground flour -No additives or perservatives
  • 1½ tbsp extra-virgin olive oil plus more for greasing the bowl
  • ¾ cup whole-milk Greek Yogurt

Method
 

Activate the yeast:
  1. In a medium bowl, stir together the warm water, yeast, and 1 teaspoon of sugar. Let it sit until foamy, about 5 minutes
Make the dough:
  1. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl), combine the flour, salt, and remaining tablespoon of sugar. Add the yeast mixture, olive oil, and yogurt. Mix until combined.
Knead the dough:
  1. Using the stand mixer on medium speed (or by hand on a floured surface), knead the dough until soft and slightly sticky, 7 to 10 minutes. Add more flour if necessary, a tablespoon at a time.
First rise:
  1. Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise until doubled in size, about 2 hours.
Shape the pitas:
  1. Turn the dough out onto a clean work surface and divide it into 12 equal portions. Sprinkle the surface with breadflour. Roll each into a ball, cover, and let rest for 20 minutes.
    Pita Bread
Preheat and roll out:
  1. While the dough rests, preheat the oven to 500°F or 220℃ (My oven does not go warmer, but they baked perfectly) and line two baking sheets with parchment paper. Roll each dough ball into a circle ¼ to ½-inch thick. I did not dust the excess flour off the circles, (optional)
Bake:
  1. Arrange the dough rounds on the prepared sheets, spaced about 1 inch apart. – Very Important Bake one sheet at a time in the center of the oven for 5 to 8 minutes, until puffed and lightly golden. Rotate the pan halfway through baking for even browning.
Cool and serve:
  1. Transfer baked pitas to a wire rack to cool slightly before serving.
Recipe Tips
  1. Weigh your flour: For accuracy and consistency, use a kitchen scale. Volume measurements can vary significantly.
    Bake in batches: Bake one sheet at a time in the center of the oven for even puffing and browning.
    Rotate the pan: At the 5-minute mark, rotate the baking sheet to help the pitas puff evenly.
    Flatbreads: Simple Ingredients, Endless Possibilities
    Freeze for later: Freeze extra pitas in an airtight container. Reheat in a toaster to refresh them—no need to thaw first!