Homemade Pita Bread Soft Chewy (Printable Version)
# What You'll Need:
→ Dough
01 -
400 g all-purpose flour, plus extra for dusting
02 -
7 g active dry yeast
03 -
5 g granulated sugar
04 -
240 ml warm water (about 40°C)
05 -
15 ml extra virgin olive oil, plus more for oiling bowl and skillet
06 -
6 g fine sea salt
# Step-by-Step Directions:
01 -
Combine warm water, sugar, and active dry yeast in a large bowl. Let stand for 5 minutes until mixture is frothy.
02 -
Stir in olive oil and salt. Gradually add flour, mixing until dough begins to pull from the sides and feels slightly tacky.
03 -
Transfer dough to a floured surface. Knead for 10–15 minutes until smooth and elastic, adding flour sparingly if too sticky.
04 -
Place dough in an oiled bowl, cover with a kitchen towel, and let stand in a warm place for about 1 hour or until doubled in size.
05 -
Punch down dough, divide into 10 equal balls. Cover and let rest for 20 minutes at room temperature.
06 -
Roll each dough ball on a lightly floured surface into a circle approximately 15 cm in diameter and 0.6 cm thick.
07 -
Heat a cast iron skillet over medium heat and brush lightly with olive oil. Place a rolled dough round into the skillet and cook for 30 seconds. Flip and cook for another 30 seconds, then flip again and cook 1 minute until puffed and golden spots appear. Repeat with remaining dough.
08 -
Wrap cooked pitas in a clean, warm kitchen towel or foil. Optionally, keep warm in an oven set to 95°C.
# Helpful Notes:
01 -
Dough can be kneaded by hand or with a stand mixer fitted with a dough hook.
02 -
Do not use excess flour during kneading and shaping to maintain dough softness.
03 -
For additional flavor, incorporate dried herbs or spices such as za’atar or garlic powder to the flour.
04 -
Cooking in a very hot skillet or on a preheated pizza stone aids in desirable puffing.