Pita Bread Recipe (Oven or Stovetop)
Total Time
2 hrs 15 mins
Prep Time
35 mins
Cook Time
10 mins
Rating
4.96 out of 5 stars
(122)
Ingredients
8 pita breads
- 1 cup warm water
- 2 1/4 tsp instant yeast, 1 packet
- 1/2 tsp sugar
- 1/4 cup whole wheat flour
- 2 Tbsp extra virgin olive oil, plus another 1 tsp to oil the bowl
- 2 1/2 cups all-purpose flour, plus more to dust, measured correctly
- 1 1/2 tsp fine sea salt
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Preparation
Step 1
In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Whisk to combine then set aside for 15 minutes until puffy and foamy on top.
Step 2
Add olive oil, 2 1/2 cups flour and salt and stir together with a wooden spoon until shaggy.
Step 3
Turn out onto a clean smooth surface and knead vigorously for 5 minutes. The dough should feel sticky to your hands but will get less sticky as you knead and should not be sticking to the counter. If the dough is too sticky to knead, sprinkle with a little more flour and continue kneading. Dough should be soft and tacky to the touch.
Step 4
Wash and dry the mixing bowl and grease the inside of the bowl with 1 tsp olive oil inside the bowl. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place for 45 minutes, or at room temperature about 90 minutes until doubled in volume.
Step 5
If Baking Pita: Once dough has doubled, preheat oven to 500˚F with a baking stone or baking sheet on the bottom rack position. You need to let the stone heat up for at least 20 minutes or the pita won’t puff properly.
Step 6
Punch dough down and Transfer dough to a clean surface and divide into 8 even pieces. Cup your hand around each dough ball and roll until you no longer see a dimple or seam underneath. Cover balls with a damp kitchen towel and rest 15 minutes for gluten to relax and make it easier to roll them out.
Step 7
Place a dough ball onto a surface generously dusted and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Move the disk several times while rolling to ensure it doesn’t stick to the counter. Keep rolled disks covered with a damp towel so they don’t dry out. Do not stack pitas. Let disks rest 10 minutes before baking and they will puff better.
Step 8
Place 2-3 pieces of dough on the preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Remove from oven and transfer to a rack for 5 minutes then cover with a dry towel to keep the pitas from drying out.
Step 9
Preheat cast iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. Once you see bubbling, flip the pitta and cook for 1 minute – it will puff then flip and cook another minute.
Step 10
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Chef's notes
Make sure your ingredients are fresh and yeast or flour is not expired.
Generously flour the counter before rolling the dough. If the dough sticks to the counter while rolling, the pita may tear causing steam to escape so it won’t puff properly.
Preheat baking stone – Place the stone in the oven while it’s preheating to 500˚F and make sure it’s in there for at least 20 minutes. The dough being in contact with a super hot surface is what causes trapped steam to swell and puff up the center of the pita.
Preheat cast-iron – Place over medium/high heat. You know it’s ready when you add a drop of water and it sizzles and evaporates instantly.
Forming dough balls – roll the dough until you no longer see a dimple at the bottom (which can prevent the pita from puffing properly, or cause a tear/deflating).
Use your fingertips to press the dough into a small disk before rolling it out helps to disperse the air bubbles in the dough which helps it rise more evenly.
