Cook and Scale
Homemade Pita Bread
8 servings · 40 min total
Soft, puffed flatbreads that balloon in the oven to form the perfect pocket. Warm, pillowy and made for dips and fillings.
Ingredients
- 400 g wheat flour
- 1 tsp dry yeast
- 1 tsp white sugar
- 1 tsp salt
- 2 tbsp olive oil
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the dough — Whisk the flour, yeast, sugar and salt. Add the olive oil and about 250 ml warm water and mix to a soft dough.
- 2.
Knead and let rise — Knead for 10 minutes until smooth, then cover and let rise until doubled, about 1 hour.
- 3.
Shape and rest the pitas — Divide into 8 balls and roll each into a 5 mm thick round. Rest for 15 minutes while a tray or stone heats in a 250°C/480°F oven.
- 4.
Bake the pitas — Bake two or three at a time for 3-4 minutes until they puff into pockets. Wrap in a towel to keep them soft.