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Perfect Pita Bread at Home

Pita bread is an Israeli staple. It is a special round bread used for everything from dipping to stuffing. Every visitor of Israel should experience the smell of freshly baked pita bread, hot out of the oven, filling your nostrils with a mouth-watering aroma. We thought that some people might want to bring that Israeli smell into their own kitchens and try their hand at baking this delicious bread. So, we are sharing this easy pita bread recipe. The more you learn about baking this bread the more you’ll appreciate it on your next trip to Israel. Have some fun and give it a try ?
7 / 10
cook time:
2 h
Yeast 2 Tbsp
Sugar 1/2 Tsp
Lukewarm water 1⅕ Cup
Unbleached all-purpose flour 2 Cup
Israeli Olive oil 2 Tbsp
Kosher salt 2 Tsp
Step 1
Place the yeast and sugar in a small bowl. Add the lukewarm water. Stir gently to mix. Allow to sit for 5 minutes, until it becomes foamy.
Step 2
In a mixer fitted with a dough hook, add the flours, olive oil, and salt. Add the yeast-water mixture and mix on low until the dough comes together. Raise the mixer speed to medium and mix for 3 to 5 minutes. If dough seems too dry, add water 1 tablespoon at a time, taking care not to add too much water. If it feels too loose and wet, add 1 additional Tbsp flour. The dough should be firm, slightly shiny, and bounce back slightly when you touch it.
Step 3
Allow dough to rise in a greased bowl for 2 hours with a towel draped on top or covered in plastic wrap.
Step 4
Preheat the oven to 500°F (250°) Cand place a baking sheet on the top rack of oven to heat. Leave sheet in the heated oven for at least 30 minutes.
Step 5
Divide the dough into 6 to 8 even pieces (use a food scale to measure most precisely).
Step 6
Roll each piece into a smooth ball and place on a baking sheet lined with parchment paper or silicone baking mat. Drape a towel over the baking sheet and allow to sit for another 30 minutes.
Step 7
Roll out each piece of dough into a flat, round disc around 3 inches (7.5 cm) wide and ½ inch (1.2 cm) thick, using a rolling pin. Keep remaining balls of dough covered while you are working.
Step 8
In batches of one or two, place a flattened disc on the hot baking sheet at the back of the oven. Watching closely, bake for 3 minutes or until the pita has puffed up. Flip it onto the other side and bake for another 30 to 60 seconds.
Step 9
Using metal tongs, remove the pita from the oven and wrap it immediately in a towel. Repeat with remaining dough until all the pitas have baked. Keep the pita wrapped in a towel until it has completely cooled. If you place still-warm pita in a plastic bag or container, condensation will form and the bread will get soggy.