Pita bread

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5 from 3 votes

Soft and kind of fluffy pita bread.

Prep Time20

Cook Time25

Rising time2 30

Course: Bread, Snack

Cuisine: Greek

Servings: pita breads

Calories: 148kcal

Author: Mia Kouppa

Equipment

Ingredients

2 teaspoons (8 grams) active dry yeast
1 cup (250 mL) lukewarm water
2 ¼ cups (337 grams) all-purpose flour
1 teaspoon sugar
1 ½ teaspoons salt
1 tbsp (15 mL) olive oil

US Customary - Metric

Instructions

Combine the yeast and water, stir gently and let sit approximately 5 minutes, to dissolve. You should see some bubbling on the surface of the water.
2 teaspoons (8 grams) active dry yeast, 1 cup (250 mL) lukewarm water
In a stand mixer, add the flour, sugar, salt, the oil and the yeast mixture.
2 ¼ cups (337 grams) all-purpose flour, 1 teaspoon sugar, 1 ½ teaspoons salt, 1 tbsp (15 mL) olive oil
Using the bread hook attachment, mix on low speed, until the dough is soft and smooth, about 5 minutes.
Alternatively instead of using a mixer, you can mix everything in a bowl, and knead by hand. Keep in mind that the dough will be a little sticky. If it’s too sticky however, and sticks to the side of the mixing bowl, or your hands, add a tablespoon of flour at a time, to a maximum of 1/4 cup.
Form a ball with the dough and place it in an oil lined bowl. With clean hands, rub a little olive oil over the dough. Cover with tea towels and let rise in a warm, draft free place until it has doubled in size. This should take 2 to 3 hours.
Once your dough is ready, knead it gently, and turn it out onto a flat surface. Cut the dough into 8 equal pieces. Shape each piece into a ball, flatten them a bit with the palm of your hand, and place on a cookie sheet. Cover with a tea towel and let rise again for 15 minutes.
On a very lightly floured surface, take one dough piece at a time, flatten it with your hand and then roll it into a flat circle with a rolling pin. You should end up with a circle of dough which is about 6 inches wide and 1/4 inch thick.
Add a little olive oil onto a non-stick pan and heat to medium-low. Cooking one pita bread at a time, cook the first side for a minute or two (we like to rotate the pita every 30 seconds), until the bread begins to puff up in places. Flip the bread and cook the second side for another minute or two, rotating the pita every 30 seconds. Brush the pan with olive oil after you have cooked two pita breads. Repeat the process until you have used all your dough.
While you are finishing up with your pita breads, place the ones you have cooked on a plate and cover them gently with a paper towel.
If you don’t eat them right away, let your pitas cool and place them in a resealable bag. Because these are best eaten warm, you can reheat the pita in a frying pan or microwave when you are ready to enjoy them.
Enjoy!

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