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Homemade pita bread
Redondo

Homemade Pita Bread

Soft, pillowy homemade pita bread that puffs up perfectly in the oven — no kneading, no fuss, just a few pantry staples and a hot baking surface.
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Prep Time 3 hours
Cook Time 4 minutes
Total Time 3 hours 4 minutes
Servings: 6 rounds
Course: Bread
Cuisine: Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon instant yeast
  • 3/4 cup lukewarm water
  • 1 tablespoon olive oil

Equipment

  • Mixing bowl for mixing the dough
  • Rolling Pin to roll the rounds
  • bench scraper for dividing dough
  • baking steel or cast iron skillet preheated for baking
  • towel-lined bowl to wrap hot pita

Method
 

  1. Whisk flour, salt, and yeast in a bowl. Add water and oil. Mix until a shaggy dough forms.
  2. Briefly knead into a ball. Drizzle with oil, cover, and let rise 90 minutes in a warm spot.
  3. Turn out onto floured surface. Divide into 6 balls (~73g). Rest 30 minutes.
  4. Roll each ball into a 6-inch round. Let rest another 15 minutes.
  5. Preheat oven with Baking Steel or pan to 550°F. Bake 2–3 rounds at a time for 2–3 minutes.
  6. Wrap hot pita in towel-lined bowl to keep warm and soft.

Notes

Use a hot stone or cast iron skillet for best puffing. Let dough rest after rolling. Wrap warm pita in a towel to keep soft.