| Level: | Easy |
| Total: | 10 hr |
| Active: | 40 min |
| Yield: | 8 pitas |
Ingredients
- 1 1/3 cups warm water, around 110 degrees F
- 1 tablespoon honey
- 1/2 teaspoon active dry yeast
- 3 3/4 cups bread flour, plus more for dusting (see Cook’s Note)
- 4 1/2 teaspoons olive oil, plus more for spraying or brushing
- 2 teaspoons kosher salt
Instructions
- Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
- To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
- The next day, allow the dough to temper back to room temperature for 1 hour.
- Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
- Place a flat cast-iron pan onto the grill grate to preheat.
- On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
- To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
- Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 263 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 254 mg |
Reviews
These were so easy and delicious – so much better than store bought! Came together quickly and easily. Cooked them on a flat top grill and they came out perfect!
Not my favorite recipe, taste was fine, but very dense. I prefer to use Aarti’s recipe for naan instead.
Although my yeast was well within the expiration date the dough didn’t rise at all, so I was not able to bake it
Made these for my family last night. They said that these pita’s were the best that they have ever had. Looks like we won’t be buying pita’s anymore.
Great recipe. I made this exactly how Simon made them. Easy to make. I will make them again instead of buying them.
I was really looking forward to making these. They cooked up beautifully, but they lacked flavor. Maybe a little sea salt sprinkled on top would have helped? Maybe a little butter brushed on one side? I think the cook times vary a lot – I should have cooked until brown spots appeared. I froze half the dough and will try again with my changes noted – and will write back! Would give it 4.5 stars if I could.
This is the best recipe I have found for homemade pita bread. So much better than store bought!!! I cooked mine in the oven, as there are 8 inches of snow on the ground, and found that 1 minute per side is not enough, so I did about 3 for each side and they got really puffy and have a nice color on them! I cooked them directly on my pizza stone. Don’t forget to add the pan of water! Highly recommend.
These were easy and delicious. Made them on the grill. So much better then store bought. Well worth the effort !
Wonderful! Made half on the grill and half in the oven and both were fabulous. (It was cold outside so i gave up and finished it in the oven)
Tried using cup for cup gluten free flour and they were flat hard discs, should have added xanathen gum