| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 40 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 8 pitas |
Ingredients
- 1 package active dry yeast
- 1 teaspoon sugar
- 11/2 cups warm water
- 1 teaspoon salt
- 31/2 cups bread flour, plus more for dusting
- 1 teaspoon olive oil
Instructions
- In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
- Turn the dough onto a lightly floured surface and knead until it’s smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
- Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 980 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 195 g |
| Dietary Fiber | 8 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 0 mg |
| Sodium | 305 mg |
Reviews
Came out amazing! Resting the balls longer made the pita even more puffy.
Could not the recipe say 2 1/4 teaspoon yeast vs 1 package one package is a very funny measurement.
Absolutely perfect! So easy ( fool proof! So tender and tasty!- Thank you chef Tyler!
Excellent, I substituted honey for the sugar and added in 1/2 cup ground wheat………yummy
Idk is it 31/2 of flour or 3 cups and half and 11/2 or 1 nad a ahalf
Worked perfectly! I had no idea making pita bread was this easy!
Delicious! Very easy to follow. Wish there was a description of what exactly elastic dough is or approximately how long to knead it. And how much should it be puffing up?
I added turmeric and garlic salt and it was delicious!!
First time try pita bread recipe, turned out to be a hit! Very excited to add this to my collection!
These pitas are outstanding! The recipe was super easy to follow, the bread was soft yet held up well to the beef, hummus, tahini, pickles, and salads that I stuffed in there. LOL! Wow- amazing! This will be a weekly must- have for my family! Thank you so much!
What to do when stuck in your home? Try new recipes. The texture, flavor, and appearance were all perfect. One did not make it to the dinner table. I’ll just say the dog ate it.