Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1¼ cups warm water
- 2 tablespoons olive oil
Instructions
- Prepare the dough: In a large bowl, combine the flour, instant yeast, sugar, and salt.
- Add the warm water and olive oil. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape the pita: Divide the dough into 8 equal pieces and roll each piece into a ball. Cover and let them rest for 10–15 minutes.
- Roll each ball into a round about 6–7 inches wide and approximately ¼ inch thick. Try to keep the thickness even so the pita puffs properly.
- Cook: Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.
- Place one pita on the dry skillet and cook for about 30–45 seconds, until bubbles begin to appear.
- Flip and cook for another 30–45 seconds. Flip again. The pita should puff up and develop light golden-brown spots.
- Remove from the pan and immediately cover with a clean kitchen towel to keep the pita soft.
- Repeat with the remaining dough.
Tips for Perfect Pita
- Make sure the pan is very hot before cooking.
- Don’t roll the dough too thin.
- Keep the cooked pita covered with a towel so it doesn’t dry out.
- For a softer texture, lightly brush the warm pita with a little butter or olive oil.
Prep Time: 20 minutes
Rise Time: 1–1½ hours
Cook Time: 15–20 minutes
Total Time: About 2 hours
Servings: 8 pita breads
