Pita bread originates from the Middle East and Mediterranean cuisines. It is used for gyros, shawarmas, dipping in hummus, and more.
This recipe is for fresh, homemade pita bread. It is so soft and delicious. We make it most often for gyros, but this pita is good enough to eat by itself.
The recipe makes 20 pitas. In this house, they are gone quickly, but they can be refrigerated in a plastic bag for a week or frozen for up to 3 months.
Print Recipe
Pita bread- easy and so soft!
Ingredients
- 1/4 cup Sugar
- 2 tbsp Instant yeast
- 2 cups Warm water
- 5 cups Bread flour
- 1 tbsp Sea salt
- 3 tbsp Olive oil
Instructions
- In a large stand mixer, combine sugar, instant yeast, and warm water.
- Allow to rest for a few minutes to activate the yeast.
- Add bread flour, sea salt, and olive oil.
- Using the dough hook, knead the dough for about 10 minutes.
- Remove the bowl from the mixer, lightly coat the dough ball with oil, cover with a tea towel, and allow to rest for 30 minutes.
- Separate the dough into 20 pieces. I usually weigh the dough and divide by 20 to get more equally sized pitas.
- Roll each portion of dough into a ball and place them onto a parchment paper lined sheet pan. Cover with a tea towel and let rest for 30 minutes.
- Preheat a griddle over medium heat.
- Lightly dust a work surface and rolling pin. Roll the dough balls out to about 6-inches in diameter.
- Place the dough onto the griddle and cook for about 2-3 minutes on each side. A side is finished cooking when little brown spots form.
- Place finished pitas stacked on a plate.
- The pitas are great freshly made but are still good for up to a week in a sealed bag at room temperature. They can also be frozen in a sealed bag for up to 3 months. Thaw at room temperature and rewarm for 30 seconds in the microwave.
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