Pita Bread
This stovetop method turns a soft dough into warm rounds with a tender chew. A hot pan makes the pockets pop without special equipment. Serve pita bread with dips, grilled meat or a simple salad.
Servings: 8 pitas
Equipment
- Wooden Spoon or Dough Hook
- Cast Iron Skillet or Heavy-Bottomed Pan
Ingredients
- 3 ¼ Cups all-purpose flour
- 2 Teaspoons instant yeast
- 1 Teaspoon sugar
- 1 ¾ Teaspoons salt
- 1 Cup warm water
- 2 Tablespoons olive oil
Instructions
Mix the Pita Bread Dough
- If using a stand mixer: Add all the ingredients to the bowl of a stand mixer. Mix them on low speed with the dough hook for 2 to 3 minutes until a shaggy dough forms.
- Increase the speed to medium speed and mix for 6 to 7 minutes until the pita dough is smooth, soft, and stretchy.
- If mixing by hand: Add all the ingredients to a large mixing bowl and stir them with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead it for 8 to 10 minutes until it's smooth and stretchy. Your pita dough is ready when it feels soft and you can stretch it without it breaking right away.
- Note: If the dough feels too sticky, sprinkle in flour 1 tablespoon at a time until it becomes manageable. If it’s too dry or crumbly, add water 1 tablespoon at a time until the dough comes together smoothly.
Let the Dough Rise
- Lightly oil the pita dough and turn it once so it's coated in oil.
- Cover the bowl with a lid, plastic wrap or damp clean kitchen towel and let it sit in a warm place for 1 hour, or until it doubles in size.
Shape the Dough
- Sprinkle a little bit of flour on your clean work surface. Gently deflate the puffed up dough and turn it out onto the lightly floured work surface.
- Divide the dough into 8 equal pieces.
- Roll each piece into a dough ball with your hands, cover them with a clean kitchen towel, and let them rest for 10 minutes.
Roll Out the Pita Pockets
- Using a rolling pin, roll each dough ball into a flat circle, about 5 inches wide and ¼ inch thick. Keep the circles even for uniform cooking. The rolled-out pitas don't have to be perfectly round, but consistent thickness is important.
Cook the Fresh Pita Bread
- Heat a cast iron skillet or hot skillet over medium heat (no oil needed). This is the best way to achieve perfect soft pita bread.
- Place a dough circle in the hot pan. Cook it for 30 seconds, then flip it.
- Gently press it lightly with a spatula. Watch for air bubbles. It should start to puff up into pita pockets. Flip it again and cook it until both sides have golden brown spots, 2 to 3 minutes in total.
- Remove the cooked warm pita and place it on a plate or baking sheet, immediately covering it with a clean kitchen towel to keep it warm.
- Repeat this step with the remaining dough balls. If your pita puffs don't form the first time, no worries! They will still be delicious.
Notes
Get your dough just right: The pita dough should be soft and slightly sticky but not sticking to your fingers. If it's too dry, your pitas won't puff up nicely; if it's too wet, they can become tough. Don't use too much flour when rolling.
Roll evenly: Consistent thickness helps pockets form and bake evenly.
Heat the pan properly: A hot skillet or cast iron skillet is the secret to making perfect pita puffs. You want it hot so the dough steams quickly, creating air bubbles and pita pockets. Alternatively you can cook them using a pizza stone or baking steel in a hot oven at 475°F.
Cover the dough while resting: Once rolled, cover the rolled-out pitas with a clean kitchen towel to keep them from drying out. This helps give them a nice, soft texture once they are cooked.
Cover the cooked stack: Keep cooked pitas under a towel so they stay soft.
Don’t overflour: Light dusting only or the rounds can dry out.
Roll evenly: Consistent thickness helps pockets form and bake evenly.
Heat the pan properly: A hot skillet or cast iron skillet is the secret to making perfect pita puffs. You want it hot so the dough steams quickly, creating air bubbles and pita pockets. Alternatively you can cook them using a pizza stone or baking steel in a hot oven at 475°F.
Cover the dough while resting: Once rolled, cover the rolled-out pitas with a clean kitchen towel to keep them from drying out. This helps give them a nice, soft texture once they are cooked.
Cover the cooked stack: Keep cooked pitas under a towel so they stay soft.
Don’t overflour: Light dusting only or the rounds can dry out.
Nutrition
Calories: 227kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 511mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 2mg
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