Summary:

Launch your homemade bakery journey with this pita bread recipe that yields soft, pocketed rounds in under two hours. Blending basic pantry staples into a smooth dough, it allows even novice bakers to enjoy fresh pita. After a brief rise, these golden discs puff perfectly in a hot oven, creating ideal vessels for fillings.

Equipment:

• Large mixing bowl for pita bread recipe dough
• Kitchen scale or measuring cups and spoons
• Rolling pin or wine bottle for flattening rounds
• Baking sheet or pizza stone
• Clean kitchen towel or plastic wrap

Ingredients: Ingredients for the Pita Bread recipe:

• 3 cups (360g) all-purpose flour, plus extra for dusting
• 1 cup (240ml) warm water (105–115°F)
• 2¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon sugar or honey
• 1 teaspoon fine salt
• 2 tablespoons olive oil

Instructions:

Part 1: Activate Yeast for Pita Bread Recipe

1. Combine warm water, yeast, and sugar in the mixing bowl.
2. Wait about 5 minutes until surface bubbles form, indicating active fermentation.
3. Stir gently to dissolve any sugar residue.

Part 2: Mix and Knead Dough

1. Pour olive oil and salt into the yeast mixture and whisk briefly.
2. Add flour gradually, stirring until shaggy dough pulls away from bowl sides.
3. Transfer to a floured surface and knead vigorously for 8–10 minutes until smooth and elastic.
4. Shape dough into a ball and place it back in the bowl; cover and rest for 30 minutes.

Part 3: Divide and Shape Pitas

1. Lightly dust your work surface and punch down the dough to release air.
2. Cut into eight equal pieces and roll each into a tight ball.
3. Use a rolling pin to flatten each ball into ¼-inch-thick discs, about 6 inches across.

Part 4: Bake Pita Bread Recipe

1. Preheat the oven to 500°F (260°C) and position the rack in the center.
2. Place discs directly on the hot baking sheet or preheated pizza stone.
3. Bake for 3–4 minutes until pitas puff and lightly brown; flip and bake an additional 1–2 minutes.

Part 5: Cool and Serve

1. Transfer baked pitas to a wire rack to cool slightly and retain crisp edges.
2. Slice gently between layers to open pockets.
3. Fill immediately with falafel, shawarma, or simple hummus for a warm pita bread recipe experience.

Notes:

• Adjust oven temperature based on appliance performance to ensure consistent puffing.
• Swap half of the water for milk to enrich dough texture without altering flavor.
• Store cooled pitas in a sealed bag for up to three days and refresh in a warm skillet.
• Freeze extra rounds by interleaving with parchment paper, thawing briefly before use.