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Foolproof Homemade Pita Bread with Pockets

A stack of four golden, slightly charred homemade pita bread rounds resting on a white plate.
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Make soft, fluffy Greek-style pita bread from scratch using a simple stovetop method. This recipe ensures your pitas puff up perfectly to create pockets for stuffing.

Ingredients

Scale
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (about 105-115°F)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 10 minutes.
  6. Working with one ball at a time, roll it out on a lightly floured surface into a circle about 6 to 7 inches in diameter and about 1/8 inch thick. Keep the remaining dough covered.
  7. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (no oil needed).
  8. Place one rolled-out pita into the hot, dry pan. Cook for 30 to 60 seconds until bubbles appear on the surface.
  9. Flip the pita. Cook for another 30 to 60 seconds. The pita should puff up completely like a balloon. If it does not puff, press gently on the surface with a spatula to encourage the steam to create the pocket.
  10. Remove the puffed pita from the pan and place it on a clean kitchen towel. Cover it immediately to keep it soft while you cook the remaining pitas.

Notes

  • For the best puff, make sure your pan is very hot before adding the dough.
  • If your dough does not puff, it often means the dough was rolled too thin or the pan was not hot enough.
  • Store cooked pitas wrapped tightly in a clean towel to retain moisture and softness.

Nutrition

Find it online: https://afripaket.com/pita-bread-recipe-homemade-pockets/