Homemade Pita Bread
A homemade version of the amazing pita bread you can get at Middle Eastern restaurants! Adapted from Tyler Florence.
- Prep Time: 20 mins
- Cook Time: 4 mins
- Total Time: 24 minutes
- Yield: 8 pitas 1x
- Category: Bread, Yeast Bread
- Method: Mixing, Kneading, Baking
- Cuisine: Middle Eastern, Greek
- 1 package instant yeast, I used Red Star Platinum yeast
- 1 teaspoon sugar
- 1 1/2 cups warm water
- 1 teaspoon salt
- 31/2 cups bread flour
- 1 teaspoon olive oil
- In your heavy duty stand mixer fit with the dough hook, combine the yeast, sugar, and warm water and blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. Mix for about 4 minutes until the dough forms a ball.
- Turn the dough onto a lightly floured surface and knead until it’s smooth and elastic. Oil a mixing bowl and place the dough into the bowl. Turn it over so an oiled surface is on the top, cover with plastic and move to a warm, non-drafty spot in your kitchen. Let rise until double in size, about 1½ hours.
- When dough is almost done proofing, place a large pizza stone on a lower oven rack and preheat the oven to 500º.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball. Dust dough balls with flour and keep covered with a towel or plastic wrap. Allow the balls of dough to rest, for 15 minutes.
- Using a rolling pin, roll each dough ball into a 6-8-inch round, about ¼-inch thick. So that it puffs up properly, make sure the round is smooth and without any folds. Cover the rounds after they’re rolled. Place two of the rounds on the pizza stone and cook for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch carefully so they don’t burn. Cool on a wire rack before serving.
Total time does not include proofing time.