Homemade pita bread is way better than the stuff you get at the grocery store or bakery. Believe me! It’s delicious, warm, freshly baked, and watching them puff up in the oven is culinary heaven!
If you follow the directions well, it’s really not difficult at all. For the best flavor, try to use freshly milled whole-wheat flour.
- ¼ cup whole-wheat flour (35 grams)
- 2 ½ cups unbleached all-purpose flour (310 grams)
- 2 teaspoons active dry yeast
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Add 1 cup of lukewarm water to a large mixing bowl. Add the yeast and sugar then stir to dissolve.
- Add in the whole-wheat flour and ¼ cup all-purpose flour and whisk together.
- Place the bowl in a warm place, uncovered, for about 15 minutes until the mixture is frothy and bubbling.
- Add in the salt, olive oil, and most of the remaining all-purpose flour (reserve ½ cup). Use a wooden spoon to stir until the mixture forms a shaggy mass.
- Dust with some of the reserved flour, then knead in the bowl for about a minute.
- Turn the dough onto a work surface and knead lightly for about 2 minutes, until smooth.
- Cover and allow to rest for 10 minutes, then knead again for 2 minutes, the dough should be soft and a bit moist.
- Put the dough back in the bowl and cover tightly with plastic wrap, then cover with a towel. Put the bowl in a warm place for about 1 hour until the dough has doubled in size.
- Heat the oven to 475°F.
- Place a heavy-duty baking sheet or a large cast-iron pan on the bottom shelf of the oven.
- Punch down the dough and divide into 8 equal pieces. Roll each piece into a little ball and place on a work surface, then cover with a damp towel and leave for 10 minutes.
- Remove 1 ball and press down and roll into a circle, of about 8-inch diameter, and about 1/8 inch thick, dusting with flour if necessary. (keep the other dough balls covered)
- Carefully lift the dough circle and place it quickly on the hot baking sheet in the oven. After 2 minutes the dough should be nicely puffed and may shrink a little. Turn over with tongs or spatula and bake for 1 more minute. The pita should be pale, with only a few brown speckles.
- Transfer the warm pita to a napkin-lined basket and cover so bread stays soft.
- Repeat with the rest of the dough balls.
- Serve and enjoy.