Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm water
- 2¼ teaspoons instant yeast
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
🧐 A Closer Look at the Ingredients
All-purpose flour. All-purpose flour is the foundation of this pita. It has enough protein to make a dough that is soft, elastic, and chewy. Measure carefully, preferably by weight (375 g). If you use cups, spoon the flour into the cup and level it off instead of scooping, which packs in extra flour and makes the pita dry and stiff. Keep a little extra flour nearby for dusting the work surface.
Warm water. One cup (240 ml) of warm water wakes up the yeast and hydrates the flour. The water should feel comfortably warm, like a pleasant bath, not hot. Water that is too hot can damage the yeast, and water that is too cold slows it down.
Instant yeast. Instant yeast, 2¼ teaspoons (one standard packet), makes the dough rise. It can be mixed directly with the flour, though it also works if you dissolve it in the warm water first. Use fresh yeast for the best rise.
Olive oil. A tablespoon adds a subtle fruity flavor and makes the dough softer and easier to handle.
Sugar. One teaspoon feeds the yeast and helps the pita brown lightly. It does not make the bread sweet.
Salt. Gives the bread flavor and controls the yeast. Do not skip it.
Instructions
In a large bowl, stir together the flour, instant yeast, sugar, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes, until it is smooth, elastic, and slightly tacky. Add extra flour a little at a time only if the dough is very sticky, because too much flour makes the pita dry and keeps it from puffing well.
Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Gently press the air out of the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball, tucking the edges underneath. Cover the balls with a towel and let them rest for 10 minutes. This relaxes the gluten so the dough is easier to roll.
Preheat your oven to 475°F (245°C) with a baking sheet or baking stone on the lowest rack so it gets very hot.
On a lightly floured surface, roll each ball into a round about 6 to 7 inches (15 to 18 cm) wide and about ¼ inch (6 mm) thick. Roll evenly, with no thin spots or thick edges, because even thickness is the secret to a good puff. Keep the rolled rounds covered while you work.
Carefully place 2 to 3 rounds on the hot baking sheet or stone. Bake for about 3 to 4 minutes, until the pitas puff up and are lightly golden in spots. Do not bake them until dark brown or they will become crisp instead of soft.
Remove them with tongs and repeat with the remaining rounds.
Stack the warm pitas and wrap them in a clean kitchen towel right away. The trapped steam softens them so they stay pliable and do not turn into crackers. Let them rest for a few minutes before serving.
Serve the pitas warm. Tear them for dipping or cut them open to form pockets and stuff with your favorite fillings.