Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a rough dough forms.
- Transfer to a floured surface and knead for about 8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat oven to 475°F (245°C) with a baking tray or stone inside.
- Divide dough into 8 equal portions and roll each into a 6-inch circle about 1/4 inch thick.
- Place dough rounds onto the hot baking surface.
- Bake for 4–5 minutes until puffed and lightly golden.
- Remove and wrap in a clean towel to keep soft while baking remaining pieces.
Notes
- Ensure oven and baking surface are very hot for proper puffing.
- Wrap baked pita in a towel immediately to retain softness.
- Can substitute up to 50% whole wheat flour for added fiber.
- Dough can be refrigerated for up to 24 hours before baking.
- Cook on a skillet as an alternative, though puffing may be less dramatic.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 pita
- Calories: 170
- Sugar: 1g
- Sodium: 240mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
