Prep time: 3 hrs | Cook time: 4 mins | Total time: 3 hrs 4 mins | Yield: 6
I never thought that making Pita is so easy! Using only four ingredients and no kneading required, you’ll get addicted to these perfect easy homemade pockets!
INGREDIENTS
2 c. (256 grams) all-purpose flour, plus more for sprinkling
1 tsp (5 grams) kosher salt
1 tap (4 grams) instant yeast
165 grams (scant 3/4 c.) lukewarm water
1 tbsp (14 grams) olive oil, plus more for drizzling
How to make Easy Homemade Pita Bread
Step 1: Place the flour, salt, and instant yeast in a large bowl. Mix well. Add the water along with the oil, then whisk using a spatula until it forms a shaggy dough. Briefly knead the dough in the bowl using your hands until the flour is absorbed and you have a sticky ball. This takes about 30 seconds. On top, drizzle a bit of olive oil, turning the dough to coat the other side. Using a tea towel, tent the bowl and let the dough sit for at least 1 1/2 hours at a warm place.
Step 2: Put baking steel or stone inside the oven before preheating it to 550 degrees F. Into 6 small pieces around 6-inch square, divide a sheet of parchment paper.
Step 3: Onto a lightly floured work surface, turn the dough out, then knead to form a ball. Divide the dough into 6 equal portions using a bench scraper. Each ball should roughly weigh 73 grams. To prevent the balls from sticking, use flour as needed. Create tension in each potion with the pinky edges of your fingers. Allow the balls to rest for at least 30 minutes.
Step 4: After at least 30 minutes, flatten one ball. Use four as needed while gently rolling it to about 6-inch round using a rolling pin. To prevent any air pockets, make sure not to aggressively roll the ball. To a sheet of parchment paper, place the rounds and allow them to rest for 15 minutes.
Step 5: Shimmy one round at a time using a pizza peel onto the preheated baking steel once the oven has preheated. I cook 3 rounds at a time for 2 minutes until the pita is lightly golden. To a tea towel-lined bowl, transfer the pita. Repeat this step with the remaining rounds.
Step 6: In an airtight container, store the pita for up to 3 days at room temperature. You can also freeze them for up to 3 months. To serve, reheat the pita first
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