Homemade Pita
Cook
15 mins
Prep Time
30 mins
Total Time
3 hours & 30 mins
Serves
8 pitas
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 cup warm water (110°F)
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon honey (optional)
Kitchen Tools Needed:
- Large mixing bowl
- Measuring cups and spoons
- Kitchen towel or plastic wrap
- Rolling pin
- Baking stone or baking sheets
- Parchment paper
- Clean kitchen towel
Steps
- Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. If mixture doesn't foam, start over with fresh yeast.
- Make the Dough: Add flour, salt, olive oil, and honey (if using) to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm place for 1-2 hours until doubled in size.
- Divide and Shape: Punch down dough and turn onto a floured surface. Divide into 8 equal pieces and roll each into a ball. Cover with a damp towel and let rest for 15 minutes.
- Roll the Pitas: On a floured surface, roll each ball into a circle about 6-7 inches in diameter and 1/4 inch thick. Place on parchment-lined baking sheets, cover with towels, and let rest for 30 minutes.
- Preheat and Bake: Place a baking stone or inverted baking sheet on the bottom rack of oven. Preheat to 475°F for at least 30 minutes. Working in batches, place 2-3 pitas directly on the hot stone. Bake for 3-4 minutes until puffed and lightly golden.
- Cool and Store: Remove pitas and immediately wrap in a clean kitchen towel to keep soft. Let cool completely before storing in an airtight container or freezer bag.
Macros:
Total Calories: 185
Carbs: 36g
Proteins: 5g
Fats: 4g