- 1 cup warm water
- 2 teaspoons yeast
- 2 1/2 to 3 cups all-purpose flour
- 2 teaspoons salt
- 1 to 2 teaspoons olive oil
1. Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed
2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth.
3. Let the Dough Rise: Clean a bowl and film it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, 1-2 hours.
4. Divide the Pitas: Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until you’re ready to bake them.
5. Shape the Pitas: Using a floured rolling pin, roll pieces into a circle 8-9 inches wide and about a quarter-inch thick. Sprinkle with a little extra flour if it’s starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
6. To Bake Pitas in the Oven: Heat the oven to 450°. Put it in the oven to heat. If you don’t have a baking stone, place a large baking sheet on the middle rack to heat. Place the rolled-out pitas directly on the baking stone or baking sheets, and bake for about 3 minutes. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.