Pita Bread (Arabic Bread)

Directions

1. In a small bowl, combine the active dry yeast, sugar, and 100 ml of warm water. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix the ingredients using a wooden spoon or your hands until a dough forms.
4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
5. Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 230°C (450°F).
7. Once the dough has risen, divide it into 8 equal portions and shape each into a ball.
8. Roll each ball into a circle about 15 cm (6 inches) in diameter and 0.5 cm (¼ inch) thick.
9. Place the dough circles on a lightly floured baking sheet or parchment paper.
10. Bake for 5–7 minutes, until the pitas puff and turn golden.
11. Remove from the oven and cool on a wire rack.
12. Once cooled, slice in half to open the pocket.

Recipe Details

Prep Time: 20 minutes
Rising Time: 1 hour
Cook Time: 5–7 minutes per batch
Total Time: 1 hour 30 minutes
Servings: 8 pita breads
Difficulty: Medium

Variations & Substitutions

• Use half whole wheat flour for a healthier, nuttier flavor.
• Brush the pitas with olive oil and sprinkle with sesame or za’atar for extra flavor.
• Add garlic powder or dried herbs to the dough for a savory twist.
• For softer pitas, wrap them in a clean towel immediately after baking to retain moisture.

Serving Suggestions