📝 About This Recipe
Experience the magic of authentic Mediterranean baking with these pillowy, steam-filled pita breads. This recipe yields a soft, chewy texture with that iconic hollow pocket, perfect for stuffing with your favorite fillings or dipping into creamy hummus. Using a blend of honey and high-quality olive oil, these pitas offer a subtle sweetness and a rich aroma that store-bought versions simply cannot replicate.
🥗 Ingredients
The Yeast Bloom
- 1 cup Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (can substitute with granulated sugar)
The Dough Base
- 2 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Whole Wheat Flour (adds a nutty depth and structure)
- 2 tablespoons Extra Virgin Olive Oil (use a high-quality cold-pressed oil)
- 1 1/2 teaspoons Kosher Salt (fine sea salt also works well)
For Baking and Finishing
- 1 tablespoon Cornmeal (for dusting the baking stone or sheet)
- 2 tablespoons Unsalted Butter (melted, for brushing after baking)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer or a large mixing bowl, combine the warm water, honey, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the olive oil, kosher salt, and the 1/2 cup of whole wheat flour to the yeast mixture. Whisk until smooth.
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3
Gradually add the all-purpose flour, one cup at a time. If using a stand mixer, use the dough hook attachment on low speed. If mixing by hand, use a sturdy wooden spoon until a shaggy dough forms.
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4
Knead the dough for about 5-7 minutes by machine or 10 minutes by hand on a floured surface. The dough should be smooth, elastic, and slightly tacky to the touch, but not sticking to your fingers.
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5
Lightly coat a clean bowl with olive oil. Place the dough inside, turning once to coat the top. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide into 8 equal pieces (roughly the size of a large egg).
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7
Roll each piece into a smooth ball. Cover the balls with a damp towel and let them rest for another 20 minutes; this relaxes the gluten and makes rolling much easier.
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8
While the dough rests, place a baking stone or a heavy-duty inverted baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). A very hot surface is the secret to the 'pocket' puff.
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9
On a floured surface, use a rolling pin to flatten one dough ball into a circle about 6-7 inches in diameter and roughly 1/4 inch thick. Aim for even thickness to ensure an even puff.
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10
Carefully place 2-3 rolled-out pitas directly onto the hot baking stone or sheet. Bake for 2-3 minutes. Watch through the oven window—they should puff up like balloons!
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11
Once puffed and very lightly golden (do not over-brown or they will become crackers), remove them with tongs and immediately place them in a basket lined with a clean towel. Cover them to trap the steam, which keeps them soft.
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12
Repeat the rolling and baking process with the remaining dough balls. Once all are cooked, brush the tops with a little melted butter and a sprinkle of parsley if desired.
💡 Chef's Tips
For the best pocket, ensure your oven and baking stone are fully preheated to 500°F before the first pita goes in. Avoid rolling the dough too thin; if it's translucent, it may tear and fail to puff. If your dough keeps shrinking back while rolling, let it rest for another 10 minutes to further relax the gluten. Store leftover pitas in a sealed plastic bag once completely cool to maintain their softness for up to 3 days. You can freeze these pitas for up to 3 months—just wrap them tightly in foil and place in a freezer bag.
🍽️ Serving Suggestions
Serve warm with a bowl of classic hummus topped with chickpeas and a drizzle of olive oil. Stuff with hot, crispy falafel, diced cucumbers, tomatoes, and a generous pour of tahini sauce. Use as a base for 'Pita Pizzas' by adding tomato sauce, mozzarella, and herbs before a quick broil. Pair with a fresh Greek salad of feta, olives, and red onions for a light Mediterranean lunch. Enjoy as a side to grilled lamb or chicken skewers (Souvlaki) with cold tzatziki dip.