📝 About This Recipe
Experience the magic of ancient wheat with this authentic, pillowy pita bread that boasts a perfect steam-filled pocket every time. Originating from the Levant, this recipe uses a touch of honey and high-quality olive oil to create a soft, flexible crumb and a subtly charred, nutty crust. Whether you bake them in a scorching oven or on a cast-iron skillet, these breads are the soul of Middle Eastern hospitality.
🥗 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 (to feed the yeast and aid browning)
The Dough Body
- 2 cups All-Purpose Flour (sifted)
- 1 cup Whole Wheat Flour (adds a rustic, nutty depth)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for greasing the bowl)
- 1 1/2 teaspoons Kosher Salt (fine grain)
- 1/4 cup Warm Water (added gradually if dough is too dry)
For Rolling and Baking
- 1/4 cup All-Purpose Flour (for dusting the work surface)
- 1 tablespoon Cornmeal (optional, for the baking stone)
👨🍳 Instructions
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1
In a small bowl or measuring cup, combine 1 cup of warm water, the honey, and the yeast. Stir gently and let it sit for 5-10 minutes until a foamy 'head' forms on top, indicating the yeast is active.
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2
In the bowl of a stand mixer (or a large mixing bowl), whisk together the all-purpose flour, whole wheat flour, and salt until well combined.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the 2 tablespoons of olive oil.
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4
Using a dough hook on low speed (or a sturdy wooden spoon), mix until a shaggy dough forms. If there is still dry flour at the bottom, add the remaining 1/4 cup of water one tablespoon at a time.
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5
Increase the mixer speed to medium-low and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers. If kneading by hand, transfer to a floured surface and work for 10 minutes.
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6
Lightly grease a large bowl with olive oil. Place the dough inside, turning it once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Transfer to a lightly floured surface and divide into 8 equal pieces (roughly the size of a large egg).
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8
Roll each piece into a smooth ball. Cover the balls with a damp towel and let them rest for 20 minutes; this relaxes the gluten so they don't spring back when rolled.
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9
While the dough rests, place a baking stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). The surface must be screaming hot.
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10
Using a rolling pin, flatten one dough ball into a circle about 6-7 inches in diameter and 1/4 inch thick. Aim for even thickness to ensure an even puff.
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11
Carefully place 2-3 rolled-out circles onto the hot baking stone. Bake for 2-3 minutes. Watch through the oven window; the dough should puff up like a balloon.
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12
Once puffed and slightly golden (do not over-brown or they will become crackers), remove with tongs and immediately place into a basket lined with a clean kitchen towel. Covering them traps the steam and keeps them soft.
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13
Repeat the rolling and baking process with the remaining dough balls. Stack the finished pitas on top of each other inside the towel.
💡 Chef's Tips
If your pita doesn't puff, your oven or baking stone likely isn't hot enough; ensure a full 30-minute preheat. Avoid rolling the dough too thin, as it may tear and prevent the steam from creating the pocket. Keep the rolled dough circles covered while waiting for their turn in the oven to prevent a dry skin from forming. For a softer crust, lightly mist the pitas with water immediately after they come out of the oven. You can substitute the whole wheat flour with more all-purpose flour for a lighter, whiter bread.
🍽️ Serving Suggestions
Serve warm with a generous bowl of creamy hummus topped with paprika and pine nuts. Stuff with hot falafel, pickled turnips, and a drizzle of nutty tahini sauce. Use as a vessel for Shakshuka, dipping the soft bread into the runny egg yolks. Brush with olive oil and za'atar spice before a quick 30-second toast for an aromatic snack. Pair with a crisp Greek salad and grilled lamb souvlaki.