Pita Bread
- Level: Easy
- Yield: 8 pita breads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 181
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 178
- Total: 1 hr 30 min
- Active: 45 min
Ingredients
1 cup warm water (100˚ F to 105˚ F)
1 1/4-ounce packet active dry yeast
(about 2 1/4 teaspoons)
2 teaspoons sugar
4 teaspoons extra-virgin olive oil, plus more for the bowl
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
Directions
- Combine the water, yeast and sugar in a small bowl or liquid measuring cup; stir gently to mix. Let stand until foamy, about 5 minutes.
- Stir the olive oil into the yeast mixture. Sift together the flour and salt into a large bowl. Make a well in the middle of the dry ingredients and add the yeast mixture. Stir together until a wet dough forms.
- Turn out the dough onto a lightly floured surface. Knead until the dough is smooth and bounces back when pressed, about 10 minutes. Form the dough into a large ball.
- Oil another large bowl and add the dough, turning to coat. Cover with a clean towel and let rise until doubled in size, 30 minutes to 1 hour.
- Set a pizza stone or pizza steel on a rack in the lower third of the oven; preheat to 475˚ F. Form the pita: Turn out the dough onto a lightly floured surface. Roll into a log, about 8 inches long; cut the log crosswise into 8 equal pieces. Roll each piece into a ball. Cover with a clean towel and let rest 15 minutes. Roll out each dough ball to a scant 1/4-inch thickness, 6 to 7 inches in diameter.
- Brush off any excess flour from the dough rounds. Place the rounds on the hot pizza stone, 2 at a time, keeping the remaining rounds covered with the towel. Bake until puffed and slightly golden, 5 to 6 minutes if using a pizza stone or 3 to 4 minutes if using a pizza steel. Remove from the oven; stack the pitas and wrap in a clean, dry towel so that they remain soft while you make the rest.
Cook’s Note
To reheat pita bread, warm in a 300 ̊ F oven for a few minutes.