Homemade Pita Bread
Soft, pillowy pita bread that puffs up perfectly. Fresh pita is in a different league from shop-bought.
Prep: 15 minutes (plus 1 hour rising). Cook: 15 minutes. Difficulty: Medium. Serves 8.
Ingredients
- 300g plain flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 180ml warm water
Instructions
- Mix flour, yeast, sugar, and salt.
- Add warm water and olive oil. Mix until a dough forms.
- Knead for 5 minutes until smooth.
- Cover and let rise for 1 hour until doubled.
- Divide into 8 pieces. Roll each into a circle about 15cm across and 5mm thick.
- Heat a dry pan over high heat (no oil).
- Cook each pita for 1–2 minutes per side. They should puff up.
- Keep warm wrapped in a clean towel.
Tips for Helpers
- The pan must be very hot for the pita to puff.
- Do not roll too thin or they will not form pockets.
- Stack and wrap in a towel to keep warm and soft.
Ingredient Substitutions
- Use wholemeal flour for a healthier version.
- If pitas do not puff, they are still delicious as flatbreads.