Ingredients:

  • 1 ½ cups Warm Water (105–115°F / 40–46°C)
  • 2 ¼ teaspoons Instant Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 1 ½ teaspoons Fine Sea Salt
  • 3 ½ cups High-Quality All-Purpose Flour (plus extra for dusting)
  • 2 tablespoons Olive Oil (extra virgin or light)

Instructions:

  1. Activate the Yeast: In a large bowl, whisk together the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. (If using instant yeast, this step serves as a quality control check.)
  2. Combine Dry Ingredients: Add the flour and salt to the yeast mixture. Pour in the olive oil.
  3. Knead the Dough: Mix until a shaggy dough forms. Turn out onto a lightly floured surface or use a stand mixer with a dough hook. Knead for 8–10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.
  4. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with cling film or a damp tea towel. Leave in a warm, draught-free place for 60–90 minutes, until doubled in size.
  5. Punch Down and Divide: Gently punch the air out of the proofed dough. Transfer to a lightly floured surface. Divide the dough into 10–12 equal portions (approximately 75–80 grams each).
  6. Shape and Rest: Roll each portion into a tight, smooth ball. Cover the dough balls loosely with a tea towel. Let them rest for 30 minutes. This rest is essential for relaxing the gluten.
  7. Preheat Oven and Stone: Place your pizza stone or baking steel on the middle rack of the oven. Preheat the oven to the highest possible temperature (ideally 500°F / 260°C) for at least 30–45 minutes. High heat is the secret to the pocket formation in Pita Bread.
  8. Roll the Pita: Take one dough ball and flatten it slightly. Roll into a uniform disc approximately 6–7 inches (15–18 cm) in diameter and about ⅛ inch (3 mm) thick. Ensure the thickness is perfectly consistent.
  9. Bake the Pitas: Working quickly, place 1–2 rolled pitas directly onto the preheated stone/steel, using a pizza peel sprinkled with cornmeal for easy transfer.
  10. Cook and Monitor: Bake for 2–3 minutes. The pita should puff up dramatically within the first 90 seconds. Once fully puffed and the bottom is lightly speckled brown, flip the pita and cook for 30–60 seconds more to set the color.
  11. Cool and Store: Remove the finished pita and immediately wrap it in a clean tea towel. This traps the steam, ensuring the bread remains soft and pliable. Repeat with the remaining dough.