Pita

5 from 2 votes

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Homemade pita pockets are easy to make. Serve them with your next Middle Eastern or Mediterranean-inspired meal to stuff meatballs or dip into hummus.

Prep Time40

Cook Time20

Rising and resting times3

Total Time4

Course: Bread

Cuisine: middle eastern

Servings: pita

Calories: 212kcal

Author: Joanne Stekler

Equipment

Mixer optional
Rolling Pin
Pizza stone If cooking in a home oven

Ingredients

2¾ cups (344 grams) unbleached all-purpose flour
¼ cup (35 grams) whole wheat flour
2 teaspoons instant yeast
1½ teaspoons salt
1 teaspoon granulated sugar
1 cup lukewarm water
2 tablespoons olive oil

Instructions

Mix together the dry ingredients in your mixing bowl.
2¾ cups (344 grams) unbleached all-purpose flour, ¼ cup (35 grams) whole wheat flour, 2 teaspoons instant yeast, 1½ teaspoons salt, 1 teaspoon granulated sugar
Add the water and olive oil and mix until it comes together. Use a dough hook or your hands to knead the dough until it is soft and elastic, about 7 minutes by mixer or 10 minutes by hand. It should be quite sticky, so try to resist the urge to add more flour.
1 cup lukewarm water, 2 tablespoons olive oil
Shape the dough into a boule, put it back in your bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in volume, about two hours.
Divide the dough into eight equal parts. Shape each part into a small ball, place on a baking sheet, cover again with plastic wrap, and let rise for about 30 to 60 minutes.
If you will be baking the pita in your home oven, put a pizza stone on a rack in the middle of the oven. Turn your home oven or Ooni pizza oven to its maximum temperature to heat up the stone.
On a lightly floured countertop, roll the pita balls into rounds about 6 inches in diameter. Let rest for about 10 minutes.
If using a home oven, place as many pita rounds as will fit on your pizza stone. If you are baking in an Ooni pizza oven, turn down the oven to low and start with just one or two. Bake for 3 to 5 minutes until the pita has fully puffed (it should take less time in the Ooni). Flip your pita over to cook the other side for another few minutes until lightly browned.
Remove the pita from the oven and place in a bowl covered with a clean kitchen towel. Repeat with the remaining pita.
Serve warm or at room temperature.

Notes

To get more flavor your pita, you can do an overnight cold proof for the first rise. Reduce the yeast to 1 teaspoon, mix, knead and shape into a boule. Cover the bowl with plastic wrap and let rise in the refrigerator overnight. Proceed as directed.

Nutrition