Pita Bread
Soft, airy, and golden-spotted flatbreads that puff up beautifully, creating the classic pocket for all your fillings.
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70 min
Easy
Medio Oriente
8 servings
The story behind
There’s nothing like the smell of fresh bread filling the kitchen. I remember the first time I made these; I was so excited to see them puff up in the pan! This bread is a staple across the Levant and North Africa, and it’s honestly life-changing compared to the store-bought version. I love serving it warm during a casual lunch with plenty of hummus and fresh veggies. For a drink, a crisp iced tea or even a light craft beer works wonders. It’s the perfect companion for dinner or as a quick snack anytime you need a carb hug.
Instructions
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1Combine warm water, yeast, and sugar in a small bowl; wait until it becomes frothy.
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2In a large mixing bowl, stir together the flour and salt, then add the yeast mixture and olive oil.
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3Knead the dough until smooth, then let it rise in a greased bowl for about an hour until doubled in size.
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4Punch down the dough and divide into 8 pieces, rolling each into a thin circle.
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5Cook in a very hot cast-iron skillet for about 1-2 minutes per side until it puffs up and develops golden spots.
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6Cover the warm bread with a towel to keep it soft and pliable until serving.
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