Ingredients
- 1 ½ cups warm water (around 110° to 115°)
- 1 packet (2 1/4 teaspoons) of active yeast
- 2 tablespoons honey
- 3 3/4 cups all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon garlic powder
- 3 tablespoons avocado oil
Make and Proof the Dough
First, you’ll want to get the yeast going. In a stand mixer bowl, whisk together the warm water, yeast, and about 1 tablespoon of the honey. Let that sit for ~5 to 7 minutes until a foamy raft has formed on top.
While that’s working, whisk together the all-purpose flour, kosher salt, garlic powder, and the remaining tablespoon of honey in a separate bowl.
Pour 2 tablespoons of the avocado oil and the dry flour mixture into the stand mixer with the yeast. Using the hook attachment, mix on low speed for ~8 to 10 minutes to knead the dough. It should be smooth and a little sticky.
Coat the dough with the remaining tablespoon of avocado oil, place it in a container, cover it, and let it sit for about 2 hours, or until it has doubled in size.
Shape and Cook the Pitas
Once the dough has risen, turn it out onto a lightly floured surface and press it into a rough rectangle.
Cut the dough into 12-14 pieces. Take each piece and fold the edges under to form a smooth little dough ball.
Roll each dough ball out on a lightly floured surface until it’s about 1/8-inch thick and 6 to 8 inches across.
Place the rolled-out pitas on a parchment-lined baking sheet, cover them with a towel, and let them rest for ~20-25 minutes.
While they’re resting, get your oven preheating to 550F with a pizza stone or an inverted baking sheet inside. You want it to be really hot.
Cook the pitas one at a time directly on the hot stone or sheet for ~1 to 1 ½ minutes per side. They should puff up into a hollow ball and get some dark brown spots. Repeat the process until all the pitas are cooked.
Homemade Pita Bread
Ingredients
- 1 ½ cups warm water around 110° to 115°
- 1 packet of active yeast 2 1/4 teaspoons
- 2 tablespoons honey
- 3 3/4 cups all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon garlic powder
- 3 tablespoons avocado oil
Instructions
- Whisk warm water, yeast, and 1 tablespoon honey in stand mixer bowl. Let sit 5-7 minutes until foamy.
- In separate bowl, whisk flour, salt, garlic powder, and remaining honey.
- Add 2 tablespoons oil and flour mixture to yeast. Knead with dough hook 8-10 minutes until smooth and slightly sticky.
- Coat dough with remaining oil, cover, let rise 2 hours until doubled.
- Turn dough onto floured surface, press into rectangle, cut into 12-14 pieces.
- Form pieces into smooth balls, roll each to 1/8-inch thick and 6-8 inches diameter.
- Place on parchment-lined sheet, cover with towel, rest 20-25 minutes.
- Preheat oven to 550F with pizza stone or inverted baking sheet.
- Cook pitas one at a time 1-1.5 minutes per side until puffed and spotted brown.
Notes
