Homemade Pita Bread
The whole trick to getting pita bread to puff up and form that perfect pocket is baking it in a very hot oven on a preheated surface, like a pizza stone. That initial blast of intense heat causes the moisture in the dough to turn to steam and inflate the bread like a balloon. The dough itself is very simple and easy to work with.
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
Pitas should puff into hollow balls while cooking. Ensure stone or sheet is very hot before starting.
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