🫓 Homemade Pita Bread
Ingredients (makes 6–8 pitas)
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3 cups all-purpose flour
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1 ½ tsp salt
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1 tbsp sugar
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2 tsp active dry yeast
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1 cup warm water (110°F/43°C)
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2 tbsp olive oil
Instructions
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Activate yeast:
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In a small bowl, mix warm water, sugar, and yeast.
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Let sit 5–10 minutes until foamy.
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Make the dough:
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In a large bowl, combine flour and salt.
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Add yeast mixture and olive oil.
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Stir until a sticky dough forms, then knead 8–10 minutes until smooth and elastic.
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First rise:
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Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours, or until doubled in size.
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Divide and shape:
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Punch down dough and divide into 6–8 equal pieces.
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Roll each piece into a ball, then flatten into a circle about ½ inch thick.
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Preheat oven:
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Heat oven to 475°F (245°C) with a baking stone or baking sheet inside.
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Bake:
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Carefully place rolled dough onto the hot baking surface.
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Bake 3–5 minutes, until puffed and lightly golden.
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Pitas will puff up in the oven, creating the pocket.
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Cool & store:
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Remove from oven and wrap in a clean towel to stay soft.
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Store in an airtight container for up to 2–3 days or freeze for longer.
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💡 Tips & Variations
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Soft pockets: Roll dough evenly and don’t overbake.
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Whole wheat pita: Replace half the flour with whole wheat flour.
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Garlic or herb flavor: Brush lightly with olive oil and sprinkle herbs or garlic powder before baking.
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Reheat: Warm in a skillet or oven to refresh puffiness.
I can also give you a quick stovetop pita recipe that makes soft pitas in under 20 minutes, no oven needed. Do you want me to do that?
