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Loading...A classic Greek-style pita bread with a soft, pillowy interior and a lightly blistered golden crust. Baked at high heat so each round puffs into a pocket, it's ideal for wrapping souvlaki, scooping up tzatziki, or enjoying warm with olive oil and oregano.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings4
Yield8 pitas (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 7 gFat
- 1 gSaturated Fat
- 76 gCarbs
- 3 gFiber
- 1 gSugar
- 11 gProtein
- 580 mgSodium
- 150 mgPotassium
- 20 mgCalcium
- 5 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups (300 ml) warm water, about 110°F (43°C)
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
- 1 teaspoon fine sea salt
- 1 teaspoon dried Greek oregano (optional)
Directions
- In a small bowl, stir the yeast and sugar into the warm water. Let stand for 5 to 10 minutes until the surface looks foamy.
- In a large bowl, whisk together the flour, salt, and oregano. Make a well in the center, add the yeast mixture and olive oil, and stir with a wooden spoon until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, soft, and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Punch the dough down, divide it into 8 equal balls, and let them rest under a towel for 20 minutes so the gluten relaxes.
- Preheat the oven to 475°F (245°C) with a baking stone or inverted heavy sheet pan on the middle rack for at least 30 minutes.
- On a lightly floured surface, roll each ball into a round about 6 inches across and 1/4 inch thick. Keep the unused rounds covered.
- Place 1 or 2 pitas directly on the hot stone (or slide them onto the hot sheet). Bake for 2 to 3 minutes, until the dough puffs up dramatically and the bottom is pale golden with a few brown spots.
- Transfer to a clean kitchen towel and fold it over to trap steam. Repeat with the remaining dough. Serve warm, stacked so they stay soft.
Cook’s Notes
- A screaming-hot surface is the secret to a good puff; if your pitas stay flat, give the stone another 10 minutes to heat up.
- Avoid heavy flouring while rolling, as too much extra flour will make the pitas dense and dry.
- For pocket-style pitas, bake just until puffed; over-baking dries them out and prevents the pocket from forming.
- Sprinkle the stacked pitas with a few drops of water before wrapping in foil to refresh them the next day.
- Brush the tops with olive oil and dust with sea salt and oregano for a serving-style pita perfect with hummus or feta.
