soft and fluffy pita bread

it’s incredibly fluffy, softer than you thought pita would be, and the perfect partner for falafel, shawarma, grilled chicken, pretty much anything you might want some carbs on the side of. Don’t run away from yeast and dough just because it’s a weeknight, because this is foolproof and spends more time sitting than anything else.

I like to mix the dough right when I get in, and put chicken or something in to marinate, then ignore it for a couple of hours. This might work mostly because I like to eat quite late, but I think you could probably let this rise all day in the fridge! (let me know if you try it)

The sugar content might look quite high, but I think it’s the slight sweetness that really makes these special and a great pairing for spicier foods and toppings. These are baked because its fast, easy, and hands off.

Soft, Fluffy Pita Bread

1 1/2 c warm water
2 1/2 tsp active dry yeast
1 1/2 tbs sugar (or 1tbs honey, whisked into the water to dissolve before adding yeast)
1 1/2 tsp salt
3 tbs olive oil
3 1/2-3/4 c flour (more needed for dusting

  • whisk together water, sugar, and yeast. Let sit for 5 minutes, the yeast will activate and the mixture will get foamy
  • whisk in salt and oil
  • gradually add the flour – I prefer mixing with my hands from here and mixing in dough at about a cup at a time to get it well incorporated
  • need for about 10 minutes, dough will feel smooth and should not stick to the sides of the bowl but still be sticky
  • if there is loose flour in your bowl, rinse it out or get a clean one and lightly coat the bowl with oil, turning your dough so it is also covered in oil
  • cover and let rest for 2(ish) hours, or until it has doubled in size
  • *if your kitchen is cold, check and see if you have a ‘proof’ setting on your oven, which will keep it at a warm temperature! This usually speeds up my proofing as well. If not, turn on your oven and set the bowl on top
  • When dough has doubled, turn onto a clean surface dusted with flour and divide into pieces (these will be the size of your pita, so choose wisely)
  • tuck the corners of each piece of dough around and under, making a ball, cover and let rise for another 30 minutes
  • * you can skip this second rise and they will still be great, just a little more dense
  • after rising, roll dough out just a little with a rolling pin (or more likely, with your hands) so its flatter and pita shaped
  • preheat your oven to 400f and bake on parchment lined sheets for about 10 minutes, or until golden brown


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