Homemade Pita Bread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is usually cheaper.

Add 1 cup of warm water to a large bowl.

Add 1 packet (2 teaspoons) of active dry yeast and 1/2 teaspoon of granulated sugar, then stir to dissolve.

Add 1/4 cup of whole wheat flour and 1/4 cup of all-purpose flour, mix well, and let it rest for 15 minutes until foamy.

Add 2 tablespoons of olive oil and 1 teaspoon of kosher salt, then whisk to combine.

Add 2 cups of all-purpose flour, mix with a spoon, and then knead with your hands until smooth.

Cover the dough with plastic film and place it in the fridge overnight (up to 24 hours).

Remove the dough from the fridge and press it down to deflate.

On a floured surface, divide the dough into 10 equal portions and shape each portion into a ball.

Place the balls on a floured tray, cover with a kitchen towel, and let them rise in a warm spot for 40 minutes to 1 hour until doubled in size.

On a floured surface, roll each ball into a circle about 1/8 inch (3-4 mm) thick.

Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.

Bake the pita breads on the hot surface until they puff up and the edges start to brown, which takes just minutes.

Remove the pita breads from the oven and place them in a basket or tray, covering with a towel to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens