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Soft & Fluffy Pocket Pita Bread

Soft, chewy, homemade pita bread with golden spots and a hollow pocket perfect for sandwiches, gyros, falafel, and dipping. An easy yeast dough cooked in a very hot skillet. Makes 8 pita breads.
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Course: Bread, Lunch, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour (approximately 375 g)
  • 1 cup warm water, 105–110°F (approximately 240 ml)
  • 2 1/4 tsp active dry yeast (approximately 7 g)
  • 1 tsp granulated sugar or honey
  • 1 tsp fine salt
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour for dusting, approximately

Equipment

  • large mixing bowl
  • Measuring Cups and Spoons
  • Kitchen scale Optional, for precise measurements and even portions
  • Rolling Pin
  • Heavy skillet or cast-iron pan
  • Spatula or kitchen tongs
  • Clean kitchen towels
  • Instant-read thermometer Optional, for checking water temperature

Method
 

  1. Combine warm water, active dry yeast, and sugar or honey in a large bowl. Let stand 5–10 minutes until foamy.
  2. Add 3 cups flour, salt, and olive oil. Mix until a shaggy dough forms.
  3. Knead on a lightly floured surface for 7–8 minutes until smooth, elastic, and slightly tacky.
  4. Place dough in a lightly oiled bowl, cover, and let rise for approximately 1 hour or until doubled in size.
  5. Gently deflate dough and divide into 8 equal portions. Shape into balls, cover, and rest for 10 minutes.
  6. Roll each ball into an even circle approximately 6 inches wide and 1/4 inch thick. Keep unused dough covered.
  7. Preheat a heavy skillet or cast-iron pan over medium-high to high heat until very hot.
  8. Cook each pita in the dry skillet for 1–2 minutes until bubbles appear. Flip and cook another 1–2 minutes; flip again briefly if necessary until puffed and lightly golden. Adjust heat to prevent burning.
  9. Immediately transfer each cooked pita to a clean kitchen towel and cover to keep soft. Repeat with remaining dough and serve warm.

Nutrition

Calories: 205kcalCarbohydrates: 38gProtein: 5gFat: 4gSaturated Fat: 0.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gSodium: 295mgPotassium: 60mgFiber: 1.5gSugar: 0.7gCalcium: 10mgIron: 2.1mg

Notes

Yield: 8 pita breads. Prep time: approximately 20 minutes of hands-on work. Rise time: 60 minutes. Additional dough rest: 10 minutes. Cook time: approximately 20 minutes. Allow roughly 1 hour 40 minutes to 2 hours overall depending on how preparation and cooking overlap. Use water at 105–110°F. Roll each pita evenly to about 1/4 inch thick. Preheat skillet thoroughly for best puffing. Keep cooked pitas wrapped in a clean kitchen towel. Freeze cooled pita for up to 3 months for best quality. Nutrition estimates are per pita bread without fillings.

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