Description
A suggested yeast flatbread with olive oil, a tender interior, and lightly browned skillet spots. Intended for folding and dipping rather than guaranteed pockets.
Yield: 8 pitas, approximately 6–7 inches across
Active prep: 25–30 minutes
First rise: 60–90 minutes
Divided rest: 15–20 minutes
Cook: 25–35 minutes in batches
Total: Approximately 2–3 hours
Ingredients
Scale
- 3 cups all-purpose flour, spooned and leveled
- 2¼ teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 1 cup lukewarm water, plus 1–3 tablespoons if needed
- 2 tablespoons olive oil
- Additional flour and oil for handling and cooking, sparingly
Instructions
- Stir flour, yeast, sugar, and salt together. Add 1 cup water and olive oil. Mix into a soft dough, adding extra water by the tablespoon if dry.
- Knead on a lightly floured surface for 6–8 minutes, until smoother and elastic. Keep the dough slightly tacky.
- Place in a lightly oiled bowl, cover, and rise approximately 60–90 minutes, until about doubled.
- Divide into eight portions, shape into balls, cover, and rest 15–20 minutes.
- Roll each into an even 6–7-inch round, approximately ⅛–¼ inch thick. Rest longer if the dough resists rolling. Prick lightly with a fork if desired.
- Heat a heavy skillet over medium heat. Apply a thin oil film if needed.
- Cook each pita approximately 1½–2½ minutes per side, adjusting heat to brown lightly while cooking the center fully. Test the first one for a raw dough line and adjust thickness or heat as needed.
- Stack under a clean towel as they finish. Serve warm with fillings or dips.
Storage: Keep cooled pitas airtight for 1–2 days in a cool, dry place, or freeze for up to 2–3 months for best quality. Warm covered or briefly in a skillet to soften.
Little tip: If the dough keeps springing back, stop rolling and let it rest. Relaxed dough and moderate skillet heat are two simple ways to improve both softness and even cooking.