I love pita!! It is so versatile. You can use it scoop your favorite dips, like my avocado hummus, or stuff it with shawarma or gyro meat. While living in Dearborn, I was surrounded by delicious pita, I never had to make my own. There was several local bakeries who made fresh pita daily. There were also many local restaurants who served up fresh, made to order pitas, that when pulled apart would release a cloud of steam!
Living in the Pacific North West, I have not found a pita that compares to those made in South East Michigan, so I decided to try and make it myself. To my delight, it was so easy to make and left me wondering why I haven’t made it myself before.
- 1 tablespoon yeast
- 1¼ cup warm water
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 3 to 3½ cups all purpose flour
- Dissolve sugar in the warm water. Sprinkle in yeast and let stand for 5 minutes. Add in salt and 1 cup of flour.
- Using hook attachment on stand mixer, mix to make a dough.
- Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes until dough comes together and is smooth.
- Cover dough with moist kitchen towel. Allow dough to rise in a warm, dark place, until the dough has doubled in size (approximately 1 hour). I use the inside of my oven.
- Separate dough into equal round pieces. Do this by pinch off a round off the dough mass.
- Roll out the dough. It is extremely important to roll the pitas evenly, so they can puff up!
- Preheat oven to highest temperature.
- While the oven is heating, allow the pita rounds to rest.
- Bake for 8-10 minutes on the bottom rack of your oven until golden brown.
Note: You can make the dough my hand with the help of a flat wooden spoon. Turn the dough onto a well floured surface and knead until smooth, about 10 minutes.
*Like with any yeast dough, the amount of flour you will actually need may vary based on humidty, temperature, and other factors. You may need more or less. Know your dough 🙂