Pillowy, warm, and perfect for sandwiches, dips, wraps, or butter!

Ingredients (Clear & Simple)

Dry Ingredients

• 3 ½ cups (450 g) all-purpose flour

• 1 tsp salt

• 2 tsp instant yeast
  (or 1 packet = 7 g)

Wet Ingredients

• 1 cup (240 ml) warm water
  (Warm, not hot — about 40°C / 105°F)

• 2 tbsp sugar

• 2 tbsp olive oil
  (or any mild-tasting oil)

Instructions

1. Prepare the Dough

• In a large bowl, mix:

  • Warm water

  • Sugar

  • Yeast

• Let sit 5 minutes until the yeast becomes slightly foamy.

• Add:

  • Flour

  • Salt

  • Olive oil

• Mix and knead 8–10 minutes until the dough becomes smooth and soft.
  (It should feel slightly sticky but easy to handle.)

2. First Rise

• Cover the bowl with a towel or plastic wrap.

• Let rise 1 hour or until doubled in size.

3. Shape the Pitas

• Punch down the dough to release air.

• Divide into 10–12 equal balls.

• Let them rest 10 minutes — this makes the pitas extra soft.

• Roll each ball into a flat circle about ½ inch (1 cm) thick.

4. Second Rise

• Place the circles on parchment paper.

• Cover and let rise 20–30 minutes.

5. Cooking Options

Option A — Oven (best puff and golden color)

• Preheat to 230°C / 450°F.

• Bake for 8–12 minutes until lightly golden and puffed.

Option B — Stove / Pan (softest flatbread style)

• Heat a nonstick pan over medium-high.

• Cook each pita 1–2 minutes per side.

• Keep cooked pitas covered with a towel to stay warm and soft.

6. Serve With

• Hummus

• Shawarma, kebab, or falafel

• Butter & honey

• Cheese spreads

• Chicken or veggie wraps

Q & A Section

Q: Why didn’t my pita puff?

A: Usually because:

• Dough wasn’t rolled evenly

• Pan/oven wasn’t hot enough

• Dough was too dry

• Second rise was skipped
  Even without puffing, it will still be delicious!

Q: Can I use whole wheat flour?

A: Yes — replace 1–1.5 cups with whole wheat.
The pitas will be slightly denser but still soft.

Q: Can I freeze pita dough or cooked pita?

A: Yes!

• Dough: Freeze after shaping into balls.

• Cooked pita: Freeze in a zip bag and reheat in a warm pan.

Q: Can I make these without yeast?

A: Not the same. Yeast gives the classic puffed, soft pita texture.
(If you want a no-yeast flatbread, I can give you that recipe too.)

Q: How do I keep pitas soft?

A:

• Cover them immediately with a towel after cooking.

• Do not overbake — that makes them dry.

• Use slightly sticky dough for best softness.