Homemade pita

Ingredients

• 250 ml warm water (Temperature about 35‑40°C)
• 5 g dry active yeast (If using fresh yeast, double the amount)
• 400 g all‑purpose flour (T45) (Sift preferably)
• 5 g salt (Do not put in direct contact with the yeast)
• 15 ml extra‑virgin olive oil (About 1 tablespoon, plus a drizzle to grease the bowl and pan)
• 30 ml additional olive oil (To grease the bowl and pan)

Instructions

1. Yeast activation

   In the mixing bowl, pour 250 ml warm water, add 5 g dry yeast, stir lightly and cover. Let rest for 10 minutes until the mixture foams.

   Time: PT10M

2. Incorporating dry ingredients and kneading

   Add 400 g sifted flour, 5 g salt (sprinkled onto the flour, never directly onto the yeast) and a drizzle of olive oil (≈15 ml). Mix by hand until a ball forms, then knead for 5 minutes until a smooth dough is obtained. Lightly coat the ball with a little olive oil.

   Time: PT10M

3. First rise

   Cover the bowl with a clean kitchen towel and let rest in a warm place for 1 hour 30 minutes, until the dough doubles in size.

   Time: PT1H30M

4. Degassing and dividing into portions

   Degas the dough by gently pressing it, then divide into 90 g portions each (about 6 balls). Form smooth balls.

   Time: PT5M

5. Second rest

   Place the balls on the work surface, cover with a towel and let rest 15‑20 minutes. They should not puff up further.

   Time: PT20M

6. Rolling out the portions

   On a lightly floured surface, roll each ball into a disc about 12‑15 cm in diameter using a rolling pin. Work each disc immediately after rolling.

   Time: PT10M

7. Cooking the pitas

   Heat a non‑stick skillet over medium‑high heat, add a drizzle of olive oil and spread it. Place a dough disc, cook for 30 seconds, flip, cook 30 seconds on the other side, then flip 1‑2 more times until the bread puffs and is golden.

   Time: PT15M

   Temperature: Medium‑high

8. Storage

   Allow the pitas to cool on a rack. Store 2‑3 days at room temperature, up to 1 week in the refrigerator, or several months in the freezer in an airtight bag.

   Time: PT5M

Nutrition Facts

Calories

303

Protein

6.7 g

Carbohydrates

47 g

Fat

6.8 g

Fiber

2 g