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

Ingredient Substitutions

• Instead of warm water: slightly cooled hot water
• Instead of dry active yeast: fresh yeast
• Instead of all‑purpose flour (T45): bread flour, whole‑wheat flour
• Instead of salt: sea salt, kosher salt
• Instead of extra‑virgin olive oil: sunflower oil, rapeseed oil
• Instead of additional olive oil: vegetable oil

Equipment Needed

• mixing bowl
• whisk
• kitchen scale (optional)
• rolling pin
• non‑stick skillet
• spatula or kitchen tongs
• clean kitchen towel

Critical Steps — Do Not Skip

• Yeast activation
• Do not put salt in direct contact with the yeast
• Observe the 30‑second cooking per side
• Cook each bread immediately after rolling

Chef Tips from the Video

• Use a cast‑iron skillet for ultra‑even heat
• Cover the cooked pitas with a clean kitchen towel to keep them soft
• Lightly sprinkle with wheat semolina before cooking for a slight crunch.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight bag

Freezer: Up to 3 months, wrapped in plastic film then in a freezer bag

Room temperature: 2‑3 days in a bread box or under a kitchen towel

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator (8‑12 h); the pitas will reheat quickly in the skillet
• Divide the dough into portions and freeze raw, then cook directly from the freezer