Name: fluffy homemade pita bread
Prep time: 10 min
Cook time: 5 min
Total time: 115 min
Ingredients: 1 2/3 cups warm water ((about 95℉)); 2 1/2 teaspoons active dry yeast; 1 teaspoon granulated sugar; 1 1/4 teaspoons kosher salt; 4 cups unbleached all-purpose flour

This Fluffy Homemade Pita Bread is ready to devour in just a few hours. Aside from the addition of water, consists of just four ingredients.

For the best results, you’ll need a stand mixer and a pizza stone.

Let’s gather up the ingredients…

Warm water
Active dry yeast
Granulated sugar
Kosher salt
Unbleached all-purpose flour

Let’s get started on your Fluffy Homemade Pita Bread…

In the bowl of a stand mixer, combine the warm water, yeast, and sugar.
Use a small whisk to thoroughly combine.
Let the yeast proof for about 5 minutes, until the mixture is foamy and bubbly.

Make sure the stand mixer is fitted with the dough hook attachment.
Add the kosher salt to the bowl along with one cup of the flour.
Mix on low, while slowly adding the rest of the flour.
Once it is fully incorporated, knead the mixture on low for about 5 minutes.

It is highly recommended that you use your stand mixer for kneading the dough.

The dough should look sticky, and should just form a loose ball.
Remove the dough hook, scraping any dough bits off it.

Cover the bowl with plastic wrap.
Let rise at room temperature for about an hour and half until the dough has doubled in size.

Place your pizza stone in the oven, about 8 inches from the top.
Preheat the oven to 500° F.
Allow the stone to preheat for 45 minutes to an hour before baking pitas.

When dough has risen, flour your work surface well.
Use a rubber spatula to slowly pour out the dough onto your work surface.
Make sure your hands are floured, and gather the dough into a ball, tucking the edges under.

Use a bench scraper or sharp knife to cut the dough into 8 equal pieces.
Roll each piece into a smooth ball with your hands, and place on the floured surface.
Dust some flour on the top of each ball, and cover loosely with a piece of plastic wrap.
Allow to rest for 5 to 10 minutes.

When dividing the dough, you can simply estimate the size of each dough ball. But if you want them to be exact in size, use your digital food scale to be more accurate.

Roll out one ball at a time into a flat 6-inch circle, making sure the dough doesn’t stick to the rolling pin or work surface.

Quickly place 2 pitas on the hot pizza stone at a time.
You want to make sure that they’re totally flat.
It may take some practice, but be confident when you gently toss the dough onto the stone.
Bake for 4 to 5 minutes, until the pita bread puffs into a pillowy pocket.
Remove the pitas, and place on a rack to cool.

Once all of the pitas are baked, place them into a plastic bag.
The little bit of steam actually keep the pita bread soft and moist.

The best ways to enjoy this Fluffy Homemade Pita Bread?

Tear into pieces and serve with our absolute favorite homemade creamy hummus.
Take it up a notch by topping your hummus with this incredible roasted eggplant & tomatoes.
Cut in half and fill each pocket with your favorite sandwich ingredients like chicken salad or grilled veggies.
Scoop thick soups, roasted meats and/or vegetables into its pocket.

fluffy homemade pita bread

Based on a recipe from Lion's Bread

Soft and chewy, perfect for dipping in your favorite hummus. Or filling with sandwich ingredients.

Prep Time 10 minutes

Cook Time 5 minutes

Resting Time 1 hour 40 minutes

Total Time 1 hour 55 minutes

Servings 8 pitas

Author Rosemary Stelmach

Ingredients

1 2/3 cups warm water (about 95℉)
2 1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
1 1/4 teaspoons kosher salt
4 cups unbleached all-purpose flour

Instructions

In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Use a small whisk to thoroughly combine. Let the yeast proof for about 5 minutes, until the mixture is foamy and bubble.
Make sure the stand mixer is fitted with the dough hook attachment. Add the kosher salt to the bowl along with one cup of the flour. Mix on low, while slowly adding the rest of the flour. Once it is fully incorporated, knead the mixture on low for about 5 minutes. The dough should look sticky, and should just form a loose ball. Remove the dough hook, scraping any dough bits off it. Cover the bowl with plastic wrap and let rise at room temperature for about an hour and half until the dough has doubled in size.
Place your pizza stone in the oven, about 8 inches from the top. Preheat the oven to 500° F. Allow the stone to preheat for 45 minutes to an hour before baking pitas.
When dough has risen, flour your work surface well. Use a rubber spatula to slowly pour out the dough onto your work surface. Make sure your hands are floured, and gather the dough into a ball, tucking the edges under.
Use a bench scraper or sharp knife to cut the dough into 8 equal pieces. Roll each piece into a smooth ball with your hands, and place on the floured surface. Dust some flour on the top of each ball, and cover loosely with a piece of plastic wrap. Allow to rest for 5 to 10 minutes.
Roll out one ball at a time into a flat 6-inch circle, making sure the dough doesn't stick to the rolling pin or work surface. Quickly place 2 pitas on the hot pizza stone at a time. You want to make sure that they're totally flat. It may take some practice, but be confident when you gently toss the dough onto the stone.
Bake for 4 to 5 minutes, until the pita bread puffs into a pillowy pocket. Remove the pitas, and place on a rack to cool. Once all of the pitas are baked, place them into a plastic bag. The little bit of steam actually keep the pita bread soft and moist.

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