Homemade Pita Bread
Flatbreads
Puffy, pocket-perfect pita bread baked at high heat. Watch them inflate like balloons in the oven.
Prep Time
15 min
Proof Time
1h
Bake Time
15 min
Servings
8
Calories
170
Ingredients
- 2½ cups all-purpose flour
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
- 1
Mix
Combine flour, yeast, sugar, and salt. Add water and oil. Mix until a dough forms.
- 2
Knead & Rest
Knead 5 minutes until smooth. Cover and rest 30–60 minutes.
- 3
Shape
Divide into portions. Roll each into thin rounds on a floured surface.
- 4
Cook
Cook on a hot skillet or baking surface until puffed and charred in spots.
Baker's Notes
“A screaming-hot cooking surface is the single most important factor in flatbread baking. Get your skillet or stone as hot as it will go.”
— Baker Thomas Moreau
Nutrition Facts
170
cal
5g
Protein
7g
Fat
38g
Carbs
1g
Fiber
302mg
Sodium
Tips & Tricks
- •A screaming-hot cooking surface is essential for the best results.
- •Stack cooked flatbreads under a towel to keep them warm and pliable.
- •Most flatbreads are best eaten the same day they're made.
Reviews (4)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
