I don’t always make homemade pita, and when I do, I wonder “Why don’t I make this yummy, easy to bake, pita bread more often?!”.

This recipe is pretty straight forward and very forgiving, and you can pretty much have fresh, delicious pitas on your table in about two hours (start to finish).  I used half all-purpose flour and half white whole wheat flour, but you can use just all-purpose if you would like.  I have used melted butter or vegetable oil in place of olive oil, and both are really good.  I think olive oil lends a better flavor than vegetable oil (or butter) in this case.  That’s just my opinion😉.

I made these the other night to eat with Greek meatballs and tzatziki.  They can be used to make pita pizza (yummm), and so many different stuffed pocket sandwiches.  Let me know in the comments how you like to enjoy your pita bread.

Let’s get started!

Ingredients:

• 1 cup warm water (105°-110°F)
• 2 teaspoons active dry yeast
• ½ teaspoon granulated (this helps activate the yeast)
• 1½ cups (190 grams) all-purpose flour, divided*
• 1 cup (130 grams) white whole wheat flour, divided*
• 1½ teaspoons (9 grams) kosher salt
• 2 tablespoons (27 grams) extra virgin olive oil

*You will be using a total of 2-2½ cups of flour in this recipe.

Start by making a sponge: In a large bowl add the water, yeast and sugar and whisk until combined.  Stir in ½ cup (70 grams) all-purpose flour. Place the bowl uncovered in a warm place for about 15 minutes.  It should begin to bubble and you will know your yeast is active.

Making the dough: Add the remaining cup of all-purpose flour (120 grams), ½ cup (65 grams) white whole wheat flour (keep about ½ cup of the flour for kneading the dough later) salt, and olive oil . Stir until the dough forms a shaggy mass.  At this point, the dough has little to no gluten development and just looks like a sticky mess. (see photo below↓).  Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.  Your dough will still be in the shaggy stage at this point.

Knead the dough: Lightly dust your work surface with just a little bit of flour. Knead the dough for about 5-8 minutes (until smooth).  Add the remaining ½ cup of white whole wheat flour to help with the stickyness of the dough.  Add a little flour at a time.  You may not need all of the flour.  Stop adding flour once the dough isn’t sticky anymore.  It depends on where you live and the environment as to how much flour you will need to use.

Letting the dough rise:  Lightly coat the mixing bowl with olive oil.  You can use the same bowl that you mixed the dough in.  Put the dough back in the bowl and turn it a few times in the bowl to coat with the olive oil. Cover the bowl with a tea towel and put it in a warm place for about an hour or so (or until the dough doubles in size).

Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 6 equal pieces and shape them into balls (about 100 grams each). I like to use my scale for this, but you can definitely eyeball it.  Cover them with a towel and leave them for 10 minutes to rest.

Shape the pitas. Using a floured rolling pin, roll one of the dough balls into an 8″circle that’s about ¼ inch thick.  As you roll the dough, lift and turn it  frequently so the dough doesn’t stick to your work surface (If your dough starts to stick, sprinkle it with a little bit of flour).   Repeat with the remaining dough balls.  I like to roll the next dough ball while the pita is baking.  This process goes pretty fast.

Baking the pita: Heat the oven to 500°F.  Place a heavy-duty baking pan, pizza stone or cast iron skillet (I like to use my steel slate) on the middle rack so it can heat up while your oven is preheating.  I like to let it heat up for at least half an hour. Working in batches, place the rolled pitas directly on the hot baking baking sheet (I make mine one at a time). Bake for 2 minutes on one side.  Using a pair of tongs, turn the pita over and bake for another minute on the other side.  The pita will puff nicely and should be ready. Remove it from the oven and cover with a clean towel while you bake the rest of the pitas.

This bread is best served the day it’s made, but you can store them in an airtight container or in a ziploc for a couple of days.  You can warm them in the microwave for 7-10 seconds or in an oven heated to 350°F. for about five minutes.

Enjoy!!

I hope you make these fluffy pita pockets, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!