Homemade Pita Bread (Chewy & Soft)
Servings 8 people
Ingredients
- 302 g water
- 14 g yeast 1 1/2 tbsp
- 35 g olive oil 2 1/2 tbsp
- 12.5 g sugar 1 tbsp
- 480 g flour + extra for kneading and rolling
- 10 g salt
- 67 g Greek yogurt
Instructions
- If opting to use a stand mixer add 302g of warm water (between 76℉-80℉ if possible). Add in the yeast, sugar, and olive oil and let this sit for 3 minutes to allow the yeast to bloom.
- While you are waiting on the yeast, combine the flour and salt in another bowl.
- Add the flour mixture, and greek yogurt to the water bowl and run the stand mixer on low for 1 minute, until the dough is shaggy, but not dry.
- Remove the dough from the stand mixer bowl and place on a lightly floured surface with a few tbsp of additional flour on the side to help knead the dough.
- Knead the dough for 5 minutes. The dough texture will be sticky to start. Use flour when needed to prevent it from sticking to your hands and the surface. By the end of the 5 minutes the dough will be tacky, slightly bumpy, but not sticky.
- Place the dough in a clean, lightly oiled bowl. Cover it with plastic wrap and a towel, then let it sit and proof for 1 1/2 to 2 hours. Ultimately, the dough should double or more in size.
- Once you have this indicator, dump the dough out onto a lightly floured surface. Using your kitchen scale, weigh your dough and divide by 8. You should be cutting off 110-112 grams of dough however depending on how much dough stuck and how much additional flour you used it may be +- a few grams.
- Now it's time to fold and form into balls. One by one, gently pull the edges in on itself, taking each corner and folding it into the center, rolling the dough with your hands as you bring the final corner in to form a ball (see images in post). Pinch the seam to seal. Use a circular motion with your hands, cupping the dough, to roll it against the surface until a round ball is formed.
- Place each ball on a lightly oiled sheet tray with about an inch of space between them. Cover them with plastic wrap and allow them to rest for 15 minutes, 30 minutes max.
- After the dough has rested, one by one, you are going to roll it into a flat circle. On the lightly floured surface, press the dough balls down with your fingertips, creating a circle. Then, using a rolling pin, begin to roll the dough out towards you, rotating it 45 degrees after every roll to ensure you get an even circle about ¼ inch thick (approx. 7-8"). I found it super helpful to flip over the dough circle after the second roll, the dough should fight back less.
- Place the raw pita back on an oiled sheet pan and cover them with a damp towel. Continue to roll out the remaining pita breads.
- When you have about 2-3 pita breads left, place a skillet on the stove and allow it to heat up over medium heat. You need the skillet to be blazing hot to get the pocket. Heat the skillet for approx. 5 minutes.
- Starting with the first pita you rolled out, place it on the hot pan. Flip the pita every 12-15 seconds. By the 3rd to 4th flip you should see a developing air pocket. Gently take a spatula and lightly push the air pocket to distribute it across the bread. The pita should puff up. Cook for about 10-15 more seconds, then remove and place it on a towel-lined plate.
- Continue this with the remaining pitas. *see troubleshooting notes and questions in post if your pita does not puff up.