Pita Bread
- 2 cups unbleached all-purpose flour, plus up to ¼ cup for kneading
- 1/2 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup lukewarm water
- 1/4 cup extra-virgin olive oil
In a medium mixing bowl, combine flours, baking powder, salt and sugar. Whisk to combine. Add warm water and olive oil to flour mixture and use a wooden spoon to combine everything into a shaggy mass.
Transfer dough to counter dusted with 1 tablespoon flour. Knead for 4–5 minutes until you get a soft and tacky (but not too dry) dough, using as little flour as possible if dough begins to stick. Return dough to bowl and cover with a tea towel. Let rest on counter for 2 hours.
Preheat oven to 500°F with rack placed in the middle of the oven.
Roll dough into a rope (about 12 inches long) then cut into 10 equal portions. Tuck the sides underneath each portion to help give it a ball shape, then return them to the bowl and cover with a tea towel as you work.
Starting with the first two dough balls, roll with a floured rolling pin into ¼-inch thick rounds that are almost 5 inches in diameter. Place on a baking sheet lined with parchment paper and bake for 5–6 minutes until nicely puffed and brown.
After baking, wrap pitas in a tea towel to keep them soft. Finish other pitas, transferring to the towel as completed and serve warm.
See our Terms of Service.
- 2 cups unbleached all-purpose flour, plus up to ¼ cup for kneading
- 1/2 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup lukewarm water
- 1/4 cup extra-virgin olive oil