How to Make the Fluffiest Pita Bread

By Sarah's Vegan Kitchen · 120 min

Ingredients

Instructions

1. In a small bowl, whisk the lukewarm water with the active dry yeast and let it foam for 5-10 minutes.
2. In a large bowl, mix the flour, salt and sugar, then add the foamy yeast mixture and the olive oil and stir to a shaggy dough.
3. Knead until smooth and elastic: 8-10 minutes by hand on a lightly floured surface, or 6-8 minutes with a dough hook; add extra flour a few tablespoons at a time only as needed.
4. Shape the dough into a ball, put it in an oiled bowl, turn to coat, cover and let rise for 1 to 1½ hours until roughly doubled.
5. Divide into 6-7 portions, shape each into a ball by tucking the edges under, and rest seam-side down under a damp cloth for 20 minutes.
6. Preheat the oven to its highest setting with a pizza stone or upturned baking sheet inside (20-30 minutes for a baking sheet). Roll each ball into a disc about 6 inches across, then let it puff for 20-25 minutes, loosely covered.
7. Oven method: slide one pita onto the hot stone and bake 3-5 minutes without flipping, until lightly browned and puffed.
8. Stovetop method: heat a dry cast-iron skillet over medium-high for 5-8 minutes until very hot. Dust off excess flour, lay the pita in the centre without oil, cook about 1 minute until it blisters, flip and cook about 1 minute more until puffed, then flip back for about 30 seconds. Adjust heat so the base is golden after the first minute.
9. Keep cooked pitas covered with a clean towel so they stay soft; cool fully before storing in an airtight bag for 3-4 days.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.