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Soft and Chewy Pita Bread

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Ingredients

  • 1 cup warm water (105-115°F)

  • 2 ¼ tsp (1 packet) active dry yeast

  • 1 tsp granulated sugar

  • 3 cups all-purpose flour (use bread flour if you want an even chewier texture)

  • 1 ½ tsp kosher salt

  • 2 tbsp extra-virgin olive oil, plus more for coating the bowl

The Process

1.Activate the Yeast:

In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and smells distinctly yeasty.

2.Mix and Knead:

Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth, elastic, and slightly tacky, but not sticky.

3.First Proof:

Lightly coat a clean bowl with olive oil. Place the dough inside, turning it once to coat it in the oil. Cover the bowl tightly with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4.Preheat the Oven and Stone:Crucial for the pocket.

Place a baking stone or a heavy inverted baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). Let the stone heat up for at least 30 minutes.

5.Divide and Rest:

Gently punch down the dough and turn it out onto a work surface. Divide it into 8 equal pieces and shape each into a smooth ball. Cover the balls with a damp towel and let them rest for 10 minutes (this relaxes the gluten so they are easier to roll).

6.Roll the Pitas:

Roll each dough ball into a circle about 6-8 inches across and ¼-inch thick. Keep the rolled out pitas covered with a towel so they don’t dry out while you finish the rest.

7.Bake:

Carefully transfer 1 or 2 dough circles onto the hot baking stone. Bake for 2 to 3 minutes. The pita should puff up completely into a balloon.

 

The secret to lasting softness: As soon as the pitas come out of the oven, immediately wrap them in a clean, slightly damp kitchen towel. The trapped steam softens the exterior crust as they cool, ensuring they stay pliable and chewy instead of turning brittle.

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