Pita Bread

Ingredients

• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1.5 tsp salt
• 1 cup warm water
• 2 tbsp olive oil

Method

1. Combine flour, yeast, sugar, salt. Add water and oil. Knead 8 min until smooth and elastic.
2. Cover, rise 1 hour until doubled.
3. Divide into 8 balls. Roll each to 1/4" thick, 6" rounds. Rest 10 min.
4. Cook on a preheated baking sheet or pizza stone at 475°F for 3–4 min — they should puff dramatically, creating the pocket. Or cook in a screaming-hot cast iron skillet 1.5 min per side.

Why they puff: The thin dough heats rapidly. Moisture turns to steam, inflating the dough like a balloon. If your pita doesn't puff: oven isn't hot enough, dough is too thick, or it wasn't rolled evenly.

What You're Practicing

• Yeast dough fundamentals
• The pita puff: steam trapped inside creates the pocket
• High-heat baking for rapid expansion