> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/successful-pita-bread/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Foolproof Homemade Pita

Homemade pita from a simple yeast dough, baked a few minutes in a very hot oven until they puff up and form a pocket.

## What you need

- 1 tbsp sugar (1 heaping tbsp)
- 1 tbsp active dry yeast (1 tbsp)
- 4 cups all-purpose flour (4 cups minus 1 tbsp)
- 1½ cups water (1 1/2 cups minus 1 tbsp)
- 2 tsp salt (2 tsp)

## How I make it

### Dough

1. Warm about 1/2 cup (100 ml) of the water until lukewarm but still pleasant to the touch.
2. Dissolve the sugar in the warm water in a small bowl. Sprinkle the yeast over the liquid and stir well until it dissolves.
3. Leave in a warm spot for about 15 minutes, until the surface is covered with foam.
4. Put the flour, the rest of the water and the yeast mixture in a stand mixer bowl fitted with the dough hook and knead for about 1 minute.
5. Add the salt and knead for about 5 minutes, until the dough is soft and elastic but not sticky. If it is too dry, add a little water; if too sticky, a little flour.
6. Cover the bowl with plastic wrap and leave in a warm spot for about 1 hour, until doubled.

### Shaping and baking

1. Preheat the oven to its highest setting (usually 480°F (250°C)).
2. Punch down the dough and divide it into 10 balls.
3. On a floured surface, roll each ball into a round about 1/4 inch (1/2 cm) thick.
4. Place the rounds on a baking sheet lined with parchment paper, cover with a damp towel and let rest for about 10 minutes.
5. Bake on the lowest third of the oven for 5-7 minutes, until the pitas puff up and start to turn golden.
6. Take them out and immediately (carefully!) put the pitas in a plastic bag and close it.
7. After about 5 minutes, open the bag and let the pitas cool completely.

## What I've learned

- The steam in the bag keeps the pitas soft, so the outside doesn't turn hard.

Source: https://chefef.com/en-us/recipes/successful-pita-bread/