This recipe for Middle Eastern Pita Bread yields soft and fluffy bread perfect for wraps or dipping.
In a mixing bowl, combine the yeast, warm water, and sugar. Let it sit until frothy.
Ensure the water is warm, not hot, to activate the yeast effectively.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring to form a dough.
Add the liquid gradually to avoid overhydrating the dough.
Knead the dough on a floured surface until smooth and elastic. Cover and let it rest until doubled in size.
Knead for at least 8-10 minutes to develop gluten for a soft texture.
Divide the dough into 18 equal portions and shape into balls. Cover and let them rest for 15 minutes.
Resting allows the dough to relax, making it easier to roll out.
Roll each ball into a thin circle using a rolling pin.
Roll evenly to ensure uniform cooking.
Heat a skillet over medium-high heat. Cook each rolled dough until bubbles form, then flip and cook the other side.
Press gently with a spatula to encourage puffing.
Keep the cooked pita warm by wrapping them in a kitchen towel while cooking the rest.
Stacking and covering the pita helps retain moisture and softness.
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