Homemade Pita Bread
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Martha Stewart Living, May 1995
- 1 1/4 cups warm water (100 degrees to 110 degrees)
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon salt
- 1 1/2 teaspoons olive oil, plus more for bowl
- Pour water into the bowl of an electric mixer. Sprinkle yeast over water, and stir to dissolve. Use the paddle attachment to mix in 1 1/2 cups flour. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
- Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
- Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
- Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6 to 8 minutes. Repeat, baking two pita breads at a time.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.