Ingredients
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1 (.25 ounce) package active dry yeast
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1 cup warm water (100 degrees F / 38 degrees C)
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1 cup all-purpose flour
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1 ½ tablespoons olive oil
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1 ¾ teaspoons salt
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1 ¾ cups all-purpose flour, or as needed
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1 teaspoon olive oil, divided
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.
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Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
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Turn dough out onto a floured work surface and form into a ball.
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Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.
Recipe Tip
Preheat your oven to 100 degrees F and turn off, then let the dough rise in the oven. Or use your oven's proof setting if you have it.
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Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
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Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
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Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
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Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
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Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.
Recipe Tip
While cooking, the bread will begin to puff up and fill with hot air, though results of each pita will vary. You can encourage a pocket to form by pressing lightly on the dough with a spatula or clean tea towel as it is cooking.
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Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.
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Nutrition Facts (per serving)
187 | Calories |
4g | Fat |
33g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 187 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 511mg | 22% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 1g | 5% |
Total Sugars 0g | |
Protein 5g | 10% |
Calcium 8mg | 1% |
Iron 2mg | 12% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.