This soft, pillowy pita bread is baked at a lower temperature than traditional versions, producing a tender texture and mild flavor that’s perfect for wraps, sandwiches, or dipping. The dough is simple to make and bakes quickly, yielding beautifully puffed rounds with just the right chew. Before serving, brush the bread lightly with olive oil and warm it in a hot skillet — the result is a fragrant, warm pita that pairs perfectly with hummus, grilled meats, or roasted vegetables.
INGREDIENTS:
1 tablespoon active dry yeast
1 tablespoon sugar
1/2 cup warm water
4 cups organic bread flour
2 teaspoons salt
1 cup warm water
1 tablespoon olive oil
METHOD:
In a small bowl, combine the yeast, sugar, and 1/2 cup warm water. Cover and let stand for 15 minutes, until foamy and fragrant.
Dissolve the salt in the remaining 1 cup warm water. In the bowl of a stand mixer fitted with a dough hook, add the flour. Pour in the yeast mixture and salt water, then mix on low speed until a soft dough forms. Continue mixing for 10 minutes, or until the dough is smooth and elastic. Add the olive oil and knead until it is fully absorbed and the dough feels supple.
Scrape down the sides of the bowl, cover with plastic wrap, and set in a warm, draft-free place to rise until doubled in size — about 1½ to 2 hours.
Punch down the dough and knead lightly on a floured surface for about 5 minutes. Let rest for 5 minutes to relax the gluten. Divide into pieces slightly larger than an egg (about 10 pieces).
Roll each piece into a ball, then flatten into a disk about 1/4 to 3/8 inch thick. Place on lightly oiled baking sheets and prick the surface several times with a fork to prevent over-puffing.
Preheat the oven to 350°F and position a rack on the lowest level. Bake for 2–3 minutes, then flip and bake another 2–3 minutes, until lightly golden and just set.
Transfer baked pitas to a tray lined with a clean towel. Cover with another towel to keep them soft as they cool.
Once cooled, store pitas in plastic bags in the refrigerator for up to 1 week or freeze for longer storage.
Reheat before serving. Brush each pita lightly with olive oil and warm in a hot skillet for 1–2 minutes per side, until golden and fragrant.
SERVING SUGGESTIONS:
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Cut into wedges and serve with hummus, baba ghanoush, or tzatziki.
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Use as a wrap for falafel, grilled chicken, or roasted vegetables.
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Slice open and fill with egg salad, tuna, or spiced lamb.
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Brush with olive oil, sprinkle with za’atar, and toast for a flavorful snack.
YIELD: About 10 pitas
