The Softest Pita Pockets EVER!

This homemade pita recipe is a game-changer! We’ve all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you’ve ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.

Print this recipe here:

Makes 10 Pitas:
INGREDIENTS
The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil

INSTRUCTIONS
Combine the dry ingredients in a large bowl and whisk together. Set aside.

In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.

Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.

Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.

Cut the dough into 10 equal portions.

Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.

Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.

Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.

Warm a cast-iron pan over medium heat.

Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).

If the pita is not puffing up, increase the heat a little bit.

Transfer the pitas to a plate and serve immediately.

Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

NOTES
Notes: To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.




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