Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
2 hrs 35 mins
total:
3 hrs 15 mins
Servings:
8
Yield:
8 pita breads
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.

    Advertisement
  • Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

  • Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.

  • Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.

  • Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.

  • Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

  • Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.

  • Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.

  • Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

Nutrition Facts

187 calories; protein 4.8g 10% DV; carbohydrates 33.1g 11% DV; fat 3.6g 6% DV; cholesterolmg; sodium 510.9mg 20% DV. Full Nutrition

Reviews (366)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2013
Almost perfect first time! I just watched the video for the first time - saw why I had to use a knife to make pockets! If you do not smush bubbles you will not get a good pocket! I used an electric fry pan @400 degrees as alternate cooking method (from another review thank you!). I used 100 degree oven to rise dough for 2 hours. Browning was faster using electric pan than times in instructions - went by browning color. Flavor so good I put a little butter in one and had for a yummy snack! Read More
(103)

Most helpful critical review

Rating: 1 stars
07/08/2013
I followed this recipe to the letter and my pitas didn't puff up. I guess I'm going to have to find another pita recipe. Read More
(11)
473 Ratings
  • 5 star values: 379
  • 4 star values: 68
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
11/15/2013
Almost perfect first time! I just watched the video for the first time - saw why I had to use a knife to make pockets! If you do not smush bubbles you will not get a good pocket! I used an electric fry pan @400 degrees as alternate cooking method (from another review thank you!). I used 100 degree oven to rise dough for 2 hours. Browning was faster using electric pan than times in instructions - went by browning color. Flavor so good I put a little butter in one and had for a yummy snack! Read More
(103)
Rating: 5 stars
09/13/2013
I tried making pita bread in the past and every time I failed miserably so of course I was skeptical that I could successfully prepare pita bread using your instructions (It's not you---it's definitely me). Call me a bit overdramatic, but I literally teared up when my first batch came off the stove browned to perfection and actually sturdy enough to open as a pouch. I guess I just had to watch someone else make them before giving it another shot. Thanks from the bottom of my heart. This is now my go-to recipe from now on. Now if you'll excuse me, I have a batch of falafels to make to go along with these bad boys. Read More
(68)
Rating: 5 stars
03/10/2014
SO TASTY! I see a lot of complaints about non-puffs, well, mine didn't either but they tasted better than any flatbread I've ever bought in my life. I started smooshing the bubbles on the last few I cooked, and got much better results. You gotta smoosh! It spreads the air through the sealed pita and really helps with that pocket. As for the pro-bakers, that works, but grilling it just gives it that to die for flavor that you just can't get any other way! Read More
(49)
Advertisement
Rating: 5 stars
11/11/2013
It is a simple and fool proof recipe. I hand kneaded the dough because I don't have the dough mixer attachment. It took me 15 minutes to knead the dough and I used about 2 table spoon flour which I sprinkled on my kneading board. All the pitas puffed and formed pocket. Since I don't portion equally, I noted pockets of the thinner bread is more fragile than the thicker bread. I suggest if you want to form good pocket for filling, make a thicker bread. But if you want to serve as taco shell, make a thinner bread. I had it for my brunch to go with mayo and fish. Fold it up, just like soft taco. Yum....yum. Read More
(27)
Rating: 4 stars
01/08/2014
I follow the same steps except the last one. I preheated the oven to 500 degrees. Placed the rounded dough in a heavy baking sheet, as much as it takes (depending on the size). Baked for few minutes (about three minutes depending on your oven) Got the bread out and put on towel for few minutes. Read More
(26)
Rating: 5 stars
07/23/2013
Really tasty bread. Mine didn't puff up like the video but I didn't have a stand mixer to make these. I did get a pocket but I had to sort of help open it up a little.. Read More
(15)
Advertisement
Rating: 5 stars
01/22/2014
This was a wonderful recipe! The dough was so simple to make and I easily found a way to make and eat dinner while waiting the two hours for it to rise. When I placed the pitas in my skillet it puffed up so nicely!! I was expecting a HUGE fail but now I've completely fell in love with these pitas and will be making them every weekend! Did I mention they tasted amazing too? Light, fluffy, and so bread-y, they were exactly what I was looking for in a pita! Read More
(15)
Rating: 5 stars
12/28/2013
Great recipe! The only thing I can't figure out is how Chef John rolls out the pitas with as little flour as he does. My rolling pin wants to stick. But, the flavor is great! People, if yours aren't puffing up, it's not that big of a deal. Cut your pitas into halves, and then run a paring knife down the middle of the insides, being careful not to cut through to the outside. I haven't had a wasted pita yet by doing it this way. Just go slow and be careful with your knife. Read More
(14)
Rating: 4 stars
02/26/2015
I love bread. Lately I've been loving flat breads, andy I've been trying to eat less sugar, so I was happy to try this recipe and stop having to buy pita bread every week. Watching the included video is extremely helpful. I folowed the recipe, and used my kitchen aid with the dough hook and my pita turned out perfect. I'm using this as a starter recipe and will probably make changes depending on my mood. But will definitely make this as is again. In a lot of the reviews I noticed people have been having trouble getting the poof, and I think rolling the dough thinner might help with that. My son was "helping" me and the ones he rolled out were a bit on the thicker side and although they tasted delicious, they didn't poof and i have to cut a pocket in. Once he wandered off, I rolled the dough to be thinner and they all proofed! Best pita ever. Read More
(13)
Rating: 1 stars
07/08/2013
I followed this recipe to the letter and my pitas didn't puff up. I guess I'm going to have to find another pita recipe. Read More
(11)