Instructions
1. Prepare the Dough
In a large bowl, mix:
Warm water
Sugar
Yeast
Let sit 5 minutes until the yeast becomes slightly foamy.
Add:
Flour
Salt
Olive oil
Mix and knead 8–10 minutes until the dough becomes smooth and soft.
(It should feel slightly sticky but easy to handle.)
2. First Rise
Cover the bowl with a towel or plastic wrap.
Let rise 1 hour or until doubled in size.
3. Shape the Pitas
Punch down the dough to release air.
Divide into 10–12 equal balls.
Let them rest 10 minutes — this makes the pitas extra soft.
Roll each ball into a flat circle about ½ inch (1 cm) thick.
4. Second Rise
Place the circles on parchment paper.
Cover and let rise 20–30 minutes.
5. Cooking Options
Option A — Oven (best puff and golden color)
Preheat to 230°C / 450°F.
Bake for 8–12 minutes until lightly golden and puffed.
Option B — Stove / Pan (softest flatbread style)
Heat a nonstick pan over medium-high.
Cook each pita 1–2 minutes per side.
Keep cooked pitas covered with a towel to stay warm and soft.
6. Serve With
Hummus
Shawarma, kebab, or falafel
Butter & honey
Cheese spreads
Chicken or veggie wraps
