Pita Bread

The key to the pocket is the thickness, and the rest period between rolling and baking. This rest allows a skin to form, which traps the steam and forces it to build up inside the dough.

Serves: 5Hands-on: 20 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 5


  • 1½ cups warm water
  • 1 Tbsp. honey
  • 3½ tsp. active dry yeast (2 packages)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 4 cups bread flour


  • In a medium bowl, stir together warm water, honey, and yeast, and set aside until foamy, about 10 minutes.
  • Stir in oil, salt, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only as necessary, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk, ¼" thick. Rest 20 minutes, uncovered. Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.