Pita Bread from scratch! Start with a simple dough made in a stand mixer. Allow dough to rise, cut in pieces, roll into circles, and fry in a skillet until it puffs up with a perfect pocket. Great for dipping, or open it up and make a sandwich. —Dash of Amy
olive oil, divided
2 3/4 cups
active dry yeast
In This Recipe
In a stand mixer add all ingredients in order.
Turn on to setting 2 and allow to knead for 8 minutes.
Pull dough out and drizzle a tbsp of olive oil on bottom of the mixer bowl. Smooth the dough out, and place the dough ball in the olive oil.
Allow to rise for at least 2 hours. (It can even sit all day.)
Once dough has risen, cut into 10 pieces on a lightly floured surface, and shape into smooth discs.
Sprinkle a small amount of flour on your work area, and roll each disc out into about a 6 inch circle about 1/4 inch thick.
Heat a non-stick skillet over high heat, once hot add the dough. Cook on each side until golden brown and puffy.
Cook all of the pita bread, if pan gets too hot, reduce heat.
Transfer to a plate, allow cooling time, then cut and serve with your favorite dip, or make sandwiches.