There’s nothing like warm, fresh pita bread straight off the skillet. Puffy, chewy, and perfect for stuffing, dipping, or tearing, this recipe is surprisingly easy and way more satisfying than anything from a bag.
1. Activate the Yeast
In a small bowl, dissolve yeast and sugar in the warm water. Then let it sit for about 5–10 minutes, until foamy.
2. Make the Dough
In a large bowl, mix flour and salt. Then, pour in the yeast mixture and olive oil. Stir until a shaggy dough forms, then knead for about 5 minutes until smooth and elastic.
3. Let It Rise
Transfer the dough to a lightly oiled bowl, cover, and let it rise for 1 hour or until the dough has doubled in size.
4. Shape the Pitas
Punch down the dough and divide it into 8 equal balls. Then cover and let rest for about 10 minutes.
After 10 minutes, lightly flour your work surface and roll each ball into a 6-inch round.
5. Cook on the Skillet
Heat a cast iron skillet or griddle over medium-high heat. Cook each pita for 1–2 minutes per side, until bubbles form and the bread puffs slightly.
And that's it! Let the pita cool slightly before serving.
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