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From-Scratch Pita Flatbreads

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Greek 🇬🇷Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

From-Scratch Pita Flatbreads bake up soft with a tender crumb and a light chew, perfect for splitting to cradle fillings or for scooping up dips. The olive oil and gentle fermentation bring a subtle richness and aroma that make each pocket irresistible. Serve warm alongside mezze, with grilled meats, or as a base for quick wraps any day of the week.

  • Prep30 mins
  • Cook10 mins
  • Serves8
  • DifficultyMedium
From-Scratch Pita Flatbreads
  1. 1

    Gather all ingredients.

  2. 2

    Put the yeast in the stand mixer bowl and add 1 cup warm water and 1 cup flour. Whisk to combine, then let it sit until it bubbles and foams, about 15 minutes.

  3. 3

    Add 1 1/2 tablespoons olive oil and salt to the yeast mixture, then add 1 1/2 cups flour. Mix on low speed with the dough hook until the dough is soft, supple, and slightly sticky. Knead on low speed until the dough is slightly springy yet still soft, 5 to 6 minutes. If the dough sticks to the bowl sides, add up to 1/4 cup more flour, a little at a time.

  4. 4

    Turn the dough out onto a floured work surface and shape it into a ball.

  5. 5

    Wipe the inside of the bowl with 1/4 teaspoon olive oil. Turn the dough in the bowl to lightly coat it with oil; cover the bowl with foil and let it rise until doubled in size, about 2 hours.

  6. 6

    When the dough has doubled, remove it from the bowl and place it on a lightly floured work surface. Gently pat it into a flat slab about 1 inch thick. Use a knife to cut it into 8 equal pieces.

  7. 7

    Shape each piece into a small round ball with a smooth top by pulling the sides down and tucking the ends underneath.

  8. 8

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

  9. 9

    Move the dough balls to a lightly floured work surface and dust the tops with flour. Working one at a time, gently pat the dough with your fingers to form a flat, round disc about 1/4 inch thick. Let the shaped dough rest for 5 minutes.

  10. 10

    Brush a cast iron skillet with the remaining 3/4 teaspoon olive oil and set it over medium-high heat. Lay one round of dough in the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.

  11. 11

    Stack the cooked breads on a plate; when cool enough to handle, slice them in half and open the pocket inside for stuffing.