---
title: Pita Bread
description: Pocket full of sunshine.
author: Greyson Parrelli
servings: 8
tags:
  - bread
---

In a #large bowl{}, combine @active dry yeast{2*%tsp} and @sugar{1/2*%tsp} with @lukewarm water{1*%cup}. Whisk to dissolve.

Add @unbleached all-purpose flour{65*%g} and whisk to dissolve.

Let rest for ~{15%minutes}, until frothy and bubbly.

Add @salt{1*%tsp}, @olive oil{2*%tbsp}, and @unbleached all-purpose flour{220*%g}, keeping the remaining 60g of flour in reserve.

Stir until the mixture forms a shaggy mass. Dust with some of the reserved flour, then knead in the bowl for ~{1%minute}.

Turn the dough onto a work surface. Knead lightly for ~{2%minutes}, let rest for ~{10%minutes}, then knead again for ~{2%minutes}. Use the minimum amount of your reserve flour. The dough should be soft, moist, and slightly tacky, while still being easy to handle.

Clean and lightly grease your #large mixing bowl{}. Put the dough back in, cover it tightly with #plastic wrap{}.

Let rise for ~{1%hour}, until doubled in size.

While the dough is rising, preheat your #oven{} to 475 ºF. Place your #pizza steel{} on the bottom rack of your oven to get it nice and hot for ~{1%hour}.

After your dough has risen, punch it down and divide into 8 equal pieces.

Roll each piece into a little ball and place them on your work surface or a piece of #parchment paper{}. Cover them with a #damp towel{}.

Let rest for ~{10%minutes}.

Working one or two at a time, take the balls and flatten them into disks using a #rolling pin{}. You should be shooting for around 8" in diameter and between 1/8" and 1/4" thickness.

Take your disks and place them directly on your cooking surface.

Let your pitas bake for ~{2%minutes} on one side, at which point they will be nicely puffed. Then flip and bake for ~{1%minute}. The pitas should be largely pale with some brown spots.

After removing from the oven, place them on a #wire rack{} to cool.