Dissolve the yeast and the sugar in the lukewarm water and leave about 5 minutes, until the mixture foams.
💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2
Mix the flour and salt in a large bowl.
Bowl
3
Add the yeast mixture and knead 8–10 minutes. Add the olive oil and Knead another 2 minutes, until the dough is smooth and elastic.
⚙ KneadingBowlStand mixer
💡Fat added only after the gluten has developed doesn't stop it from stretching: the dough comes out smooth and soft, not sticky.
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4
Cover and Let rise about 1½ hours in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
5
Divide the dough into 8 balls and roll each ball into a circle about ½ cm thick.
⚙ Dividing into Balls and RollingRolling pin
💡Don't roll too thin: in a round half a centimeter thick or more, the steam in the dough puffs it into a pocket; a round that's too thin dries into a cracker.
💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
6
Cover the rounds with a towel and let rest 15 minutes.
Kitchen towel
7
Heat a pan over high heat, without oil.
⚙ Greased Flat PanStoveFrying pan
8
Bake each pita 1–2 minutes per side, until it puffs into a pocket.
StoveFrying pan
💡In a skillet, the pocket forms only when it's very hot: heat it well before the first pita, and flip when bubbles appear.
9
Wrap immediately in a towel, so the pitas stay soft.
Kitchen towel
264calories
7 gprotein
47 gcarbs
4 gfat
● protein 11%● carbs 74%● fat 15%
Per serving (104 g), of 8 servings
For the Dough base ·
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Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tbsp in this recipe: 1 tbsp = 12 g · 325 kcal per 100 g · More about Dry yeast →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
