Mix the flour, yeast, sugar, baking powder and salt in a large bowl.
Bowl
2
Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡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.
3
Cover and Let rise about an hour 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.
4
Preheat the oven to 250°C (480°F), with an upside-down baking sheet inside, for at least half an hour.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Divide the dough into 8 balls and roll each ball into a circle about 1 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
Bake on the hot baking sheet, 3–4 pitas at a time, 6–8 minutes, until the pitas puff into a pocket and take on a little color.
⚙ BakingOvenBaking sheet
💡Full heat and a scorching-hot baking sheet are what make the pocket: in an oven that isn't hot enough, the pita bakes flat.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Wrap immediately in a towel, so the pitas stay soft.
Kitchen towel
263calories
7 gprotein
47 gcarbs
4 gfat
● protein 11%● carbs 74%● fat 15%
Per serving (113 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 →
Yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about 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 →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
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.
