Recipe by: Archana Raveendran

Source: -the-kitchn-90844

Serves: 4


  • 1 cup warm water
  • 2 tsp active dry or instant yeast
  • 2 ½ – 3 cups all purpose flour
  • 2 tsp salt
  • 1-2 tsp olive oil (optional)


  • Mixing bowl
  • Rolling pin
  • Cast iron skillet ( for stove top baking)
  • Baking sheet or baking stone (for oven baking)


To form the Pita dough

Mix the water and the yeast together, and let sit for about 5 min until the yeast is dissolved. Add 2 ½ cups of flour (saving the last ½ for kneading), salt, olive oil if using. Stir until a shaggy dough is formed.

Knead the dough

Sprinkle a little of the extra flour onto your clean work surface and turn out the dough.

Knead the dough for about 5-7 min, until smooth and elastic.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. ( it’s better to use too little than too much!)

Let the dough rise

Clean the bowl you used to mix the dough and film it with a little olive oil.

Set the dough in the bowl and turn it until it’s coated with oil.

Cover with a clean dishcloth or a plastic wrap and let the dough rise until it’s doubled in bulk, 1 to 2 hours

At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. You can keep it refrigerated for about 1 week.


Make balls (plum size) and roll it with a roller pin, but don’t roll it too much!

Heat a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

You can also bake in the 450F oven. Place pita on pre-heated baking stone or baking sheet. Bake for about 3 minutes, until bread is brown and puffed.