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Pita Bread

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Prep Time 20 minutes
Cook Time 8 minutes
2 hours 20 minutes
Total Time 2 hours 48 minutes
Course Bread and Biscuits
Servings 12 pita rounds

Equipment

  • 2 large baking sheets
  • parchment paper
  • 1 electric stand mixer

Ingredients
  

  • 3/4 cup warm water
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 tablespoon sugar
  • 3 3/4 cups bread flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 3 tablespoons Olivelle Sweet Cream Butter Olive Oil
  • 3/4 cup whole-milk plain Greek yogurt
  • 2 teaspoons Olivelle Sweet Cream Butter Olive Oil

Instructions
 

  • In a medium bowl, combine the water, yeast and 1 teaspoon sugar. Stir very lightly. Let the mixture set until it is foamy on top, about 5 minutes.
  • In a large mixing bowl of a stand mixer fitted with a paddle attachment, combine the flour, salt and 1 tablespoon sugar. Add the yeast mixture, sweet cream butter olive oil and yogurt and mix to combine.
  • Turn out the dough on a floured work surface, adding more flour if needed, until it is soft and slightly sticky, 7 to 10 minutes.
  • Brush the mixer bowl with 1 teaspoon sweet cream butter olive oil. Transfer dough to oiled bowl, brush dough with 1 teaspoon sweet cream butter olive oil, cover with tea towel and let rise until it is doubled in size, about 2 hours.
  • Preheat oven to 500 degrees Fahrenheit and line two large baking sheets with parchment paper.
  • Turn the dough out onto clean working surface and divide into 12 equal balls. Cover and let rise an additional 20 minutes.
  • Roll the balls out into circles that are 1/4" to 1/2" thick. Place them onto the baking sheets and inch apart, then bake, one sheet at a time, until they are puffy and light browned on top.
  • Begin checking on the pita after about 5 minutes. Rotate the pan after the 5 minute mark. Bake for 8 minutes total.
  • Remove from oven and transfer pitas to a wire rack to cool.