This is a no-bake, stove-top pita bread recipe! These pitas are incredibly soft and easy to tear, with a perfect pocket in the middle. They’re ideal for stuffing with your favorite fillings like hummus, veggies, deli meats, falafel, chicken, beef, eggs, cheese, and more!
INGREDIENTS
- 1 cup lukewarm water (about 110°F)
- 1 teaspoon granulated sugar
- 1 teaspoon instant or active dry yeast
- 2 ½ cups all-purpose flour (plus more for kneading and shaping)
- ½ teaspoon salt
INSTRUCTIONS
- In a large bowl, combine lukewarm water, sugar, and yeast. Let the mixture sit for 5 to 10 minutes until it starts to bubble and foam.
- Add the flour and salt to the yeast mixture and stir until the ingredients come together into a rough dough.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and no longer sticky. Add more flour as needed to prevent sticking.
- Divide the dough into 8 equal portions and roll each into a smooth ball. Arrange the balls on a floured surface or baking sheet, leaving space between them. Cover with plastic wrap or a lint-free towel and let rise for 20 to 25 minutes, until nearly doubled in size.
- Lightly flour your work surface and the top of one dough ball. Roll it out to about ⅛ inch thick and 6 inches in diameter. Repeat with the remaining dough balls.
- Heat a large, dry skillet over medium heat for about 1 minute. Add one pita and cook for 30 seconds to 1 minute on each side until the surface is dried out and begins to bubble slightly. Don’t worry about browning at this point. Transfer to a plate and repeat with the remaining pitas.
- Place a stainless steel wire rack over a burner set to medium-low heat. Place one pita on the rack and cook for about 1 minute on each side, until lightly golden brown.
- Transfer the cooked pitas to a plate lined with a tea towel, covering them with another towel to keep them warm and soft. Continue cooking the remaining pitas on the wire rack. Keep covered until ready to serve.
