Homemade Pita Bread Skillet (Printable Version)
Soft, pillowy pita bread made from scratch in a skillet - no oven needed! Perfect for Mediterranean meals and dipping.
# What You'll Need:
→ Dough Base
01 -
2 ¼ tsp active dry yeast (1 packet)
02 -
1 tsp sugar
03 -
¾ cup warm water (110°F / 43°C)
04 -
2 cups all-purpose flour
05 -
1 tsp salt
06 -
1 tbsp olive oil (optional, for softer texture)
# Steps To Follow:
01 -
In a small bowl, combine the warm water, sugar, and yeast. Allow mixture to rest for 5-10 minutes until foamy and activated.
02 -
In a large bowl, whisk together flour and salt. Add the activated yeast mixture and olive oil (if using). Stir until a cohesive dough forms.
03 -
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
04 -
Transfer dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and place in a warm location for 1 hour or until doubled in volume.
05 -
Gently deflate the risen dough and divide into 6 equal portions. Shape each into a smooth ball and allow to rest, covered, for 10 minutes.
06 -
Roll each dough ball into a flat round approximately ¼ inch (0.6 cm) thick, maintaining even thickness throughout.
07 -
Heat a heavy skillet or nonstick pan over medium-high heat. Cook each pita for 1-2 minutes per side until puffed up and lightly golden with characteristic brown spots.
08 -
Wrap finished pitas in a clean kitchen towel to maintain moisture and softness until serving.
# Notes and Tips:
01 -
The pita should dramatically puff up during cooking - this creates the pocket in the center.
02 -
If pitas aren't puffing properly, ensure your pan is sufficiently hot and dough is rolled to even thickness.