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Easy Skillet Pita Bread: Soft, Fluffy Pockets for Dipping and Gyros

A stack of four golden-brown, fluffy pita bread rounds, with the top one broken to show the soft interior texture.
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You can make incredibly soft, fluffy homemade pita bread with perfect pockets right on your stovetop. This easy recipe uses simple pantry staples and is perfect for stuffing or dipping.

Ingredients

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  • 3 cups all-purpose flour
  • 1 cup warm water (about 105-115°F)
  • 2 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Optional: 2 tablespoons Greek yogurt for extra softness

Instructions

  1. Combine the warm water, sugar, and yeast in a small bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and Greek yogurt (if using). Mix the ingredients until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic.
  4. Lightly oil the mixing bowl. Place the dough inside, turning it once to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm spot for 1 hour, or until it has doubled in size.
  5. Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball.
  6. Cover the dough balls and let them rest for 10 minutes. This resting period helps the gluten relax, making rolling easier.
  7. Preheat a large, heavy skillet (cast iron works well) over medium-high heat. Do not add oil to the pan.
  8. Take one dough ball and roll it into a thin circle, about 6 to 7 inches in diameter.
  9. Place one rolled circle onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles appear on the surface.
  10. Flip the pita. Cook the second side for 1 to 2 minutes. The pita should puff up dramatically, forming a pocket. If it does not puff immediately, gently press down on the edges with a spatula to encourage the steam to inflate the center.
  11. Remove the puffed pita from the pan and place it on a clean towel. Cover it immediately to keep it warm and soft while you cook the remaining pitas.
  12. Serve your fresh baked bread warm.

Notes

  • For the best pocket formation, your skillet must be very hot before you place the dough in it.
  • If you skip the optional Greek yogurt, this recipe becomes a vegan pita bread.
  • To keep the cooked pitas soft, stack them and wrap them tightly in a clean kitchen towel immediately after cooking.

Nutrition

Find it online: https://littlekitchendiary.com/best-pita-bread-recipe-soft-pockets/