Soft Pita Bread with Puffy Pocket

Combine lukewarm water with sugar and instant yeast, stir well, and let sit for about 10 minutes until a foam forms on top as a sign the yeast is activated.

Sift all-purpose flour into a large bowl, add salt and two tablespoons of olive oil. Pour in the activated yeast with water and start mixing. Then knead the dough by hand or with a mixer for 8-10 minutes until it is smooth and slightly elastic. If necessary, dust lightly with flour so the dough does not stick.

Coat the entire bowl and the dough surface with the remaining tablespoon of olive oil, cover with a kitchen towel, and let rise in a warm place for about 60 minutes, until the dough doubles in size.

Preheat the oven to 250-260°C (480-500°F) and heat a baking tray inside. prepare a piece of parchment paper for quick transfer of the flatbreads onto the hot tray.

Divide the risen dough into 4 equal parts. Briefly knead each piece and roll out into a round flatbread 16-18 cm in diameter and about 4-5 mm thick. Make sure the rounds are evenly rolled out and free of cracks, otherwise the pocket will not form.

Let the prepared rounds rest for another 10 minutes on parchment paper. Then, quickly transfer them with the paper onto the hot tray in the oven. Bake for 3-4 minutes, until the pitas have puffed up significantly. Once the pocket forms and the bread is golden, finish baking for 1 more minute. Immediately after removing from the oven, cover the pitas with a towel to keep them soft.

You can serve soft pita bread warm or at room temperature. they’re great with hummus, falafel, gyros, or stuffed as you like. Before serving, you can cut or tear the pitas slightly.