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4 Ingredient Pita Bread

PREP TIME 10 minutes
COOK TIME 35 minutes
resting time 10 minutes
TOTAL TIME 55 minutes
servings7 pitas
Perfect for sandwiches, wraps or just a pizza base
Stack of soft no-knead pita breads on parchment paper

Video

Ingredients
  • 2 cups (240g) all-purpose flour (plain flour)
  • 1 cup (250ml) warm water (see note 1)
  • 1 Tablespoon (10g) instant yeast (rapid-rise yeast)
  • 1 teaspoon salt
Instructions
  • Combine the flour, yeast, and salt in a large bowl.
  • Add water and mix to form a soft dough. Sprinkle with a bit more flour (can use up to 1 cup extra) if the dough is too sticky.
  • Cover the bowl and allow to rest for 10 minutes.
  • Divide the dough into 7 portions
  • Roll each portion into a round about 5 inches (12 cm) wide and ¼ inch thick (around 6 mm).
  • Place one pita at a time on a non-stick or cast iron pan. Cook on medium high heat for about 2 ½ to 3 minutes on each side.
  • Cover the cooked pita to maintain the soft texture, until you are ready to serve.
Recipe Notes
  1. Ensure that the water added to the dry ingredients is just warm, not too hot or too cold. Too cold and the yeast will not enable the dough to rise, and very hot water will kill the yeast. If you have a thermometer, it should read between 100°F – 115°F (37°C – 46°C).
  2. Cook time is based on stovetop method. Oven baking times may vary (see post for details).
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Nutrition
Serving: 1pita | Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 333mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 2mg
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