Homemade Pita Bread in a Skillet

Cooking method

1. Step 1:

   

   How do you make pita in a skillet? Gather everything on the ingredient list. You'll need the amount of flour called for, plus a little extra for dusting your work surface. Use a plain, neutral-flavored vegetable oil.

2. Step 2:

   

   Sift the flour into a large bowl. This adds air and breaks up any lumps. Dough made with sifted flour is noticeably more supple, and the finished bread turns out lighter and airier.

3. Step 3:

   

   Bring the water to a boil, then let it cool slightly to about 175°F (80°C). Stir in the salt until dissolved, then pour the water into the flour.

4. Step 4:

   

   Add the vegetable oil right away. Stir the dough quickly with a spoon, since it's quite hot. Why use near-boiling water? The heat sets the gluten in the flour so that during cooking the steam can't escape — instead it forms pockets inside the dough. That's exactly what gives the pita its signature hollow pocket.

5. Step 5:

   

   Once the dough has cooled enough to handle, start kneading it by hand. It comes together into a ball fairly quickly and stops sticking to your hands. This hot-water dough is a real pleasure to work with.

6. Step 6:

   

   Turn the dough out onto your work surface — no need to flour it here. Knead until smooth and even, then gather it into a ball.

7. Step 7:

   

   Wrap the ball in a plastic bag and let it rest for 20 minutes.

8. Step 8:

   

   After resting, move the dough to a lightly floured surface and roll it into a rope. Divide it into 8 equal pieces — each should weigh about 70–80 grams (2.5–3 oz).

9. Step 9:

   

   Roll each piece into a smooth ball.

10. Step 10:

    

    Cover the balls with a bag so they don't dry out. Take one and gently roll it into a thin, even round with smooth edges. Be careful not to tear the dough or let it stick — a damaged round won't puff up when cooked. Aim for a round about 6–7 inches (15–17 cm) across.

11. Step 11:

    

    Heat a skillet until very hot — a heavy-bottomed pan works best. Lay a round of dough on the dry surface; there's no need to grease the pan, since pita cooks dry. As soon as the first bubbles appear on top, flip it over. This happens pretty fast.

12. Step 12:

    

    Cook the second side for about a minute.

13. Step 13:

    

    Flip it once more. Right before your eyes, the round will start to balloon up. Wait until it stops rising, then flip it one last time. About half a minute later the pita is done — lift it out of the pan.

14. Step 14:

    

    Here's the pocket you end up with inside the pita. Cook the rest of the rounds the same way. Finished pitas deflate fairly quickly — that's fine, the pocket stays put inside.