Soft Pita Bread
Milk and yogurt enrich a soft yeast dough that puffs quickly in a very hot oven.
By Moow Editorial ·
- Flour absorption varies, so add it slowly and use only enough for a soft dough.
- Use warm—not hot—milk and water, and fully preheat the oven before baking.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 pitas
- Prep time: 20 minutes
- Cook time: About 20 minutes for multiple batches
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 pitas.
- Calories: 280 kcal
- Protein: 9 g
- Carbohydrates: 48 g
- Fat: 6 g
- Sodium: 480 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pita Dough
Have these measured and ready before you begin.
- 3/4 cup plus 1 tablespoon (200 ml) warm milk
- 7 g (2 1/4 teaspoons) instant yeast
- 1 tablespoon granulated sugar
- scant 1/2 cup (100 ml) warm water
- scant 1/2 cup (100 ml) plain yogurt
- 2 teaspoons (10 ml) salt
- 2–3 tablespoons olive oil
- 5 cups (1.2 liters by volume) all-purpose flour
Directions
1. Stir the yeast and sugar into the warm milk in a deep bowl, cover, and let stand for 5–6 minutes.
2. Mix in the warm water, yogurt, olive oil, and salt, then add the flour gradually until a soft, nonsticky dough forms.
3. Cover and let the dough rise in a warm place for 1 hour.
4. Preheat the oven and a sheet pan to its highest setting, ideally 480°F (250°C).
5. Divide into 10 equal balls, rest covered for 10 minutes, then roll into rounds about 1/4 inch thick.
6. Place as many rounds as fit on parchment and bake on the hot pan for 6–7 minutes, watching closely, until puffed and lightly browned.
Sources
Contains wheat and milk. Use caution with the very hot oven and preheated pan; bake until the pita are fully puffed and set.