These pitas are thick and wide enough to slice horizontally like a hamburger bun. Each ball of dough weighs roughly 230g. The recipe as written makes 4.
Ingredients
| Ingredient | Grams | Baker% |
| Flour | 480g | 100.0% |
| Water | 360g | 75.0% |
| Olive oil | 54g | 11.2% |
| Salt | 12g | 2.5% |
| Sugar | 8g | 1.7% |
| Instant yeast | 6g | 1.2% |
Instructions
1. Make the dough
Combine flour, yeast, salt, and sugar in a large bowl. Add olive oil and warm water. Mix until a shaggy dough forms, then turn smooth, elastic, and soft. The dough should not be sticky.
2. First rise
Cover the dough and let it rise at room temperature for 45–60 minutes, or until roughly doubled in size.
3. Divide and shape
Punch down the dough and divide into 4 equal pieces (~230g each). Roll each piece into a smooth ball, then flatten and roll out to roughly 8–9 inches in diameter and about 3/8 inch thick. Thicker than a standard pita.
4. Rest
Let the rolled-out rounds rest uncovered on a lightly floured surface for 10 minutes before cooking.
5. Cook
Heat a cast iron skillet or heavy pan over high heat until very hot. A drop of water should evaporate immediately on contact. Cook each pita dry (no oil) for 2–3 minutes per side. It should puff up significantly; press gently with a spatula if it puffs unevenly. The finished pita should have dark spots and feel firm but springy.
6. Cool and slice
Remove to a wire rack and cool for at least 5 minutes before slicing. Slice horizontally through the equator with a serrated bread knife to create two halves, like a hamburger bun.
Notes
Storage
Room temperature
Cool completely, then stack with a sheet of parchment or wax paper between each pita. Store in an airtight zip bag or container for up to 2–3 days. Reheat in a dry skillet for 1 minute per side, or wrap in a damp paper towel and microwave for 20–30 seconds.
Freezer (up to 3 months)
Pita freezes exceptionally well, whether whole or pre-sliced.
To freeze whole pitas
Cool completely to room temperature - freezing warm bread causes ice crystals and soggy texture.
Stack pitas with a square of parchment paper between each one to prevent sticking.
Slide the stack into a large freezer zip bag. Press out as much air as possible before sealing.
Label with the date and freeze flat.
To freeze pre-sliced pitas
Slice each pita in half first, then wrap each half individually in plastic wrap before bagging. This lets you grab a single half without thawing the whole stack.
To reheat from frozen
Skillet (best): Place frozen pita directly in a dry skillet over medium heat. Cover with a lid and heat 2–3 minutes per side until warmed through and pliable.
Oven: Wrap in foil and bake at 175°C (350°F) for 10–12 minutes.
Microwave: Wrap in a damp paper towel and microwave on medium power for 45–60 seconds. Let stand 30 seconds before opening - steam finishes the job.
Do not thaw at room temperature in the bag; condensation makes the surface gummy.