Pita Bread
Light, pocketed flatbreads baked at very high heat so they puff into soft pockets—perfect for stuffing or tearing alongside dips. The dough is simple and forgiving, using a short rise and a quick, hot bake to create characteristic ovenspring.
3 cup all-purpose flour, plus extra for dusting
1 cup water, warm (105–115°F)
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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