The GüdDish Pita

We studied 270 recipes from around the world and combined the highest rated 15. Then we built the BEST!

Pita. The GüdDish.

Serves 8 pitas · 25–35 min prep · 115–130 min total · 4 steps

Ingredients

Ingredients for Pita
  • 2 tablespoons olive oil
  • 1 cup warm water
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons instant yeast or active dry yeast
  • 1 teaspoon sugar
  • 1 1/2 teaspoons kosher salt

What the best recipes taught us

  • Roll the rounds about 1/4 inch thick. That thickness is what lets the pita puff into a pocket.
  • Heat the oven and the baking sheet until they are very hot. A hot sheet is what makes the steam puff the pita.

Method

  1. 1
    Yeast foaming in warm water
    1cwarm water
    2tspyeast
    1tspsugar

    Warm the water until it feels just warm to the touch, not hot.

    In a large bowl, stir the yeast into the warm water with the sugar. Let it sit until foamy, 5 to 10 minutes.

  2. 2
    Pita dough risen in a bowl
    3call-purpose flour
    11/2tspkosher salt
    2tbsolive oil

    Add the flour, salt, and olive oil.

    Mix until a soft dough forms, then knead until smooth and elastic, 6 to 8 minutes by hand.

    Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.

  3. 3
    Eight dough pieces, one rolled into a thin round

    Punch down the dough and divide into 8 equal pieces.

    Roll each piece into a ball, cover, and rest 10 minutes.

    On a lightly floured surface, roll each ball into a thin round about 1/4 inch thick and 6 to 7 inches across. Keep them even so they puff.

  4. 4
    Pitas puffing on a hot baking sheet

    Heat the oven to 475°F with a baking sheet or baking stone inside so it gets screaming hot.

    Working in batches, lay 2 or 3 rounds on the hot sheet.

    Bake until they puff into pillows and take light golden spots, 3 to 5 minutes. Do not walk away.

    Stack the hot pitas in a clean kitchen towel so they stay soft. Cool a few minutes, then split if you want pockets.