Pita Bread with Italian-Style Pizza Flour

This quick pita bread is perfect for dipping in hummus, stuffing with your favorite sandwich ingredients, or enjoying straight from the skillet with ghee and garlic. Made with Italian-style pizza flour, it turns out soft and pillowy with just the right amount of chew.
This recipe is thanks to Natalya Syanova, founder of Natasha's Baking. Natalya is a Chicago-based sourdough expert and baking enthusiast. You can find more of her recipes on her website and Instagram. She is also the author of Sourdough Baking with Kids which is available on our website.
Yield: 8-10 pitas
Total Time: 2 hours
Ingredients
- 240 g (1 cup + 1 Tablespoon) water
- 12 g fresh yeast or 4 g (1 1⁄4 teaspoons) instant dry or active dry yeast
- 400 g (3 1⁄3 cups) Janie's Mill Italian-Style Pizza Flour
- 8 g (1 1⁄4 teaspoons) salt
- 20 g (1 1⁄2 Tablespoons) olive oil
Instructions
- In a medium sized mixing bowl, dissolve the yeast in the water and let sit for 5 minutes.
- Add the flour, salt, and olive oil. Mix until the dough becomes shaggy, then turn it out onto a work surface. Knead by hand for 5-6 minutes until a smooth dough forms. Round your dough into a ball. Leave it to rise, covered, in a lightly greased bowl for 30 minutes.
- After 30 minutes, punch down any gases that have built up and round the ball again to build gluten strength in your dough. Leave it to rise again for 1 hour until very puffy.
- Divide the dough into 8 or 10 portions depending on the size of the pita you would like to make. Round each piece into a ball and let rest under a dishtowel for 15 minutes.
- Roll each piece into a thin circle.
- Fry each pita on a hot skillet for about 2 minutes on each side until golden and puffed. If they do not puff after 2 minutes, you may need to increase the heat for the next batch.
- Brush with a mixture of ghee and garlic or olive oil while warm and serve with your favorite dips!
Posted on August 10 2025