full demonstration video
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Ingredients
2 cups all-purpose flour
½ cup whole wheat flour
1 tbsp sugar
½ tsp salt
1 tbsp olive oil
2 tsp active dry yeast
1 cup warm water
1 tsp olive oil (for coating bowl and dough)
Extra flour (for dusting surface only if
needed)
Instructions
1. Activate Yeast
In a small bowl, combine the warm water,
sugar, and yeast. Stir and let sit for 10
minutes, until foamy.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the
all-purpose flour, whole wheat flour, and
salt.
3. Combine Wet and Dry
Add the foamy yeast mixture and 1
tablespoon of olive oil to the flour
mixture. Stir until a sticky dough forms.
4. Knead the Dough
Turn the dough onto a clean surface.
Knead for 8–10 minutes. The dough
should become tacky but not sticky. Only
dust with flour if the dough sticks—use
as little as needed.
5. First Rise
Coat a bowl with 1 teaspoon of
olive oil. Place the dough in the bowl,
turning it so all sides are lightly coated in
oil. Cover with a damp towel or plastic
wrap and let rise for 2 hours, or until
doubled in size.
6. Divide and Pre-Shape
Punch down the dough to release air.
Divide it into 10 equal pieces. Roll each
piece into a smooth ball, tucking the
edges under. Slightly flatten each ball
and place on a tray. Cover while you work
on the others.
7. Roll Out Pitas
Roll each dough ball into a 6-inch circle.
Flip and roll each side to ensure even
thickness. Avoid tearing or creating
holes—this helps the pitas puff up.
8. Cook on Skillet
Heat a dry skillet over medium heat.
Place a rolled-out pita on the hot skillet.
After about 20 seconds, bubbles should
start to form—then flip it.
9. Puff and Finish
Let it cook 1–2 more minutes until the
bottom is lightly browned. Flip again
briefly to finish cooking. Remove from
the skillet and repeat with remaining
dough.
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