Homemade Pita Bread | Airy & Soft

Mix the dry ingredients (flour, dry yeast, powdered sugar, and salt) well in a large bowl. Add the lukewarm water and knead everything into a slightly sticky but elastic dough. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 45 minutes until its volume has doubled.

Divide the risen dough on a floured surface into six equal pieces. Roll out each piece into a flat disc about 3 mm thick. Place the discs on a baking sheet lined with baking paper and lightly floured, and let them rest there for another 15 minutes.

Preheat the oven to 250 °C top/bottom heat. Slide the baking sheet onto the lowest rack and immediately reduce the temperature to 220 °C convection heat. Bake the pita breads for about 4 minutes until they puff up and take on a very light color. Then flip the discs and bake for another 2 to 3 minutes on the second side.