Homemade Pita Bread | Fluffy & Soft

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

Divide the risen dough into six equal pieces. On a floured work surface, roll out each piece into a flatbread about 3 mm thick. Place the flatbreads on a baking sheet lined with parchment paper and lightly floured, then let them rest for 15 minutes.

Preheat the oven to 250 °C. Slide the baking sheet onto the lowest rack and reduce the temperature to 220 °C convection. Bake for about 4 minutes until the flatbreads puff up and turn lightly golden brown. Then flip the flatbreads and bake for another 2 to 3 minutes on the other side.