Homemade Pita Bread | Airy & Soft

Mix the dry ingredients (flour, dry yeast, powdered sugar, and salt) in a bowl. Add the lukewarm water and knead everything into a slightly sticky but elastic dough. 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. Roll out each piece on a floured surface into a flatbread about 3 mm thick. Place the flatbreads 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. Slide the baking sheet onto the lowest rack and reduce the temperature to 220 °C convection. Bake the flatbreads for about 4 minutes until they puff up and turn lightly golden brown. Then flip them and bake for another 2 to 3 minutes on the other side.