This perfect recipe is from Molly Yeh’s Short Stack Yogurt book. I use labneh rather than her recipe’s Greek Yogurt, because, well, I always have labneh in my refrigerator and I use it for anything and everything calling for thicker yogurt. If any of the pitas don’t balloon in the oven, don’t worry one bit. They’ll still have a pocket when you open them up and they’ll still taste wonderful. Be sure to put the pita in a ziplock bag or airtight container immediately after they cool off to keep them soft. If they’re at all hard on the outside, they’ll soften right up in the container.
3 3/4cupsbread flour, plus more for dusting (if needed)
1 1/2teaspoonskosher salt
3tablespoonsextra virgin olive oil, plus more for the bowl
3/4cupwhole-milk Greek yogurt or labneh
Instructions
In a medium bowl, combine the water, yeast, and 1 teaspoon of the sugar. Let the mixture sit until it's foamy on top, about 5 minutes.
In a large bowl or stand mixer fitted with the hook attachment, combine the flour, salt, and remaining tablespoon of sugar. Add the water-yeast mixture, oil, and yogurt and mix to combine. Knead the dough either in the mixer or by hand on a clean work surface, adding more flour if needed, until the dough is soft and slightly sticky, 7-10 minutes.
Transfer the dough to an oiled bowl, cover with plastic (not touching the dough), and let the dough rise in a warm spot until it's doubled in size, about 2 hours.
Preheat the oven to 500 degrees, and line two baking sheets with parchment paper. Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.
Roll the balls out into circles that are 1/4- to 1/2-inch thick. Place them on the baking sheets an inch apart, then bake until they're puffy and lightly browned on top (begin checking for doneness at 5 minutes).
Transfer the pitas to a wire rack to cool. Enjoy!
Notes
Storing: Keep the pita soft by covering it completely with a towel after baking, then store the pita in an airtight container or ziplock bag with the air removed before sealing. You can also store it in the fridge for up to one week.Freezing: Leftover pita bread freezes so perfectly! Pull out all or one pita at a time and thaw in the fridge or at room temperature. Keep it in a plastic bag or it will dry out quickly. For a quick thaw: wrap in foil and warm on the bottom rack of a low-temperature oven.Make ahead: After letting the dough rise, you can put it in an airtight container, and store it in the refrigerator for up to 3 days. This way, you can have fresh homemade pita bread in a snap!