• ½ cup (125ml) lukewarm water
  • ½ tbsp sugar
  • 1 ½ tsp instant yeast
  • 1 ½ cup (195g) all-purpose flour
  • 1 tsp salt
  • Extra-virgin olive oil 1 tbsp (15ml)


In a bowl, whisk sugar, yeast, and half the flour.

Fold in water and let it proof for 15 minutes. Fold in olive oil, and rest of the flour.

Season with salt and stir to combine.

Mix thoroughly with the mixer, dough hook attached.

Cover and let the dough raise for 2 hours.

Remove the dough from the bowl.

Cut the dough into four equal pieces. Gently knead each piece of the dough and let it proof again for 15 minutes.

Roll the dough on a slightly dusted kitchen counter.

Make sure your pita bread is around 3mm thick.

Let the pita bread raise for 10 minutes. Coat the skillet with some olive oil.

Make sure your skillet is super hot as without the heat, the pita bread will not inflame.

Cook the pita bread for 30 seconds on one side.

Flip and cook until it looks like a balloon. Place aside.

Repeat with the rest. Serve warm.