Description
Soft, tender homemade yogurt pitas for all your dipping and swooping dreams! Oh, and they make great sandwiches and wraps, too!
Ingredients
Scale
- 3/4 cup lukewarm water
- 2–1/4 teaspoons (7 grams) instant yeast
- 1 tablespoon plus 1 teaspoon (16 grams) granulated sugar
- 3–3/4 cups (450 grams) bread flour
- 3/4 cup whole-milk plain Greek yogurt
- 1–1/2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for greasing
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, granulated sugar, bread flour, yogurt, salt and olive oil. Stir on low to mix together and gradually increase the speed to medium. Knead for 7 to 9 minutes, until the dough is soft, smooth but still slightly sticky. Turn the dough out on a lightly floured surface and knead it a few times to bring it together into a ball. Transfer the dough to an oiled mixing bowl, turning once to coat both sides. Cover with a kitchen towel and let rise in warm place until doubled, about 1-1/2 to 2 hours.
- Preheat the oven to 500°.
- Turn the risen dough out onto a lightly floured surface and pat into a rectangle. Cut into 12 equal-sized pieces (weighing helps!). To form into balls, begin folding the edges of the dough into the center to form a smooth top. Cup each dough ball in your hand and use the counter to roll it around to form a smooth ball. Cover with a kitchen towel and let rest on the counter for 30 minutes.
- Line 2 large baking sheets with parchment (4, if you have them-otherwise, you will have to reuse your two once cooled). Roll the dough balls out into approximately 6-inch circles. Transfer to the prepared baking sheets, three to a sheet, leaving space in between each round for the dough to puff. Bake one sheet at a time on the center rack for 5 to 7 minutes, rotating halfway through, until puffed and slightly golden brown on top. Repeat with the remaining pitas.
- If you are using two sheets pans and reusing, refrigerate the remaining 6 dough rounds so they don’t overproof until your sheet pans are cool enough to bake on again.
Notes
Inspiration: Yogurt Pita in Short Stacks Yogurt by Molly Yeh
- Category: Bread-y Things, Middle Eastern-Inspired