Skillet-Puffed Pita Bread with Real Pockets

By Sprig Originals ✓ · cooked up in Sprig

Soft, pillowy pita that puffs into a hollow pocket on the stovetop — no stone oven required. A screaming-hot cast iron skillet (or an upside-down sheet pan in a blazing oven) delivers the burst of bottom heat that turns steam into a balloon. The trick is rolling each round thin and perfectly even, so the dough inflates instead of sagging.

Ingredients

• 1 cup warm water (105–110°F)
• 2 1/4 tsp instant yeast (1 packet)
• 1 tsp granulated sugar
• 3 cups bread flour, plus more for rolling
• 1 1/2 tsp fine sea salt
• 2 tbsp extra-virgin olive oil

• 1 tbsp olive oil, for brushing
• 1/2 tsp flaky sea salt
• 1/2 tsp za'atar

Instructions

1. Stir the warm water, yeast and sugar together in a large bowl and let stand 5–10 minutes, until foamy at the surface. If nothing happens, your yeast is dead — start over.
2. Add the bread flour, salt and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy mass forms, then turn out onto a lightly floured counter and knead 8–10 minutes, until smooth, elastic and only slightly tacky. (Or use a stand mixer with the dough hook on medium-low for 6 minutes.) The dough should spring back when poked.
3. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature 1 to 1 1/2 hours, until doubled in volume.
4. Punch down gently and divide into 8 equal pieces (about 3 oz / 85 g each). Roll each into a tight ball, set on a floured tray, cover with a towel and rest 20 minutes. This rest is what lets you roll them thin without fighting the gluten.
5. Choose your heat. Skillet method: set a 10- or 12-inch cast iron skillet over medium-high and preheat a full 10 minutes until a flick of water evaporates on contact instantly. Oven method: place a heavy rimmed sheet pan upside down on the middle rack and heat the oven to 500°F for at least 30 minutes.
6. On a lightly floured surface, roll one ball into a 7- to 8-inch round about 1/8 inch thick, turning it a quarter turn between passes so the thickness stays even. Even thickness matters more than a perfect circle — a thin spot will vent steam and kill the puff. Keep the remaining balls covered.
7. Skillet method: lay the round in the dry hot skillet. Cook 20–30 seconds, until bubbles start to form, then flip. Cook 1 to 1 1/2 minutes on the second side, until it balloons dramatically. Flip once more and cook 20–30 seconds to set the top. If it inflates unevenly, press the flat area gently with a folded towel to encourage it.
8. Oven method: open the oven, slide the round directly onto the hot inverted pan, and shut the door fast. Bake 3–4 minutes, until fully puffed and just barely blond in spots. Do not wait for deep browning or you'll get a cracker.
9. Move each finished pita to a clean kitchen towel and wrap it up immediately. Trapped steam is what keeps the crumb soft and makes the pocket easy to open later. Continue rolling and cooking the rest, stacking them inside the towel.
10. Serve warm. For a finishing touch, brush the tops with olive oil and scatter with flaky salt and za'atar. To open a pocket, slice about a third of the way along the edge with a serrated knife and gently work it apart.

Chef's tips

Nutrition (per serving, estimated)

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