Vegan Classic Pita Bread

Total time1 hr 51 min

Prep time20 min

Cook time16 min

Yeast, sugar, and warm water bubble up into a foamy base that kicks off this dough, and a straightforward knead turns it smooth and elastic in under ten minutes. After a slow rise, the dough divides into eight rounds that get rolled thin and even so they puff dramatically in a screaming-hot oven. Watching each pita balloon up in just two minutes on a hot stone is genuinely satisfying, and tucking the finished breads under a towel keeps them soft and pliable with that signature pocket intact. Olive oil adds a subtle richness to the crumb without weighing it down. This one's a naturally solid pick for a vegan kitchen, and it's endlessly useful — split open for sandwiches, torn for dipping, or warmed and stacked alongside a big spread.

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Ingredients

8 servings

1 packet (2 ¼ tsp) active dry yeast
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp sugar
1 cup warm water (105–110°f / 40–43°c), divided
3 cups all-purpose flour, plus more for dusting
1 ½ tsp salt
1 tbsp olive oil

Instructions

1
Combine the yeast, sugar, and 1/4 cup of the warm water in a large mixing bowl. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
2
Add the remaining 3/4 cup warm water and the olive oil to the yeast mixture. Add the flour and salt, then stir until a shaggy dough forms.

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