Puffy Israeli Pita in 20 Minutes
Pillowy, golden pita that puffs in the pan — no oven required. This one-skillet recipe uses a high-heat sear to trap steam inside, creating that signature Israeli pita texture in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 298
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Mix warm water, yeast, and 1 tbsp olive oil in a bowl. Let sit 2 minutes until foamy.
Step 2
Stir in flour and salt until a shaggy dough forms. Knead by hand 2 minutes until smooth.
Step 3
Divide dough into 4 equal balls. Roll each ball on an unfloured surface 30 seconds until taut.
Step 4
Let dough balls rest uncovered for 8 minutes while you heat a 12-inch skillet over medium-high.
Step 5
Stretch one dough ball into a 5-inch round. Brush with remaining olive oil and sprinkle sesame if using.
Step 6
Place in hot skillet. Listen for sizzle; cook 90 seconds until bottom puffs and edges brown slightly.
Step 7
Flip gently. Cook 60 seconds on the second side until bottom is golden and pita holds its puff.
Step 8
Transfer to a plate. Repeat with remaining 3 dough balls, keeping finished pitas warm under a towel.
Tools you’ll need
- mixing bowl
- wooden spoon or whisk
- 12-inch cast iron skillet or heavy-bottomed pan
- kitchen timer
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