Pita – a round, yeast-leavened flatbread that puffs up beautifully in the oven – is not only tasty, it’s got significant staying power: considered one of the oldest breads, it’s thought to have originated in ancient Greece. Since its invention, the pillowy, chewy bread has become a popular staple in the Middle East and the Mediterranean and is enjoyed worldwide on street corners, at home, and in countless restaurants. Whether dipped in creamy hummus, stuffed with falafel, or eaten as is, there’s nothing quite like a fresh-from-the-oven pita. Here, we’re sharing a homemade pita recipe from teacher, writer and photographer Andrew Janjigian (@wordloaf) that’s almost guaranteed to put you off shop-bought for life.

Andrew's pita is an ideal place to start if you’ve always wanted to try making bread but have been too intimidated by the process. It’s a simple process, though it takes some practice to get the loaves to puff consistently – they blow up and form a "pocket" because the water in the dough turns to steam, inflating the disk into a balloon. Because of that, it’s super important to ensure your bread has no tears or holes. To help avoid puffless pitas, Andrew’s recipe uses a cold-proof (aka cold rising or cold fermentation), a technique that improves texture and structure, is easier to handle, and enhances flavour development.

Depending on your preference, this recipe makes thick, plush pitas (fantastic for sandwiches or Turkish kofte) or thinner ones ideal for dips or served alongside a comforting Greek salad. To keep the pitas soft, pull them from the oven as soon as they’re puffed and lightly browned, and for thin ones, leave them in a tad longer for extra colour and crunch. 

No matter how you prefer your pita, be warned: you won’t be able to eat just one!