4-Ingredient No-Knead Pita Bread

In a large mixing bowl, combine the water and yeast. Stir until the yeast is fully dissolved.

Add the flour and salt. Mix until a rough dough forms and no dry flour remains. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 1.5 hours.

Transfer the dough to a clean surface and gently press to release the air. Divide the dough into 6 equal portions (approximately 56g each if using a scale).

Using a rolling pin, roll each ball into a disc roughly 11–12 cm (4–5 inches) in diameter.

This is the most important step! Place a medium-sized pan (avoid cast iron) over medium heat for 2 minutes. Right before you start cooking, turn the heat up to medium-high.

Place the disc into the hot pan, one at a time. Cook until you see small bubbles appear on the surface; it takes about 1 minute. Flip the disc, and cook the second side for 30 seconds. Flip it back to the original side and cook for another 10–20 seconds. At this point, the pita should begin to puff up like a balloon.

Once the bread has fully inflated, flip it one last time and cook for 30 seconds to ensure the interior is perfectly cooked.

Transfer the hot pita to a plate and immediately cover it with a clean kitchen towel. This traps the steam, keeping the bread soft and pliable instead of crispy.