Homemade Pita Bread
User Reviews
5
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Prep Time
1 hr 40 mins
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Cook Time
32 mins
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Total Time
2 hrs 12 mins
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Servings
8 Servings
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Calories
212 kcal
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Course
Side Dish, Baked Goods
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Cuisine
Mediterranean
Homemade Pita Bread
Description
The recipe begins by activating yeast in warm water with sugar, then mixing in flour, olive oil, and salt to form a dough. After kneading and resting intervals to develop gluten, the dough is shaped into eight balls. Each ball is rolled to a thickness sufficient to puff up without tearing. Baking on a preheated stone or similar surface at 515°F causes rapid oven spring, inflating the bread to form pockets.
The resulting pita has a soft crumb and a golden crust with an interior cavity that can be sliced and filled with various ingredients. The bread pairs well with dips, sandwiches, or Mediterranean dishes.
Important to success is maintaining a very hot oven and avoiding rolling the dough too thin, to ensure the pocket forms. Alternatives for baking surfaces include cast iron skillets or baking sheets if pizza stones are unavailable. Baking time is approximately 4 minutes per pita when baking individually.
Ingredients
- 2 teaspoons active dry yeast 1 packet
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 cup water not hot, warm
Instructions
- Add water, yeast, and sugar to a large bowl, stir to combine.
- Add 1/2 cup of flour, whisk together. Allow to sit uncovered for 15 minutes.
- Add the olive oil and salt, and two cups of flour, stir with a wooden spoon until dough starts to come together.
- Sprinkle a little more flour on top, then use your hands to knead in the bowl for 1 minute until dough starts to form a ball.
- Turn dough onto a floured work surface, knead for two minutes. Cover for 10 minutes. Then knead again for 2 more minutes. Add flour as needed, but try not to use too much.
- Place in a clean mixing bowl, cover with plastic wrap and then a kitchen towel.
- Allow to sit for one hour or until dough has doubled.
- Place pizza stone or other baking surface** on the bottom rack of the oven. Heat oven to 515°F.
- Divide dough into eight pieces, rolling each into a ball. Cover and allow to sit for 10 minutes.
- Working with one dough ball at a time (leave the others covered), use your fingers to start to shape the ball into a disc, being careful not to press all the air out. Finish by using a rolling pin to roll disc into a flat 7-8 inch disc. Disc should be 1/4-1/8 inch thick. (be sure to flour the surface to avoid sticking.).
- When first disc is rolled out, flip it onto the hot pizza stone and bake for about 2 and a half minutes. Then flip it and bake for another 1 and a half minutes. Remove from oven and cover with a towel while other pitas bake.
- Continue the process for each pita until done. If you have a larger baking surface you may be able to bake several at a time.
- Keep baked pitas covered until ready to serve.
- To reheat, wrap pitas in foil (can wrap several in one package) and heat in oven until warm.
Notes
- Bake each pita separately for about 4 minutes for best results.
- If you don't have a pizza stone, a cast iron skillet or baking sheet can be used instead.
- Ensure the oven is very hot (around 515°F) to allow the pita to puff and form pockets.
- Avoid rolling the dough too thin to preserve pocket formation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1Pita | |
| Calories | 212kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 295mg | 12% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 7mg | 1% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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