Homemade Pita Bread
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Resting Time
1 hr 40 mins
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Total Time
2 hrs 15 mins
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Servings
12 pitas
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Calories
134 kcal
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Cuisine
Mediterranean, Middle Eastern
Homemade Pita Bread
Description
This pita bread comes to life from a basic yeast dough blended with sugar to activate the yeast and olive oil for tenderness. After proofing until doubled, the dough is portioned into rounds and rested briefly to relax gluten for easier rolling. Rolling the dough evenly is crucial to ensure the pita puffs well and develops a pocket.
Baking at a very high oven temperature causes steam inside the dough to expand rapidly, creating a hollow center. This results in the characteristic pocket pita breads are known for. The texture after baking is soft with a slight chew and a golden exterior. The flatbreads can be sliced open to hold fillings or served alongside dips.
This homemade pita is ideal for sandwiches, wraps, or as an accompaniment to Mediterranean and Middle Eastern dishes. They store well at room temperature in an airtight container for a few days or refrigerated for longer keeping.
To maintain freshness, store the pita in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.
Ingredients
- 1¼ cup water warm
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- In a large bowl or stand mixer fitted with hook attachment, dissolve sugar in the warm water. Sprinkle in yeast and let stand until mixture is foamy, about 5 minutes.
- Add 1 cup flour, olive oil and salt and stir with a wooden spoon. Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes in the stand mixer until the dough comes together and is smooth.
- Cover dough with a moist kitchen towel. Allow dough to rise in a warm, dark place, until the dough has doubled in size, about 1 hour.
- Punch dough down and separate dough into 12 round pieces by pinching off some of the dough. Use your hands to tuck the sides and roll into an even ball, covering the pieces with a moist kitchen towel as you work. Allow to rest for 10 minutes.
- Use a rolling pin to roll out the dough as evenly as possible. This is important to ensure that the pita puffs up. Transfer the rolled out pita onto small squares of parchment paper floured lightly.
- Preheat oven 550°F (or to the highest temperature it will go) with the baking sheet inside the oven. While the oven is heating, allow the pita rounds to rest for about 30 minutes.
- Flip the rolled out pita onto the heated baking sheet. Bake on the bottom rack of your oven until lightly golden brown and puffed, about 3-5 minutes. Wrap them in a clean kitchen towel as soon as they come out of the oven.
Notes
- Store baked pita bread in an airtight container at room temperature for up to three days to keep it soft.
- You can refrigerate the pita bread for up to five days for longer storage; reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pitas
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1pita | |
| Calories | 134kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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