Homemade Pita Bread
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Additional Time
2 hrs 20 mins
-
Servings
12
-
Cuisine
Mediterranean
Homemade Pita Bread
Description
Homemade Pita Bread is made by activating yeast in warm water and sugar. The dough, which includes bread flour, salt, olive oil, and whole-milk Greek yogurt, is mixed and kneaded until soft and slightly sticky. After rising until doubled, it is divided into balls and rolled into thin circles. Baking at 500°F on parchment paper helps the pita puff, forming its characteristic pocket. This bread offers a tender texture with a slightly chewy bite from the yogurt and olive oil.
The pita works well for stuffing with fillings or dipping into sauces. Its pockets make it practical for sandwiches or wraps. Baking on parchment and using high heat encourages an even puff and light crust.
For freezing, remove the pitas just before they brown to preserve texture when reheating. Toasting frozen pitas restores a fresh crispness and finishes the browning evenly. These pitas keep well and can be prepared ahead, making them convenient to have ready for various meals.
Ingredients
- ¾ cup water warm
- 1 package active dry yeast 2¼ teaspoons
- 1 teaspoon sugar plus 1 tablespoon
- 3¾ cups bread flour 469 grams, plus more for dusting
- 1½ teaspoons salt sea salt
- 3 tablespoons extra-virgin olive oil plus more for the bowl
- ¾ cup Greek yogurt whole-milk
Instructions
- In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining tablespoon sugar. Add the yeast mixture, oil, and yogurt, and mix to combine. Knead the dough, either in the stand mixer on medium speed or by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 2 hours.
- Preheat the oven to 500°F and line two baking sheets with parchment paper.
- Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.
- Roll the balls out into circles that are ¼ to ½-inch thick. Place them onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top. Begin checking at 5 minutes. We bake them for about 8 minutes, rotating the pan after the 5 minute mark if one side of the sheet is puffing up more than the other. Transfer the pitas to a wire rack to cool.
Notes
- Freeze the pitas just before they develop any brown spots for best storage results.
- When ready to eat, toast frozen pitas to refresh texture and add a bit of browning.
User Reviews
Overall Rating
4.9
You'll Also Love
