Homemade Pita Bread
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4.6
253 reviews
Excellent
Homemade Pita Bread
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Homemade Pita Bread relies on a simple combination of instant yeast, warm water, salt, and flour to create soft, slightly tacky dough that when rolled thin, bakes into puffy, tender pockets. Managing the dough's hydration and texture is essential to achieving the traditional airy pockets. The resting phase helps relax the dough, making it easier to roll out evenly for consistent puffing during baking.
Description
Homemade Pita Bread uses instant yeast activated in warm water combined with salt and flour to form a soft, elastic dough. Careful kneading develops gluten, yielding a smooth dough that's slightly tacky but not sticky. Dividing and forming the dough into balls allows it to rest briefly before rolling each into a thin disc. An even thickness is crucial for proper puffing in the oven, which creates the signature pocket of pita bread. The dough's texture and flour amount are adjusted based on feel rather than strict measurement due to environmental factors. This recipe provides a versatile flatbread that can be used for sandwiches, dipping, or serving alongside Mediterranean dishes.
The notes suggest flexibility with flour types, including partial substitution with finely ground whole wheat flour, and adjustments in kneading time to account for different flours. Monitoring dough elasticity and tackiness ensures proper texture for successful baking.
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Ingredients
- 1 tablespoon instant yeast
- 1 ¼ cups water warm
- 1 teaspoon salt
- 3 to 3 ½ to 3 ½ cups all-purpose flour see note
Instructions
- In the bowl of a stand mixer or in a large bowl (if mixing by hand), combine the water, yeast, salt and 1 1/2 cups flour. Beat to form a soft batter-like consistency. Add additional flour until the dough starts to come together. It may look rough and shaggy at first but as it continues kneading, it will come together. Add enough flour to form a soft dough that clears the sides of the bowl (but is still slightly tacky to the touch - see the note above) and knead for 4-5 minutes with an electric mixer or 8-9 minutes by hand until the dough is smooth and elastic.
- Turn the dough onto a lightly floured countertop and divide the dough into six equal pieces. Roll the dough pieces into a ball shape. Lightly cover the balls of dough and let them rest for 10-15 minutes. Roll each dough ball into a thin disc, about 1/4-inch thick. Do your best to keep an even thickness throughout the entire disc of dough since this helps the dough puff in the oven (among other things). Let the pita rounds rest, lightly covered, for 30-40 minutes until they are slightly puffed.
- While the pita rounds are resting, preheat the oven to 425 degrees F. There are two methods for baking the pita bread. 1) Use a baking stone. Preheat the stone in the oven for 30-40 minutes (while the pita rounds are resting). When ready to bake, gently lift a pita disc, with your fingers or a large spatula, and flip it onto the hot baking stone (if your stone is large enough you can bake more than one at a time). Flip the dough so that the side that was resting on the counter is now facing up. You want the the side that has been exposed to air (the dry side) to be down on the baking stone and the side that is more doughy and moist to be facing up - this helps the pita puff up. If you bake one or two and they aren't puffing, spritz the top of the pita round with a light mist of water before baking. 2) If you don't have a baking stone, preheat the oven like normal and then when the pitas have rested, gently flip two of them onto a large, rimmed baking sheet lined with parchment paper. Again, make sure you flip them so the side that was resting on the counter is now facing up. Spritz with water, if needed.
- Bake the pitas for 10 minutes, until they are starting to brown very lightly on top and they have puffed several inches high. Keep in mind, though, that it won't be unusual to have some pitas that just refuse to puff. Still take them out after 10 minutes - they will make great flatbreads and will still taste delicious even if they don't have the magical pocket inside. The trick to great pita puffing is to roll the pita evenly and to make sure the dough isn't dry on top when it goes in the oven (hence the reason for flipping the pita onto the baking stone or baking sheet). Don't get discouraged if your pitas don't all puff. I had some non-puffers and we made little pizzas out of them and/or used them to roll around the filling instead of stuffing inside the pita. The baked and cooled pitas can be frozen or stored covered at room temperature for 1-2 days.
Notes
- Adjust flour quantity according to dough texture rather than fixed measurements because humidity and other factors affect dough consistency.
- Consider mixing half finely ground white whole wheat flour with all-purpose flour, increasing kneading time slightly to develop gluten properly.
- Ensure dough remains slightly tacky to encourage puffing; avoid making the dough too dry.
Nutrition Information
Show Details
Serving
1 Pita Bread
Calories
268kcal
(13%)
Carbohydrates
56g
(19%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
392mg
(16%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6pita breads
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Pita Bread | |
| Calories | 268kcal | 13% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 392mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
253 reviews
Excellent
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