Homemade Pita Bread Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
12
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Calories
178 kcal
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Cuisine
Mediterranean, Israeli
Homemade Pita Bread Recipe
Description
The Homemade Pita Bread Recipe uses a mixture of all-purpose and whole wheat flours combined with yeast activated in warm water and sugar. After mixing in salt and olive oil, the dough is kneaded until smooth but slightly sticky, then allowed to rise in a warm environment for about two hours until doubled in size. The rested dough is shaped into pieces and baked to create pita pockets that can be sliced open or used whole.
The resulting pitas have a lightly chewy texture with a soft crumb and mild flavor from whole wheat flour. The olive oil adds subtle richness, while the yeast produces a gentle rise and pocket formation during baking. These pitas can be warmed prior to serving, offering a versatile bread for sandwiches, dips, or wraps.
This bread can be stored covered in the refrigerator for up to five days or frozen for up to a month. Reheating in a 350°F oven wrapped in foil restores softness and warmth. The dough's stickiness and spring-back when kneaded indicate proper consistency, and proofing in an oven with just the light on creates ideal rising conditions.
Ingredients
- 1 ½ cups water 110° to 115°, warm
- 1 active yeast packet
- 2 tablespoons sugar
- 3 cups all-purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons salt sea salt
- 3 tablespoons olive oil
Instructions
- Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
- In the meantime, whisk together the remaining 1 tablespoon of sugar, flours, and salt until combined.
- Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
- Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
- The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
- Coat with the remaining 1 tablespoon of olive oil and place it in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on a resting trick.
- Remove the dough and place on a lightly flour-dusted surface and press to form a rough rectangle.
- Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
- Roll each dough ball out on a lightly flour-dusted surface until it’s about 1/8” to 1/4” thick and 6” to 8” in diameter.
- Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
- Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
- Repeat the process until all the dough balls have been cooked. See note below and the alternative cooking method.
Notes
- Reheat pita bread by wrapping in foil or covering with a lid in a pan and heating at 350° for 4 to 5 minutes until warm.
- This bread can be prepared up to one day in advance and reheated before serving.
- Store baked pita covered in the refrigerator for up to five days or freeze for up to one month.
- The dough should be smooth, slightly sticky, and spring back when pressed for proper texture.
- For best rising, proof the dough in a warm environment such as an oven with only the light turned on.
- You may substitute 100% all-purpose flour if whole wheat is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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