Homemade Pita Bread Recipe

Name: Homemade Pita Bread Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 40 min
Yield: 12 serving
Ingredients: 1 ½ cups warm water; 1 packet of active yeast; 2 tablespoons sugar; 3 cups all-purpose flour; ¾ cup whole wheat flour; 2 teaspoons sea salt; 3 tablespoons olive oil

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5.0

33 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings
12
Calories
178 kcal
Course
Side Dish, Appetizer, Bread
Cuisine
Mediterranean, Israeli

Homemade Pita Bread Recipe

Frida Davis

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This homemade pita bread recipe is very easy to make and is perfect for making a sandwich or serving it up with your favorite dip.

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Ingredients

Servings

1 ½ cups warm water 110° to 115°
1 packet of active yeast
2 tablespoons sugar
3 cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons sea salt
3 tablespoons olive oil

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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

Chef Notes:
How to Reheat: The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.
Make-Ahead: You can make this bread up to 1 day in advance and heat up before serving.
How to Store: Place covered in the refrigerator for up to 5 days.
How to Freeze: Place covered in the freezer for up to 1 month.
You may use 100% all-purpose flour in this recipe.
When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.
For a little rising trick place the covered bowl of dough in the oven with only the oven light on as it will act as a perfect proofing environment.

Nutrition Information

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Calories 178kcal (9%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 390mg (16%) Potassium 61mg (2%) Fiber 2g (8%) Sugar 2g (4%) Calcium 8mg (1%) Iron 2mg (11%)