Homemade Pita Bread Recipe
User Reviews
4.5
Homemade Pita Bread Recipe
Description
Homemade Pita Bread offers a wheat-flavored pocket bread made from a blend of whole wheat and all-purpose flour, activated with yeast for leavening. The dough preparation involves proofing yeast in warm water with optional sugar, followed by combining with oil, salt, and flours, then kneading to a springy texture. After a two-hour rise under a damp towel, the dough is shaped and rolled into discs before baking.
The result is a soft, pliable bread with a slightly chewy texture that naturally forms pockets when baked, making it useful for sandwiches or dips. Olive oil incorporated during mixing and used on the dough surface adds moisture and subtle flavor.
This bread pairs well as a side to Mediterranean dishes or as a base for wraps. The yeast fermentation imparts a mild tang, and the whole wheat flour adds a deeper flavor and heartiness to the bread.
If the dough feels too sticky, adding flour in small amounts ensures easier handling. Covering with oil helps prevent drying during rising. Shaping the dough into uniform pieces allows even puffing during baking.
Ingredients
- .25 ounces active dry yeast , 1 package
- 1 cup water 105°F-115°F, warm
- 1 teaspoon sugar , optional
- 1 3/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt coarse
- all-purpose flour for dusting
- olive oil for greasing and frying
Instructions
- In the bowl of a stand mixer fitted with the bread hook or a large mixing bowl, combine the active yeast, warm water and sugar (optional). Stir gently and allow to bloom, approximately 10 minutes.
- Stir in the olive oil and salt. Add the flours, using the dough hook, work until the dough is slightly sticky, but no longer sticking to the sides of the bowl. If it isn't reaching this stage, add an additional 1/4 cup flour.
- Knead the dough on a low speed for 5-7 minutes until it forms a nice ball and is springy.
- Grease the inside of a bowl with olive oil and turn the dough out into the bowl. Lightly baste the top of the bread with olive oil as well. Cover with a damp towel and wait for the dough to rise, approximately 2 hours.
- Turn dough out onto a lightly floured work surface. Using your hands, form a disc about 1-inch thick and then divide into 8 equal slices (like a pizza).
- Form each "slice" into a small ball, but instead of rolling, pull the dough from the top and tuck the ends underneath the bottom. This what will create the "pocket". Place onto a parchment lined baking sheet.
- Cover with a damp towel and allow to rise another 30 minutes.
- Place dough balls back onto the floured work surface and using the palm of your hands, flatten into the shape of your desired pita bread, about 1/4 inch thick.
- Heat a large cast iron skillet over medium heat and lightly baste with olive oil. Do not go too high because olive oil will burn. Working in batches, place each piece of dough into the cast iron skillet. Cook on each side for 2-3 minutes or until it starts to puff and brown. Toss back to the first side, cooking another 30 seconds, then remove from the pan and allow to cool before using.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 583mg | 24% |
| Potassium | 268mg | 6% |
| Fiber | 6g | 24% |
| Calcium | 42mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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