Homemade Pita Bread Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Rising
1 hr 15 mins
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Total Time
45 mins
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Servings
8 pita breads
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Calories
208 kcal
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Cuisine
Mediterranean, Middle Eastern
Homemade Pita Bread Recipe
Description
The Homemade Pita Bread Recipe combines all-purpose flour, instant yeast, sugar, salt, olive oil, and warm water to form a dough that is mixed, rested, and divided. After resting again briefly, each piece is rolled out into thin disks and baked on a preheated pizza stone or baking sheet at 500°F. The intense heat causes the dough to puff up, creating its characteristic pocket. The bread is flipped midway through baking to develop a lightly browned surface on both sides.
Once baked, the pita breads are covered with a towel to retain softness. This bread is ideal for stuffing with various fillings or serving alongside dips and spreads as part of meals. The recipe emphasizes gentle handling of the dough to preserve air for puffing and uses a hot baking surface for best results.
For best dough rising, warm water activates yeast effectively while avoiding overheating. Baking one or two pitas at a time maintains quality and ensures all pitas are fresh and tender. Store the baked pita tightly sealed to keep it soft.
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons olive oil extra virgin
- 1 cup water warm
Instructions
- Put flour, yeast, sugar, and salt in a stand mixer and mix.
- Add olive oil and water. Mix until the dough is formed. It can be a little sticky. Add a little flour if needed.
- Cover and rest for 1 hour so the dough is doubled in size. Do not punch the dough down.
- Preheat the oven and a pizza stone to 500℉.
- Divide the dough into eight pieces and cover for 15 minutes to rise.
- Take one dough ball and keep the rest covered.
- Use your fingers to shape the dough into a disk and don't let the air out. Gently roll out the dough using a rolling pin. The disk shouldn't be thicker than ¼ inch.
- Place the rolled disk on the hot pizza stone (or baking sheet) and close the oven door. Let it bake for two minutes, it will puff.
- Flip the bread and bake for another two minutes.
- Place the baked pita bread on a plate and cover with a towel.
- Continue baking the remaining pita breads.
- Store tightly in a plastic bag.
Notes
- Use warm water around 110°F to activate the yeast safely; too hot can kill it and too cold slows rising.
- Allow divided dough portions to rest for 15 minutes before rolling out to ease handling.
- Bake on a hot surface like a pizza stone or preheated baking sheet for pita to puff properly and get a crispy exterior.
- Cover baked pitas with a towel immediately after baking to keep them soft and prevent drying.
- Do not punch down the dough after the first rise to retain air bubbles essential for puffing.
- Bake the pitas one or two at a time for consistent results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pita breads
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 292mg | 12% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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