Pita Bread
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Pita Bread
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Homemade Pita Bread is soft, puffy, and with a slightly browned crust. They're simple yet utterly rewarding delights that bring a taste of the Mediterranean to your table! Serve them for delicious meals, appetizers, and snacks that everyone enjoys.
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Ingredients
- 2 teaspoons (6 g) active dry yeast
- 1 1/2 cups (300 ml) warm water
- 4 cups (500 g) bread flour
- 2 teaspoons (12 g) salt
- 1 tablespoon (13 g) olive oil
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Instructions
- Add the active dry yeast to the warm water and stir well. Let the mixture sit for 5 minutes, or until bubbles appear.
- Combine the bread flour, salt, and olive oil in a large mixing bowl. Stir in the activated yeast mixture and water, and mix until all ingredients are combined into a rough dough.
- Transfer the dough to a floured surface and knead for 5 to 10 minutes, or until it becomes smooth and elastic. Place the dough in a bowl lightly greased with olive oil and let it rise until doubled in size, which should take approximately 45 minutes to 1 hour.
- Once the dough has risen, transfer it to a floured surface and divide it into eight equal pieces. Shape each piece into a round, then roll it out into an oval about 3-5 mm (1/10 - 1/4 inch) thick.
- Meanwhile, preheat the oven to 230°C (446°F) with a baking tray inside. Carefully remove the hot baking tray from the oven, dust it with flour, and place the pita bread directly onto it. Avoid crowding the tray; bake the bread in batches if necessary.
- Return the baking tray to the oven and bake for 5 to 6 minutes, or until the pita bread is golden brown and puffed up. Enjoy the freshly baked pita bread.
Notes
- Recipe Source: BBC
- When activating the yeast, use water that's around 110°F (43°C). Too hot water can kill the yeast, and too cold water won't activate it effectively.
- Pita bread benefits from a high-temperature bake (around 230°C or 446°F). The high heat helps the bread puff up and develop a nice pocket inside. Pita bread bakes quickly, usually in just 5 to 6 minutes. Keep a close eye on them to prevent over-baking. They should be golden brown and slightly puffed when done.
- When rolling out the dough, try not to over-roll it, as excessive rolling can result in a dense and tough pita. Aim for a thickness of around 3-5 mm.
- Make sure there's enough space between the pitas on the baking tray. Crowding can hinder their ability to puff up properly.
- Some bakers use a bit of steam during baking to encourage puffing. To create a steamy environment, you can mist the pitas with water just before placing them in the oven.
Nutrition Information
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Serving
8people
Calories
244kcal
(12%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
585mg
(24%)
Potassium
70mg
(2%)
Fiber
2g
(8%)
Sugar
0.2g
(0%)
Vitamin A
1IU
(0%)
Vitamin C
0.003mg
(0%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 244kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 585mg | 24% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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