Pita Bread
User Reviews
5.0
225 reviews
Excellent
Pita Bread
Report
You can make Homemade Pita Bread in minutes, with just a few pantry ingredients. They're soft and delicious, and freeze well too.
Share:
Ingredients
- 1 cup warm water (237g)
- 2 1/4 teaspoons instant yeast (1 packet)*
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 Tablespoon olive oil
- 2 ¼ cups all-purpose flour (281g)
Instructions
- Make Dough: Mix water, yeast, sugar, salt, olive oil, and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.
- Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).
- Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.
- Cook: Heat a griddle or large skillet over medium high heat. Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.
- Store leftover cooked pitas in an airtight container at room temp for 2-3 days, in the fridge for 5 days, or freeze (see notes). Leftover pitas can also be made into pita chips (see notes).
Notes
- Yield: 8 pitas Serving Size: 1 pita
- Yeast: To use Active dry yeast, mix with water and sugar first, and rest for 5-10 minutes, until foamy. Continue with recipe as instructed. Let dough rest/rise for 1 hour before dividing and rolling out.
- Make Ahead Instructions: The pita bread dough can be prepped ahead and kept in an airtight container in the refrigerator for up to 5 days. Let the cold dough sit at room temperature on the counter for at least 30 minutes before dividing and cooking. The rolled pita circles can be kept covered in the refrigerator for a few hours ahead of time before cooking.
- Freezing Instructions: Follow the recipe to make the dough then transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge, then allow to rise at room temperature for at least 30 minutes before continuing. To freeze cooked pitas place a piece of parchment paper between them and store in an airtight freezer bag for up to 3 months. Rewarm in the microwave for a few seconds.
- Bake Pita Bread: Set a pizza stone or baking sheet inside oven and preheat to 475°F (250°C). The pan needs to be very hot! Once it's hot, carefully place pitas on top and cook for 2 minutes, flipping, then cooking for another 1-2 minutes.
- Pita Chips: Cut leftover pita bread into triangle/wedges. Coat in a little olive oil and season with a pinch of salt and garlic powder. Bake at 375 degrees F for 10-15 minutes, flipping once, until golden and crisp. Or Air Fry at 350 degrees for 5-7 minutes.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
295mg
(12%)
Potassium
70mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
7mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pitas
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 295mg | 12% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
225 reviews
Excellent
Other Recipes
You'll Also Love
