Pita Bread
User Reviews
5
Pita Bread
Description
The Pita Bread dough combines warm water, instant yeast, sugar, salt, olive oil, and all-purpose flour to create a soft yet manageable dough. After kneading until smooth and sticky, the dough rests in a greased bowl to rise. Divided into eight pieces, each is rolled out very thin to encourage puffing during cooking.
Cooking on a medium-high griddle creates a light golden crust with characteristic puffing that forms the pita pocket. Once cooked, the pitas are kept warm in a kitchen towel to maintain softness. This bread is versatile for sandwiches, dips, or accompaniments.
Leftover pitas store well at room temperature for a few days, refrigerate up to five days, or freeze for longer storage. Dough and cooked pita circles also freeze well. Baking pitas on a hot pizza stone is another option, and leftover pitas may be baked as chips with olive oil and seasoning.
Ingredients
- 1 cup water 237g, warm
- 2 1/4 teaspoons instant yeast (1 packet)*
- 1 teaspoon granulated sugar
- 1 teaspoon salt 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
- If using active dry yeast instead of instant, dissolve it in water with sugar and let foam before mixing dough.
- Dough can be refrigerated for up to 5 days before shaping; allow to rest at room temperature before cooking.
- Freeze dough or cooked pitas up to 3 months; thaw and reheat before serving.
- To bake pitas, use a preheated pizza stone at 475°F for quick puffing.
- Leftover pita bread can be cut into chips, seasoned, and baked or air-fried for a crunchy snack.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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