Vegan Pita Bread Recipe
User Reviews
5
Vegan Pita Bread Recipe
Description
The Vegan Pita Bread Recipe combines yeast, warm water, and flours with oil and salt to prepare a soft dough that is kneaded briefly and allowed to rise until doubled. The dough is divided, rolled into circles, and then cooked on a hot skillet until bubbles form. It is then finished over an open flame to puff and brown the bread, or alternatively baked on a preheated pizza stone at a high temperature. This cooking process gives the pita its characteristic hollow pocket and chewy texture.
The pita bread's texture is soft with slight crisp edges from the skillet and flame cooking method. The dough's brief rise and balanced salt contribute to its mild flavor, making it a versatile bread option for wrapping or dipping.
Serve the pita fresh as sandwich pockets, with hummus, falafel, or salads. The recipe yields about 10 small pitas, convenient for family meals or gatherings. The use of wheat and unbleached white flour provides structure while maintaining tenderness.
The note about nutritional values is provided for one serving but does not affect preparation. Dusting with flour while rolling helps prevent sticking and eases shaping. Monitoring dough rise time based on ambient temperature ensures proper fermentation.
Ingredients
- 1/2 tsp active yeast
- 3/4 cup water warm
- 1/4 tsp sugar
- 1/3 tsp salt
- 1/2 cup wheat flour
- 1 cup unbleached white flour or all purpose flour
- 1 tbsp neutral cooking oil generic cooking oil
- wheat flour for dusting and rolling
Instructions
- In a bowl mix the yeast with warm water and sugar. Let it sit for 2 minutes.
- Then mix salt in the flours and add to the yeast bowl. Add oil and knead into a soft dough. Knead only until well combined. 1 to 2 minutes. Cover the bowl with a towel and let it rise until doubled. 1 hour or longer depending on ambient temperature.
- Use a tablespoon of flour, punch down the dough and knead for a few seconds to smooth it out. Divide the dough into 10 or more equal sizes balls. Using flour, roll each of the balls out to 5 to 6 inch circles. Cover with a towel.
- Cook on the skillet:
- Heat a skillet over medium high heat. Place the rolled out flatbread on the skillet and cook for 1 to 2 minutes or until bubbles start to appear. Flip and cook for another 1/2 to 1 minute. Then place the flatbread on the open flame. Keep moving it and flipping it every few seconds until puffed and golden.
- Bake in oven:
- Pre-heat oven to 450 degrees F / 230ºc and place a large pizza stone or thick baking sheet in the oven to heat up for atleast 20 minutes.
- Place the rolled out breads 3 to 4 at a time depending on the size of the stone.Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven doesnt get hot enough and pita breads take too long to puff up.
- Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up if they were rolled out evenly. Store wrapped in kitchen towel for the day and refrigerated for upto 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 78mg | 3% |
| Potassium | 20mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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