Homemade Pita Bread Recipe
Make your own pita bread at home with this foolproof recipe that yields light, fluffy bread every time. Once you try making this bread at home, you will never go back to store-bought!
Servings: 8 pita breads
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 warm water
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.
Video
Pita bread is a beloved staple of Middle Eastern cuisine, known for its soft, pillowy texture and signature pocket. With a golden exterior and a light, airy interior, this versatile flatbread is perfect for scooping up dips, stuffing with savory fillings, or serving alongside your favorite meals.
Notes
- Use Warm Water: Make sure to use warm water (around 110°F) to activate the yeast. If it’s too hot, it can kill the yeast; too cold, and the dough won’t rise as well.
- Let the Dough Rest: After dividing it into portions, allow the dough to rest for 15 minutes. This will make rolling out the pita easier, ensuring an even texture.
- Bake on a Hot Surface: For the best pita puff, bake it on a hot surface like a pizza stone or a preheated baking sheet. Make sure that the surface is thoroughly heated to achieve that perfect crispy exterior and soft inside.
- Cover Baked Pita: Once the pita is baked, place it under a towel to keep it soft and prevent drying out. This will maintain the pillowy texture of the pita.
- Handle the Dough Gently: Once the dough has doubled in size after one hour, don’t punch it down. The dough needs the air to puff and be hollow in the middle. While rolling, make sure you’re not pressing the rolling pin on the dough; but roll it on the dough without much pressure.
- Bake One at a Time: This recipe yields 8 pita breads. To maintain their quality, I baked them one by one, rolling out one while waiting for the other one to bake. You can do two at a time, these don’t take much time to bake anyway.
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 2mg