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Homemade Pita Bread Recipe

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4.1 from 3 reviews

This homemade pita bread recipe offers soft, fluffy, and pocketed pita perfect for sandwiches, dips, or snacking. Utilizing simple ingredients like yeast, flour, and olive oil, and versatile cooking methods including oven baking or stovetop skillet cooking, this recipe is approachable for home cooks seeking fresh, authentic pita bread with a delightful texture.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Middle Eastern

Ingredients

For the Sponge

  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 1/2 cup all-purpose flour

For the Dough

  • 2 1/2 cups all-purpose flour (or 1 1/2 cup all-purpose flour and 1 cup whole wheat flour)
  • 1 to 2 tsp kosher salt (Diamond Crystal recommended)
  • 2 tbsp extra virgin olive oil (plus more for the bowl and drizzling)

Instructions

  1. Make Sponge: In a large mixing bowl, combine lukewarm water, yeast, and sugar, stirring until dissolved. Whisk in 1/2 cup of flour until smooth. Place the bowl uncovered in a warm spot for around 15 minutes until the mixture bubbles, indicating the yeast is active.
  2. Form the Pita Dough: Add salt, olive oil, and nearly all remaining flour (reserve about 1/2 cup for dusting) to the sponge. Stir until a shaggy dough forms. Dust with flour and knead gently inside the bowl to bring together any loose bits.
  3. Knead the Dough: Lightly flour a clean surface and knead the dough for a couple of minutes until smooth. Cover and rest for 10 minutes, then knead again for a couple more minutes. The dough should be slightly moist but manageable.
  4. Let the Dough Rise: Lightly oil a clean bowl with olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap and a towel. Let rise in a warm place for about 1 hour until doubled in size.
  5. Divide the Dough: Deflate the dough on a floured surface and divide it into 7 to 8 equal pieces. Shape each piece into a ball and cover them with a towel to rest for 10 minutes.
  6. Shape the Pitas: Using a floured rolling pin, roll each dough ball into an 8-9 inch wide circle about 1/4 inch thick. Keep the dough lightly floured and rested as needed if it springs back.
  7. Bake Pita in Oven: Preheat oven to 475°F and place a heavy pan or cast iron skillet on the middle rack to heat. Place rolled-out pitas directly on the hot pan, 2 at a time. Bake for 2 minutes on one side, then flip with tongs and bake 1 minute more until puffed. Remove and cover with a towel while baking the rest.
  8. Or Cook Pita on Stovetop: Heat a cast iron skillet over medium-high heat until water droplets sizzle. Lightly oil and wipe the pan. Cook each pita for about 30 seconds until bubbles form, flip and cook 1-2 minutes until toasted spots appear, then flip again and cook another 1-2 minutes until it puffs into a pocket. If puffing is minimal, gently press the pita with a towel to encourage puffing. Keep cooked pitas covered.

Notes

  • For best results, use Diamond Crystal kosher salt as it dissolves easily and tastes less salty than table salt.
  • If the dough is sticky, dust very sparingly with flour to avoid tough pitas.
  • You can substitute part or all of the all-purpose flour with whole wheat flour for a nuttier flavor and higher fiber content.
  • Resting the dough between kneading periods and after shaping improves gluten development and texture.
  • To store, keep baked pita bread wrapped in a clean towel or in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Both oven and stovetop methods yield excellent puffed pitas with pockets perfect for stuffing.

Find it online: https://cheftinaskitchen.com/homemade-pita-bread-recipe/