Step into the warm embrace of the Mediterranean with the delightful aroma of freshly baked pita bread wafting through your kitchen. Originating from the Middle East, this versatile bread has become a beloved staple around the globe, cherished for its soft, pillowy texture and ability to scoop up dips or cradle savory fillings. Making pita bread at home is not only a rewarding culinary experience but also a delightful way to infuse your meals with a touch of homemade goodness.
Pita Bread Recipe
Equipment
- 1 Mixing bowl
- 1 Measuring cups and spoons
- 1 Plastic wrap
- 1 Baking sheet
- 1 Oven
Ingredients
- 1 cup warm water
- 2 1/4 tsp instant yeast 1 packet
- 1/2 tsp sugar
- 1/4 cup whole wheat flour
- 2 Tbsp extra virgin olive oil plus another 1 tsp to oil the bowl
- 2 1/2 cups all-purpose flour plus more to dust, measured correctly
- 1 1/2 tsp fine sea salt
Instructions
- Mix the yeast, water, and 1 tsp sugar together in a medium-sized bowl. Let the mixture sit for about five minutes, or until the top becomes frothy.
- Mix the flour, salt, and the remaining tablespoon of sugar together in a big basin or stand mixer that has the hook attachment attached.
- Incorporate the oil, yogurt, and water-yeast combination, mixing thoroughly. For seven to ten minutes, or until the dough is soft and slightly sticky, knead it by hand or in a mixer with extra flour as needed.
- After the dough has been transferred to an oiled basin and covered with plastic wrap, let it rise in a warm place for about two hours, or until it has doubled in size.
- Set two baking sheets with parchment paper on them and preheat the oven to 500 degrees.
- Place the dough onto a sanitized surface and portion it into twelve uniform balls. After 20 minutes, cover and allow to rise. Form the balls into circles that range in thickness from 1/4 to 1/2 inch.
- They should be baked until they are puffed and have a light golden top, spacing them one inch apart on the baking pans.
- Place the pitas on a cooling rack made of wire. Enjoy yourself!
Notes
- After baking, keep the pita moist by wrapping it entirely in a towel and storing it in an airtight container or ziplock bag that has been sealed with the air gone. It can also be kept in the refrigerator for a maximum of seven days.
- Extra pita bread freezes incredibly well! Take each pita out one at a time and thaw it at room temperature or in the refrigerator. If you don’t store it in a plastic bag, it will dry out fast. Place the wrapped item on the lower rack of an oven set to a low temperature.
- The dough can be refrigerated for up to three days after it has been allowed to rise and placed in an airtight container. You can quickly enjoy fresh, handmade pita bread this way!
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 183kcal |
| Carbohydrates | 29g |
| Protein | 4g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 297mg |
| Iron | 0.4mg |
| Calcium | 21mg |
| Vitamin A | 1IU |
| Potassium | 62mg |
What Is the Difference Between Pita Bread and Naan or Flatbread?
Whereas flatbread is not leavened with yeast, pita bread is a lighter bread. Typically, naan is made with yogurt and eggs.
Can I Omit the Whole Wheat Flour?
Yes, the pita bread will still turn out wonderfully if you simply use all-purpose flour. Traditional whole wheat adds a dash of nutty taste and a little color.
Why Is My Pita Bread Dry?
After rolling the dough into disks and balls, it needs to be covered with a damp kitchen towel to prevent it from drying out. Additionally, after 5 minutes of cooking, cover the pita bread with a dry kitchen towel to prevent it from drying out.