Pita Bread

Why make pita at home? I mean it’s not that expensive right? The flavor and freshness of homemade pita is far, far superior to any I’ve bought in the store. The simple ingredients add up to something amazingly fresh and soft. Compared to homemade, store-bought pita has the flavor and texture of cardboard.

Easy ingredients most people have at home. Olive oil, sugar, flour, salt, yeast and water.

Add to the bowl of your mixer. I am currently using this beast KitchenAid Mixer.

After mixing, place dough in oiled bowl and turn to coat with oil.

Allow to rise until doubled, an hour to an hour and a half.

Cut into 8 pieces and roll into a ball.

Roll on a well-floured surface with a well-floured rolling pin. Roll out to 6 to 7 inch circles (or circle-ish as mine are).

Place directly on rack in a preheated 500 degree oven (I used cooling racks for easier handling). Cook 4-5 minutes until puffy and as brown as you want them. I knew we were heating them on a flat top later so I didn’t let them get too brown. They puff up!!! Like magic.

And place in a brown paper bag for several minutes (or under a damp tea towel) to maintain the pocket.

There really is a pocket…I chose to eat mine with a knife and fork (I’d have made a mess out of this pocket). We used these for our Chicken Gyros. YUM. Try it. It’s delicious with Tzatsiki sauce. I promise you will not be disappointed with the results for the effort put in.

IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:

• Cuban Bread
• Tangzhong Method Sandwich Bread
• Deli Marble Rye Bread
• Jalapeno Corn Bread
• Sourdough Garlic Breadsticks
• New Orleans Style Rolls
• Beer Bread
• Overnight Rise Italian Bread
• Deli Rye Bread
• No-Knead Sourdough Bread
• Pumpernickel Boule

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Pita Bread

Prep Time2 hours hrs 20 minutes mins

Cook Time5 minutes mins

Cuisine: Greek

Ingredients

• 1 1/8 cups warm water 110 degrees F/45 degrees C
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Instructions

• Place all ingredients in mixer or bread machine and mix.
• Place dough in oiled bowl and allow to rise for 60 to 90 minutes until dough is doubled in size
• Turn dough onto a lightly floured surface. Roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. Cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
• Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
• Remove from oven and place pitas in a sealed brown paper bag or cover with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas.

Notes

They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Nutrition

Serving: 8g