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Pita bread recipe

The dough for this recipe requires only flour and yeast, the rest of the ingredients are there in your pantry. Only 30 minutes of rising time and there is no going back to store-bought pita even again.
Prep Time10 mins
Cook Time12 mins
Rising time30 mins
Total Time52 mins
Course: bread
Cuisine: Greek, Mediterranean, Middle Eastern
Keyword: Pillowy, Pita Bread
Servings: 4 Pieces
Calories: 250kcal
Author: Amira

Ingredients

  • 2 cups (255g)bread flour. Note1
  • 1 cup (240ml) warm water.
  • 1/2 Tablespoon active dry yeast.
  • 1/2 Tablespoon sugar.
  • 1/2 teaspoon salt.
  • 1 teaspoon oil.

Instructions

  • Stir yeast and sugar in about 1/4 cup of the water and put aside until it becomes bubbly about 5 minutes.
  • In a deep bowl, or your mixer bowl, add flour, salt and mix well. Add the yeast mixture then the remaining warm water.
  • Knead until it forms a smooth, elastic dough. Dough should be a bit moist.
  • Add the oil to a bowl, transfer dough to the oiled bowl and turn it around to cover lightly with oil. Cover and let it rest for 30 minutes.
  • Meanwhile, heat oven to 500F degrees and put your baking sheet in there to heat up. Note2
  • Turn dough onto a clean, lightly flour dusted working surface.
  • Divide dough into 4 equal parts and form each part into a ball. Return balls to bowl and cover. We will work on them one at a time.
  • Take one ball and place on the work area, flatten lightly with hands then roll using your rolling pin to flatten to desired size. Note3
  • Lift the dough circles carefully, making sure not to poke it with your fingers and place on your baking sheet. If your baking surface is large enough put two or more together.
  • Oven method:
  • The dough should puff nicely about one and a half minute through baking. Turn it to the other side to complete baking for another minute.
  • If you want soft pita, do not let it brown in the oven just pale with few brown spots. If you like a hard and crunchy top, leave it in the oven until it browns nicely all over to your perfections. Note4
  • Stove top method:
  • Heat up a non-stick skillet on medium-high then place each circle right after rolling carefully on the skillet.
  • After 30-45 seconds it should start getting bubbles, turn it to the other side for another 30 seconds.
  • Keep turning the pita on each side pressing with a wooden spoon to help the bubble grow making the pita puff all over.
  • Take the bread out and cover with towel.
  • Take the skillet out of the heat and roll the next ball, return skillet to heat up again for about 20 seconds and repeat the process. Note5
  • Make sure to cover the bread after baking in t he oven or the skillet until you are done with the others to keep it soft.

Notes

Note1:You can make your own bread flour by adding 1 teaspoon of vital wheat gluten to every cup of AP flour. You can also use AP flour but the resultant bread won’t be as chewy.
Note2: You can use heavy duty baking sheet , large cast iron or a pizza stone in the oven to heat up. You can also bake the bread on stovetop, my preferred way.
Note3: We like our bread ultra thick and chewy so I roll mine to almost 6 inch circle.
Note4: I like baking some crunchy ones to eat with cheese or molokhia, but my kids prefer them soft, thick and chewy.
Note5: Many recipes call for letting the dough circles to rest after rolling for 15 minutes or so, this method did not succeed with me this time and although the bread was still delicious it usually did not completely puff.
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Nutrition

Calories: 250kcal | Carbohydrates: 47.7g | Protein: 8.4g | Fat: 2.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.8g | Sodium: 292.7mg | Potassium: 63.8mg | Fiber: 1.5g | Sugar: 1.7g | Calcium: 1mg | Iron: 17.1mg