This simple selfmade pita bread recipe makes tender, fluffy pita that’s higher than something you should purchase on the retailer! Bake these within the oven and watch them puff like clouds for excellent pita pockets. Or, prepare dinner them in a skillet for tender and fluffy pita.
Since studying this simple pita bread recipe from Chef Richard, we’ve made it virtually each weekend. No fancy tools or kneading is required for our pita bread recipe. Anybody could make this simple recipe!
This recipe is a keeper! I’ll stroll you thru the whole lot that you must make pita bread from scratch. For a faster recipe with out yeast, see our easy flatbread recipe, which requires baking powder as a substitute of yeast.
Key Substances
- Flour: I exploit bread flour to make this pita recipe, however all-purpose or entire wheat flour will work properly. Bread flour makes them slightly chewier.
- On the spot yeast: I exploit on the spot yeast for all of my bread recipes. You may substitute lively dry yeast if in case you have it in your kitchen. I additionally use on the spot yeast in our easy pizza dough.
- Sugar: A bit little bit of sugar makes these pitas style wonderful and encourages our yeast to begin working.
- Salt: Makes our pita bread style nice.
The way to Make Do-it-yourself Pita Bread
Neglect store-bought pita bread and bake your individual pillowy pita pockets at house. With just some easy elements, you can also make fluffy, tender pita bread prepared for pita sandwiches or dipping.
To begin, you’ll activate the yeast with heat water and sugar. After 5 minutes, it would look frothy with a number of bubbles. Stir in your flour, then cowl with a towel to rise for about an hour (or till it doubles).
As soon as your dough has doubled, divide it into six equally sized parts. Roll every right into a clean ball, then flatten into disks. I exploit my fingers to flatten the dough to protect as many air bubbles as potential. Let the dough relaxation, after which you might be able to prepare dinner them.
You’ve two choices for cooking your selfmade pita bread:
- In a skillet on the range for tender, fluffy flatbread
- Within the oven for a puffed pita with pita pockets
The picture beneath reveals pita dough cooked in a skillet (on the high of the picture) and pita baked within the oven (on the backside of the picture). The skillet pita is tender and fluffy, whereas the oven-baked pita has a pocket within the center, excellent for making sandwiches. Each are scrumptious!
To prepare dinner pita bread on the stovetop, warmth a heavy-bottomed skillet over medium warmth, add some oil (I like avocado oil for this), after which prepare dinner the pitas till blistered on each side and cooked within the center.
To prepare dinner pita bread within the oven, preheat your oven to 475°F (246°C). A sizzling oven is the key to getting that pocket. I prepare dinner the pita bread on my pizza metal, which promotes the pocket much more. For those who don’t have one, place a baking sheet into the oven whereas preheating to imitate the baking metal.
For baking pita, squares of parchment paper assist transfer them to and from the oven. Evenly flour the squares of parchment paper and place the pita rounds onto them. When your oven is sizzling, switch the pita on the parchment to the pizza metal or baking sheet, shut the oven door, and bake till puffed and lightweight brown across the edges.
What to Serve with Pita Bread
Pita bread is ideal for dipping. Just a few of my favorites embrace our roasted red pepper hummus, our baba ganoush, and homemade labneh (an extremely scrumptious Center Jap strained yogurt cheese).
Because of that pita pocket, you may as well stuff virtually something into your selfmade pita. I like homemade falafel with my easy tahini sauce. Or for a simple lunch I stuff my pita with this smashed chickpea salad. Lastly, serve your excellent pita with this genuine Greek salad, easy chickpea salad, or on the facet of your favourite salads.
Comfortable and Fluffy Pita Bread
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PREP
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COOK
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TOTAL
The way to make selfmade pita bread that beats something you should purchase on the retailer. It’s simple! Bake them for excellent pita pockets. Or, prepare dinner them in a skillet for tender and fluffy flatbread. Pita cooked within the skillet won’t puff in addition to when baked within the oven, however they prove so tender and fluffy. If I’m on the lookout for a pocket for stuffing falafel, grilled meats, and veggies, I bake them. I like utilizing the skillet when serving with dips like hummus.
Makes 6
You Will Want
2 ¼ cups (295g) bread flour or all-purpose flour
1 cup (236ml) lukewarm water, 110°F to 115°F
1 teaspoon (4g) on the spot yeast
1 teaspoon (4g) sugar
1/2 teaspoon (3g) fantastic sea salt
Avocado oil, non-obligatory for cooking in a skillet
Instructions
- Make Pita Dough
1Add water, yeast, sugar, and salt to a big mixing bowl. Whisk to mix, then put aside till frothy, 10 to fifteen minutes.
2Add the flour and blend till a shaggy dough varieties. Knead the dough a number of occasions contained in the bowl till you may kind a tough ball – will probably be sticky. Cowl the bowl with a clear dish towel. Place the bowl in a heat place and go away alone till the dough has doubled, 45 minutes to 1 hour.
3Flour your work floor, then fastidiously empty the proofed pita dough onto it. Reduce the dough into 6 equal items, roughly 85 grams every.
4If baking the pita, minimize 6 squares of parchment paper, no less than 6 inches on all sides. Preheat your oven now so it heats for no less than half-hour earlier than baking the pita (see temperature in “Bake the Pita” part beneath).
5Roll every portion of dough right into a ball, mud a bit extra flour beneath and on high. Cowl with the dish towel and relaxation for 10 minutes.
6Utilizing your fingers, press every dough ball into 6-inch circles, then cowl them with a dish towel and relaxation for 10 to fifteen minutes. If baking, place every circle onto a sheet of parchment paper, then cowl them with a dish towel and relaxation for 10 to fifteen minutes.
- Bake the Pita (for Pockets)
1Preheat the oven to 475°F (246°C) for no less than half-hour earlier than you propose to bake the pita bread. When you’ve got a pizza stone or metal, place it into the underside rack of your oven. For those who don’t have one, flip a baking sheet the wrong way up and place it onto the underside rack of your oven.
2Switch the pita circles on their parchment paper to the oven. I can match two circles on my baking metal. Bake till puffed with some golden spots, 5 to six minutes. Use tongs to switch the baked pita to a bowl lined with a clear dish towel. Repeat with remaining pita circles.
- Prepare dinner Pita in a Skillet (for Comfortable Flatbread)
1Warmth a heavy-bottomed pan, like forged iron, over medium warmth. Add a drizzle of avocado oil, then place down a circle of pita dough.
2When the underside has golden brown spots, fastidiously flip and prepare dinner the opposite facet; the pita takes 2 to three minutes on either side. If they’re over-browning and nonetheless doughy within the center, end them in a 350° F (176°C) oven for five minutes.
- Storing and Make Forward
1Storing: Retailer selfmade pita bread in an hermetic container on the counter for as much as 2 days. Freeze for as much as 3 months.
2Make forward: Make pita dough and full the one-hour rise at room temperature. Rub the dough with olive oil and retailer it in an hermetic bag or container for as much as three days. Carry it to room temperature, then divide it into 6 equal parts. Proceed the recipe as written. Freeze for 1 month, and thaw in a single day within the fridge.
Adam and Joanne’s Suggestions
- Entire-wheat pita bread: Substitute 100% or half of the flour referred to as for within the recipe with entire wheat flour. The end result might be a barely denser pita.
- Gluten-free pita bread: Historically, pita bread shouldn’t be gluten-free. Nonetheless, you may substitute the flour referred to as for in our recipe beneath for a 1:1 all-purpose gluten-free flour mix, just like the one from Bob’s Crimson Mill. It might not puff as properly within the center.
- Energetic dry yeast: I favor on the spot yeast because it sometimes has extra pep, however you should use lively dry yeast on this recipe with none modifications.
- Why I don’t use a rolling pin: When forming the dough circles, I exploit my fingers to press the dough skinny. My fingers won’t deflate the air bubbles within the dough as a lot as a rolling pin. For those who use a rolling pin, take care to let the rolled dough relaxation for 10 to fifteen minutes earlier than cooking so it will possibly get better a bit and puff up.
- Why received’t my pita puff? For those who’re having bother getting your pita bread to puff up within the center, ensure you’re utilizing yeast is alive and that your oven has preheated for no less than half-hour. Stovetop pita bread is scrumptious however much less prone to puff within the center. For one of the best probability of reaching a pita pocket, we advocate baking them in a preheated oven for no less than half-hour.
- The diet information supplied beneath are estimates. We assumed baked pita bread.
Vitamin Per Serving
Serving Measurement
1 pita (6 whole)
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Energy
190
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Complete Fats
0.9g
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Saturated Fats
0.1g
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Ldl cholesterol
0mg
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Sodium
196.7mg
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Carbohydrate
38.2g
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Dietary Fiber
1.4g
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Complete Sugars
0.9g
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Protein
6.4g
