Pita Bread Recipe
Crafting homemade pita bread is a gratifying journey that yields irresistibly soft and fluffy pockets, perfect for sandwiches, wraps, or simply enjoying warm from the oven. With just a few basic ingredients and some patience, you can recreate the authentic flavors of the Mediterranean in your own kitchen. Whether you're a seasoned baker or a novice in the art of breadmaking, this pita bread recipe promises to elevate your culinary repertoire and bring a taste of the Middle East to your table.
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!