Homemade Pita Bread Recipe
Making Homemade Pita Bread is a simple process I will show you step by step, from waiting for the dough to rise to watching it puff perfectly in a hot skillet. I love using fresh pita bread for making a sandwich or serving it with my favorite dip.
Ingredients
- 1 ½ cups warm water, 110° to 115°
- 1 packet of active yeast
- 2 tablespoons sugar
- 3 cups all-purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons sea salt
- 3 tablespoons olive oil
Instructions
- Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
- In the meantime, whisk together the remaining 1 tablespoon of sugar, flours, and salt until combined.
- Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
- Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
- The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
- Coat with the remaining 1 tablespoon of olive oil and place it in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on a resting trick.
- Remove the dough and place on a lightly flour-dusted surface and press to form a rough rectangle.
- Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
- Roll each dough ball out on a lightly flour-dusted surface until it’s about 1/8” to 1/4” thick and 6” to 8” in diameter.
- Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
- Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
- Repeat the process until all the dough balls have been cooked.
- Another way to cook is on the stove using a hot skillet, cooking it for 2 to 3 minutes and flipping every 30 seconds until it puffs and browns.
Notes
I highly recommend for making my homemade pita bread is to place the covered bowl of dough in the oven with just the oven light on. It creates the perfect warm spot for the dough to rise, and I have found this little trick helps me get the best puff every time.
Check the dough: When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.
Check the water: I always make sure my water is warm like a bath. Too hot or too cold and the yeast will not do its job.
Enjoy every piece: If a pita does not puff, I still enjoy it. Those are the ones I love to use for dipping.
Roll evenly: I roll each piece of dough to the same thickness. This helps the pita cook evenly and puff nicely.
How to reheat: I like to warm pita by wrapping it in foil or putting it in a pan with a lid. Then I place it in the oven at 350° for 4 to 5 minutes until it is soft and warm.
Make ahead: I often make this bread a day in advance. When I am ready to serve, I just heat it up and it tastes fresh again.
How to store: I keep my pita covered in the refrigerator for up to 5 days. It stays soft and ready to use when I need it.
How to freeze: Pita freezes well for up to 1 month. I thaw it out and warm it before serving, and it still tastes homemade.
Nutrition
Calories: 178kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 390mgPotassium: 61mgFiber: 2gSugar: 2gCalcium: 8mgIron: 2mg