Here’s an easy recipe for Simple Homemade Pita Bread that turns out perfectly puffed and golden every time! Though this takes a little under 2 hours to make, most of this time is hands-off, rising time. Such a fun little project to make with kids, I have such fond memories of my own mom and I making this together when I was a child. Imagine the surprise of seeing the fragrant pita bread puff up in the oven for the first time. Pure magic!
You’ll find a million uses for homemade pita bread ! Serve it with delicious falafels or this delicious chicken shawarma together with the Israeli Salad, or this amazing, slow-roasted lamb shawarma or even this simple Balela Salad. So yummy!
Or simply brush with olive oil and sprinkle with zaatar for a tasty treat!
A few tips to make pita that will puff up in the oven:
1. Let the dough rise until it has doubled in size. This is really important. Using quick rising yeast will cut your time down significantly! Once the dough has risen and you have made the balls, let them rise again for at least 15 minutes, before rolling out.
2.When ready to bake, make sure the oven is thoroughly preheated to 500F with the baking sheet or stone in it. A baking stone is even better! The baking sheet or bread stone should be hot. If it is not, your pita may not puff up. Bake on the lowest rack. They cook very quickly, so don’t walk away.
3. Resist opening the oven door until ready to flip them.
4. When done, place them in covered bowl or basket, which will keep the steam in and keep them from drying out.
For basic pita bread, roll the dough into a log and divide into 12 golf ball- sized balls. Let rest 10-15 minutes, covered with a towel.
On a floured surface …roll out balls to 1/4 inch thick rounds, about 6 inches in diameter.
How to Make Homemade Pita Bread!
How to make homemade pita bread- a simple step by step recipe that turns out perfect every time! Feel free to use ½ whole wheat flour for a more nutritious version!
- Prep Time: 3 hours
- Cook Time: 15
- Total Time: 3 hours 15 minutes
- Yield: 8 small pitas 1x
- Category: Bread
- Method: Baked
- Cuisine: Middle Eastern
Pita Bread Recipe
- 2 teaspoons active dry yeast ( if using instant yeast, see notes)
- 2 tablespoon olive oil
- 1 cup warm water
- 350 grams flour ( all-purpose, bread flour- or a mix of whole wheat and white -I like half wheat and half white) About 2 1/2 cups
- 2 teaspoon kosher salt
- 2 teaspoons granulated sugar
- In a large bowl or stand mixer, stir yeast and sugar in 1 cup of luke warm water, until dissolved. Let sit for 15 minutes uncovered, until water is frothy and yeast is activated. Using a paddle attachment, or wood spoon, mix in oil, salt and flour, and mix until elastic. Dough will feel quite wet.
- Place dough on floured surface and knead for 4 minutes. (Alternately, use the dough hook in stand mixer and kneed on med-low for 3 minutes).
- Coat the bowl with olive oil and place dough back in bowl, turning the dough to coat all the sides. Cover with plastic wrap, then a kitchen towel and place in warm spot for about 2 hours, or until dough has doubled in size.( I like to place dough on the stove top with the oven turned on to low.)
- Preheat oven to 500 F ( with the sheet-pan or pizza stone inside) and make sure the oven rack is at the very bottom of oven, with no additional racks above. You’ll need this room to maneuver.
- Once dough has doubled, on a floured surface, shape dough into a rope, and divide into 8 equal pieces, rolling into balls. Place balls on floured surface. Let sit covered with a kitchen towel for 10 minutes.
- Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about ⅛- ¼ inch thick, no thinner. Let them rest for a few minutes before baking. By the time you get done rolling them all out, the first ones will be ready to bake.
- Bake each pita for 3 minutes or so, until the pita bread puffs up. Turn over and bake for 1- 2 more minutes. It’s good to start with one tester. If your pita is not puffing up, make sure your oven is truly at a very hot 500 F and make sure your pan or stone is hot too. If pitas are rolled too thin, sometimes they will not puff up. Lastly, if the dough is not given the proper time to rise (doubling in size) they also may not puff up.
- Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
- Immediately place baked pita in a dish or basket and cover with a kitchen towel … this will keep the steam in and keep them warm and moist.
- You can use a large cookie cutter for mini pitas, to get that uniformed look, perfect for an appetizer- sized falafel.
- If using instant yeast, you do not need to dissolve it in water first (the granules are smaller) just place it along with all the other ingredients into a stand mixer and mix, then kneed. Rising time will shorten.
- Often in Middle Eastern cooking, yogurt is substituted for some of the water- so in this case you could sub ¼ cup plain full fat yogurt for ¼ cup of the water, which will add a nice chewiness. Up to you.
- Calories: 122
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