Description
Learn how to make perfectly puffed pita bread with my chef’s perfected recipe. Includes an easy step-by-step tutorial with a video.
Ingredients
Units
Pita Bread Recipe
- 2 teaspoons Instant Yeast or quick-rising yeast ( if using active dry yeast please see notes)
- 2 tablespoons olive oil
- 1 cup warm water (or sub 1/2 cup plain yogurt for 1/2 of the water and skip the oil- see notes.)
- 1 1/2 teaspoons salt
- 2 1/2 cups flour, spooned and leveled (all-purpose white, whole wheat, or a mix of both – see notes for other fun options) More for rolling. 330-350 grams
- sesame seeds- optional
Instructions
- In a large bowl or stand mixer (with paddle attachment) stir flour, instant yeast, and salt until mixed well. Drizzle in the olive oil and lukewarm water and stir to combine. You want just enough water to incorporate all the flour- so add more as needed.
- Use the dough hook in stand mixer and knead on med-low speed for 7 minutes- or knead right in the bowl with the palm of your hand – folding, turning, folding, turning. If very tacky, use a floured hand. dough should be tender and smooth, pulling away easily from the bowl.
- Form a ball and coat all sides with olive oil. Cover with a damp kitchen towel and place in a warm spot for 1 -1 1/2 hours or until the dough has doubled in size. (At this point you could refrigerate for later use, letting the dough come to room temp before using.)
- Preheat oven to 500 F (with the sheet-pan or pizza stone inside) and make sure the oven rack is on the bottom of the oven, with no additional racks above. You’ll need this room to maneuver and prevent burning yourself.
- Once the dough has doubled, turn the dough onto a floured surface, gently shape the dough into a rope, and divide it into 8 equal pieces, and roll into balls. Let rest covered (on a floured surface) with a kitchen towel for 10-15 minutes. ( You can make smaller ones or bigger ones, no problem)
- Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about ¼ inch thick. 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. You could roll some sesame seeds on top of each one if you like.
- TIP: It’s good to start with one tester. Bake 3-4 minutes or so, until the pita bread puffs up. Carefully, using a kitchen towel or oven mitt, turn it over and bake for 1- 2 more minutes. ( Using tongs can puncture the pita, deflating them!) 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 all the way. Working in batches of 2, carefully remove each pita with a spatula from the baking sheet and add additional pitas for baking.
- Immediately place the baked pita bread in a kitchen towel,folding it up and over the pita- this will keep the steam in and keep them warm and moist. Serve soon, while warm.
Notes
- If using ACTIVE DRY YEAST: In a large bowl or stand mixer, stir yeast, 1 teaspoon sugar and lukewarm water. Let sit for 10 minutes uncovered, until water is frothy and yeast is activated. Then add oil, salt, and flour. Follow the instructions above, mixing and kneading. Allow 2-3 hours of rising time.
- YOGURT: Often in Middle Eastern cooking, yogurt is substituted for some of the water- so in this case you could sub ¼- 1/2 cup plain full-fat yogurt for equal parts of the water, which will add a nice chewiness. Up to you.
- Flour: Play around with using different flours. Sometimes I’ll sub 1/2 a cup of buckwheat flour or rye flour for deeply colored pitas. Spelt and Einkorn are great options too! If unsure, blend with white or whole wheat. Some flours are “thirstier”- add more water if needed. Key is a tacky, elastic dough- not too dry! Have fun!
- Make this with sourdough starter. Stir 1/4 cup starter with the water. Stir in salt and olive oil. Stir in flour, and knead for 4 minutes. Cover with a damp kitchen towel and let rise 8-12 hours until almost doubled. Proceed with recipe.
- Storage: If making ahead, let them cool slightly, then seal in a ziplock bag to retain moisture. Refrigerate during the summer months up to a week. To freeze: Freeze in a single layer first, then stack and tightly seal, for up to 6 months. Reheat frozen in a toaster oven.
Nutrition
- Serving Size: 1 pita
- Calories: 175
- Sugar: 0.4 g
- Sodium: 293.2 mg
- Fat: 4.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 30.4 g
- Fiber: 4.7 g
- Protein: 5.9 g
- Cholesterol: 0 mg
