Homemade Pita Bread Recipe
This classic homemade pita bread recipe yields soft, perfectly puffed pockets that are ideal for sandwiches, dips, or as a side to your favorite Mediterranean dishes. Made with simple ingredients and cooked quickly on a griddle or skillet, these pitas are fresh, fluffy, and versatile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Bread
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup warm water (237g)
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 Tablespoon olive oil
- 2 ¼ cups all-purpose flour (281g)
Instructions
- Make Dough: In a large mixing bowl, combine the warm water, instant yeast, granulated sugar, fine sea salt, olive oil, and 1 cup of the all-purpose flour. Stir to combine, then gradually add the remaining flour a little at a time until the dough begins to come together but remains slightly sticky. Flour your hands and knead the dough inside the bowl for about a minute or until smooth. Aim for a very soft dough that is not overly sticky.
- Rest: Lightly grease a clean bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap, and let it rest and rise at room temperature for 40 minutes. Alternatively, you can refrigerate the dough until ready to use.
- Divide and Roll: Once the dough has rested, divide it into 8 equal portions. On a lightly floured surface, roll each piece out into a very thin circle, approximately 6-7 inches in diameter.
- Cook: Heat a griddle or large skillet over medium-high heat. Lightly grease the pan with a bit of oil once hot. Place the rolled-out pitas flat on the pan and cook for about 2 minutes, or until the bottom is lightly golden and you see pockets forming. Flip and cook for another 1 to 1.5 minutes. Transfer cooked pitas to a clean, dry kitchen towel, stacking them to keep warm and soft while you cook the remaining pieces.
- Store and Serve: Store any leftover cooked pitas in an airtight container at room temperature for up to 2-3 days, in the refrigerator for 5 days, or freeze for longer storage. Leftover pitas can also be cut and baked into homemade pita chips for a crunchy snack.
Notes
- To make pita chips, cut leftover pitas into triangles, brush lightly with olive oil and season as desired (salt, garlic powder, paprika), then bake at 350°F (175°C) for 10-12 minutes until crispy.
- Ensure the pan is adequately preheated to get the pita to puff properly and cook evenly.
- For softer pitas, cover them immediately after cooking with a towel to trap steam.
- You can refrigerate the dough overnight to develop more flavor; just allow the dough to come to room temperature before rolling and cooking.
Find it online: https://lauracooks.com/homemade-pita-bread-recipe/
