These homemade Saudi Arabian pita breads are a staple of Middle Eastern cuisine, offering a soft, chewy texture with a distinctive pocket perfect for stuffing. Made with simple pantry staples like flour, yeast, and shortening, this dough is surprisingly easy to handle. The high-heat baking method ensures the bread puffs up beautifully, creating that signature air pocket. Serve them warm alongside hummus, falafel, or grilled meats for an authentic dining experience. This recipe yields twelve generous pockets, making it ideal for family dinners or potlucks. The fresh-from-the-oven aroma and tender crumb make store-bought versions pale in comparison.
Saudi Arabian Pita Bread
Description
These homemade Saudi Arabian pita breads are a staple of Middle Eastern cuisine, offering a soft, chewy texture with a distinctive pocket perfect for stuffing. Made with simple pantry staples like flour, yeast, and shortening, this dough is surprisingly easy to handle. The high-heat baking method ensures the bread puffs up beautifully, creating that signature air pocket. Serve them warm alongside hummus, falafel, or grilled meats for an authentic dining experience. This recipe yields twelve generous pockets, making it ideal for family dinners or potlucks. The fresh-from-the-oven aroma and tender crumb make store-bought versions pale in comparison.Ingredients
Directions
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Dissolve the active dry yeast in warm water and let stand until foamy.
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Add 2 cups of flour, shortening, and salt to the yeast mixture.
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Beat at low speed with an electric mixer for 30 seconds, scraping the bowl.
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Beat at high speed for 3 minutes.
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Stir in as much of the remaining flour as you can mix in with a spoon.
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Turn the dough out onto a lightly floured work surface.
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Knead in enough remaining flour to make a moderately soft, smooth, and elastic dough for about 5 minutes.
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Cover the dough and let it rest in a warm place for 15 minutes.
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Divide the dough into 12 equal portions.
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Roll each portion between floured hands into a very smooth ball.
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Cover the balls with a damp cloth and let rest for 10 minutes.
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Gently flatten each ball with your fingers.
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Cover and rest for another 10 minutes, keeping the dough pieces covered until ready to use.
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On a well-floured surface, lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning the dough over once.
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Do not stretch, puncture, or crease the dough; work with enough flour so it does not stick.
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Preheat oven to 450&# 194;°F (230ðC).
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Place the rolled rounds on a baking sheet.
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Bake two rounds at a time for about 3 minutes, or until the dough is puffed and softly set.
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Turn over with a spatula and bake for about 2 more minutes, or until the dough is light brown.
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Repeat with the remaining dough, baking one batch before rolling the next batch.
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To serve, slice the bread crosswise and fill the pocket with desired fillings.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 343.8kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 2483.1mg104%
- Total Carbohydrate 62.4g21%
- Dietary Fiber 2.5g10%
- Sugars 0.3g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The water should be warm (about 105-115ðF) to activate the yeast without killing it. If the water is too hot, the yeast will die and the bread won't rise.
For a softer texture, you can brush the tops with oil after baking. Wrap the finished pitas in a clean kitchen towel while they cool to keep them soft.
If you don't have an electric mixer, you can mix the initial ingredients by hand and knead thoroughly on the counter. The dough should feel tacky but not sticky.
Store leftover pitas in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a toaster oven or skillet to restore crispness.
