Pita Bread

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Servings: 14 Difficulty: Advanced
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Soft, pocket-forming flatbreads perfect for stuffing with falafel, hummus, or grilled meats.
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Pita Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 14 Calories: 1418.5

Description

This homemade pita bread captures the authentic texture of Middle-Eastern flatbreads with a soft, chewy interior and a crisp exterior. Made with simple ingredients like bread flour, yeast, and warm water, these pitas puff up beautifully in the oven to create a convenient pocket for fillings. They are wonderfully fresh out of the oven, offering a superior alternative to store-bought versions. Perfect for serving alongside dips like hummus or baba ganoush, or as a wrap for kebabs and salads. The recipe yields fourteen individual breads, making it ideal for family dinners or gatherings. Simple to prepare with pantry staples, this recipe ensures you always have fresh, warm bread on hand to elevate your meal.

Ingredients

Directions

  1. Combine 2 cups of flour, sugar, salt, and yeast in a large bowl and blend well.
  2. Heat water and oil in a small saucepan until very warm (120 to 130&# 194;°F).
  3. Add the warm liquid to the flour mixture.
  4. Mix at low speed until the ingredients are moistened.
  5. Beat at medium speed for 3 minutes.
  6. Stir in 2 1/2 to 3 cups of flour by hand until the dough pulls cleanly away from the sides of the bowl.
  7. Turn dough out onto a floured surface.
  8. Knead in 1/2 to 1 cup of flour until the dough is smooth and elastic with blisters under the surface, about 10 minutes.
  9. Place dough in a greased bowl, cover loosely with plastic wrap and a cloth towel.
  10. Let rise in a warm place until light and doubled in bulk, about 1 1/2 hours.
  11. Punch down dough, divide into 2 parts, then mold into balls.
  12. Allow to rest on counter, covered with an inverted bowl, for 15 minutes.
  13. Divide dough into 14 equal pieces and shape into balls.
  14. On a lightly floured surface, roll each ball into a 7-inch circle about 1/8-inch thick.
  15. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets.
  16. Cover and let rise in a warm place for about 30 minutes.
  17. Bake at 450ðF (232ðC) for 8 to 10 minutes, or until edges turn light golden brown.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 1418.5kcal
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 5.7g29%
Cholesterol 0.0mg0%
Sodium 10020.9mg418%
Total Carbohydrate 271.5g91%
Dietary Fiber 10.2g41%
Sugars 12.1g
Protein 44.0g88%

* 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

Storage: Store cooled pita bread in a sealed plastic bag at room temperature for up to 3 days, or freeze for longer storage. Reheat in a toaster or oven before serving.

Substitutions: You can substitute all-purpose flour for bread flour, though the texture may be slightly less chewy. Olive oil works well instead of vegetable oil for a richer flavor.

Tips: Ensure the water is warm but not hot, as water that is too hot can kill the yeast. For best puffing, ensure your oven is fully preheated and the baking sheet is hot before placing the dough on it.

Keywords: pita, bread, middle-eastern, flatbread, vegan, yeast, baking, dough, homemade, side dish, falafel wrap, hummus, gluten-free, easy recipe, kitchen staple
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