Pita Bread

This homemade pita bread recipe yields soft, fluffy flatbreads that puff up perfectly in a hot oven. Using a blend of whole wheat and white flour, these pitas offer a hearty texture and mild nutty flavor that complements dips, grilled meats, or fresh vegetables. The dough is simple to mix and requires no special equipment, making it an accessible project for bakers of all skill levels. Perfect for serving warm with hummus, tzatziki, or as a sandwich wrap, these pitas capture the authentic essence of Middle Eastern cuisine. They are best enjoyed fresh from the oven but store well for later use.

Cooking Method: Baking

Cuisine: Middle Eastern

Courses: Baked Goods

Difficulty: Advanced

Servings: 16

Calories: 170.9

Dietary: Vegetarian

Description

This homemade pita bread recipe yields soft, fluffy flatbreads that puff up perfectly in a hot oven. Using a blend of whole wheat and white flour, these pitas offer a hearty texture and mild nutty flavor that complements dips, grilled meats, or fresh vegetables. The dough is simple to mix and requires no special equipment, making it an accessible project for bakers of all skill levels. Perfect for serving warm with hummus, tzatziki, or as a sandwich wrap, these pitas capture the authentic essence of Middle Eastern cuisine. They are best enjoyed fresh from the oven but store well for later use.

Ingredients

1 tablespoons Active dry yeast
3 cups Whole wheat flour
1 tablespoons Sugar
1/2 teaspoons Lite salt or less
1/2 cups Warm water
1/2 cups Skim milk
3 cups Unbleached white flour
1 cups Luke warm water

Directions

1
Dissolve yeast and sugar in 1/2 cup of warm water.
2
Let stand 5-10 minutes until foamy.
3
Place flours and lite salt in a large bowl, making a depression in the center.
4
Combine milk, remaining water and dissolved yeast; pour into depression.
5
Begin mixing flour with liquid, making sure all batter on sides of bowl is worked into dough.
6
Knead until a smooth dough results and the sides of the bowl are clean.
7
Dip hands in water occasionally while kneading to achieve a smooth, elastic finish.
8
Cover with towel and let dough rise in a warm place until it doubles in size (2-4 hours).
9
Form into 16 smooth balls.
10
Cover and let rise on a cloth for 30 minutes.
11
Roll into 1/4" thick circles.
12
Cover and let rise again on cloth for 30 minutes.
13
Preheat oven to 475 degrees.
14
Place dough directly on racks in oven.
15
Bake for 2-5 minutes until dough puffs into a mound.
16
Place under broiler for a few seconds until lightly browned.
17
Cool before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 170.9kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 35.8g12%
Dietary Fiber 1.3g6%
Sugars 1.1g
Protein 4.6g10%

* 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

For best results, ensure water and milk are lukewarm (not hot) to avoid killing the yeast.

If the dough feels too sticky during kneading, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.

Store cooled pitas in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a toaster or skillet to restore softness.

You can substitute whole wheat flour for all-purpose flour for a denser, nuttier pita, or use all whole wheat for a heartier version.

Keywords: pita, bread, homemade, flatbread, yeast, dough, whole wheat, mideastern, vegan, vegetarian, easy, baking, flour, oven, soft, wrap, healthy, side dish

Read it online: https://www.chefs-mate.com/recipe/pita-bread-3/