Pita Bread

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Servings: 14 Difficulty: Advanced
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Fluffy, pocket-forming flatbread perfect for stuffing or dipping
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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 recipe delivers the authentic experience of soft, fluffy flatbreads with the signature pocket for stuffing. Made with simple pantry staples like bread flour, yeast, and warm water, these pitas develop a light, airy interior and a slight crust on the outside. They are incredibly versatile, serving as a perfect vehicle for hummus, falafel, grilled meats, or fresh salads. While store-bought versions are convenient, nothing compares to the fresh, yeasty aroma and texture of oven-baked pitas. This recipe yields a generous batch, making it ideal for family dinners, parties, or meal prepping for the week. With minimal active effort, you can enjoy restaurant-quality bread at home.

Ingredients

Directions

  1. Combine 2 cups of flour, sugar, salt, and yeast in a large bowl of an electric mixer 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 mixture to the flour mixture.
  4. Blend at low speed until the ingredients are just moistened.
  5. Beat the mixture for 3 minutes at medium speed.
  6. By hand, stir in 2 1/2 to 3 cups of flour until the dough pulls cleanly away from the sides of the bowl.
  7. Turn the 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 the 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 the dough, divide it into 2 parts, then mold into balls.
  12. Allow the dough to rest on the counter, covered with an inverted bowl, for 15 minutes.
  13. Divide the dough into 14 equal pieces and shape each into a ball.
  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 the edges turn light golden brown and the centers puff up.

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

To ensure the pitas puff up properly, the oven must be preheated and hot before baking. The high heat creates steam inside the dough, causing the pocket to form.

Store cooled pitas in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or oven before serving to restore softness.

If you do not have an electric mixer, you can mix the dough by hand in a large bowl. Kneading by hand will require more time and effort but yields the same results.

You can substitute olive oil for the generic oil or shortening for a richer flavor profile.

Cornmeal on the baking sheets helps prevent sticking and adds a slight crunch to the bottom of the bread. Ensure the sheets are well-sprinkled.

Keywords: pita bread, homemade bread, middle eastern, flatbread, yeast bread, vegan, gluten free, fluffy, oven baked, stuffed bread, mediterranean, dinner side, easy recipe, from scratch, bread flour, quick bread
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