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Pita-Middle-Eastern-Flat-Bread-Kimaje

Pita (Middle Eastern Flat Bread, Kimaje recipe image
This classic Middle Eastern flatbread is incredibly simple to make yet delivers impressive results. The dough comes together quickly with just flour, water, yeast, and a touch of honey for browning. Baked at high heat, the steam created inside causes the bread to puff up, forming a convenient pocket perfect for holding fillings. The texture is soft and chewy on the inside with a slightly crisp exterior. It pairs beautifully with hummus, falafel, grilled meats, or warm olive oil and za'atar. Ideal for casual family dinners, potlucks, or as a healthy alternative to sandwich bread, this recipe ensures you always have fresh, homemade pita on hand. It is naturally vegan and gluten-free if you swap the flour.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 477.8
Dietary: Vegetarian
Description
This classic Middle Eastern flatbread is incredibly simple to make yet delivers impressive results. The dough comes together quickly with just flour, water, yeast, and a touch of honey for browning. Baked at high heat, the steam created inside causes the bread to puff up, forming a convenient pocket perfect for holding fillings. The texture is soft and chewy on the inside with a slightly crisp exterior. It pairs beautifully with hummus, falafel, grilled meats, or warm olive oil and za'atar. Ideal for casual family dinners, potlucks, or as a healthy alternative to sandwich bread, this recipe ensures you always have fresh, homemade pita on hand. It is naturally vegan and gluten-free if you swap the flour.
Ingredients
  • 1 tablespoon Active dry yeast
  • 1 teaspoon Salt
  • 2 tablespoons Honey
  • 2 1/2 cups Warm water
  • 5 cups All-purpose flour
Directions
  1. 1
    In a small bowl, combine the yeast, honey, and 1/2 cup of the warm water. Stir gently and let stand for 10 minutes until the mixture becomes frothy and bubbly.
  2. 2
    In a large mixing bowl, combine 4 cups of the flour and the salt.
  3. 3
    Pour the yeast mixture and the remaining 2 cups of warm water into the flour mixture.
  4. 4
    Mix vigorously with a wooden spoon or dough hook for about 1 minute until a shaggy dough forms.
  5. 5
    Sprinkle in 1 more cup of flour and continue mixing until the dough becomes too stiff to stir.
  6. 6
    Turn the dough out onto a lightly floured surface.
  7. 7
    Knead the dough for 8 to 10 minutes, adding small amounts of flour as needed, until the dough is smooth, elastic, and medium-stiff.
  8. 8
    Divide the dough into 12 equal-sized balls.
  9. 9
    Cover the dough balls with a damp towel and let them rest for 5 to 10 minutes.
  10. 10
    Preheat your oven to 450&# 194;°F (230ðC). If you have a pizza stone, place it in the oven to heat up.
  11. 11
    Roll each dough ball out on a floured surface into a circle about 6 to 8 inches in diameter and 1/4 inch thick.
  12. 12
    Place the rolled-out pitas on a baking sheet or directly onto the hot pizza stone.
  13. 13
    Bake for 5 to 7 minutes, or until the pitas puff up significantly and develop light brown spots.
  14. 14
    Remove from the oven and wrap immediately in a clean kitchen towel to keep them soft.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 477.8kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 14627.6mg610%
Total Carbohydrate 101.2g34%
Dietary Fiber 3.4g14%
Sugars 6.5g
Protein 12.5g25%

* 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 an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a toaster or skillet before serving.

Water Temperature: Ensure the water is warm (around 110ðF/43ðC), not hot, to avoid killing the yeast. If the water is too cool, the yeast may not activate properly.

Kneading Tip: The dough should be slightly tacky but not sticky. If it sticks excessively to your hands, add a little more flour. If it feels dry and cracks, add a teaspoon of water.

Cooking Variation: You can also cook the pitas on a cast-iron skillet over medium-high heat for about 1-2 minutes per side until they puff up.

Ingredient Note: The original recipe listed "Salt" as 1 tablespoon, which is excessively salty for this amount of dough. It has been adjusted to 1 teaspoon for better flavor balance.

Keywords: pita, bread, flatbread, middle eastern, homemade, dough, vegan, hummus dip, grilling, easy bread, pocket bread, flour, yeast, baking, mediterranean, quick bread, stuffed bread, healthy snack, karaj
Read it online: https://www.chefs-mate.com/recipe/pita-middle-eastern-flat-bread-kimaje/