Pita Bread Recipe
Category: Baked Goods
Servings: 8 pieces
Pita bread, with its soft texture and airy pockets, is a staple in many cuisines. Whether you enjoy them with dips like hummus, use them for wraps, or serve them alongside your favorite Mediterranean dishes, pita bread is always a crowd-pleaser. This recipe takes you through the steps of making the perfect pita at home with simple, easy-to-follow instructions. Let’s dive into creating these soft and delicious pockets of goodness!
Ingredients for Pita Bread
| Ingredient | Amount |
|---|---|
| 00 Flour (all-purpose) | 250g |
| Manitoba Flour (high-gluten) | 250g |
| Warm Water | 300ml |
| Fine Salt | 12g |
| Malt (or sugar) | 1 teaspoon |
| Dry Yeast (or 12g fresh yeast) | 4g |
| Extra Virgin Olive Oil | 30g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 36g |
| Protein | 6g |
| Fat | 3g |
| Fiber | 1g |
| Sodium | 150mg |
Instructions for Pita Bread
Step 1: Prepare the Yeast Mixture
To start, activate the dry yeast by adding it to a small bowl with a little warm water (about 50 ml). Add a teaspoon of malt or sugar to the water and yeast mixture to help nourish the yeast and speed up the activation process. Stir the mixture well until all ingredients are dissolved, then set it aside for about 5 minutes. If you are using fresh yeast instead, crumble 12g of yeast into the warm water and proceed the same way. You should see the mixture bubble and foam slightly, indicating that the yeast is active and ready.
Step 2: Combine the Flours
In a large mixing bowl, sift together the two types of flour—00 flour and Manitoba flour. The combination of these flours will give the pita bread the perfect texture: soft and airy inside with a nice golden crust on the outside. Make sure the flour is well blended, as this will ensure the consistency of the dough.
Step 3: Mix Wet Ingredients
Once the yeast is ready, pour the yeast mixture into the flour. Add the remaining warm water (around 250 ml) and the olive oil. The olive oil adds richness and moisture to the dough, contributing to the soft texture of the pita bread. Start mixing everything together with your hands or a spoon until it forms a rough dough.
Step 4: Add Salt and Knead
Once the dough begins to come together, dissolve the salt in a small amount of water and add it to the dough mixture. Now, it’s time to knead. Dust your work surface lightly with flour and turn the dough out. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour, but be careful not to add too much as you want the dough to remain soft.
Step 5: Let the Dough Rise
Once your dough is perfectly kneaded, transfer it into an oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel to prevent it from drying out. Place the bowl in a warm area of your kitchen to rise. An ideal place is inside an oven that is turned off but with the light on. This helps to maintain a warm environment for the dough. Let it rise for about two hours, or until it has doubled in size.
Step 6: Shape the Pitas
After the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide it into 8 equal portions, and roll each portion into a smooth ball. Let these dough balls rest for 10-15 minutes to relax the gluten and make them easier to roll out.
Once rested, take each dough ball and roll it into a flat, oval shape using a rolling pin. Aim for a thickness of about 2mm and a diameter of 20 cm (about 8 inches). These thin discs will puff up during baking, creating the iconic pocket that makes pita so special.
Step 7: Preheat the Oven
While shaping the pitas, preheat your oven to its highest setting, ideally 250°C (475°F). If you have a baking stone, place it in the oven to heat up, as it will help create an even bake and crispier bottom. If not, a regular baking sheet will work fine.
Step 8: Second Rise
Place the rolled-out pitas onto a baking sheet lined with parchment paper. Be sure to space them apart so they don’t stick together during baking. Brush each pita lightly with a mixture of olive oil and a small amount of water to give them a soft sheen. Cover the pitas with plastic wrap again and let them rise for about 40 minutes, in a warm place (like the oven with the light on), until they have puffed up slightly.
Step 9: Bake the Pitas
Once the pitas have had their second rise, carefully transfer them into the preheated oven. Bake for about 5-7 minutes, or until they puff up and are lightly golden on top. Keep an eye on them to avoid overbaking. If you are using a baking stone, the pitas will bake quicker and puff up beautifully.
Step 10: Cool and Serve
Remove the pitas from the oven and allow them to cool slightly on a wire rack. Once they’ve cooled a bit, they’ll be ready to serve. The outer crust will be firm while the inside remains airy and soft—perfect for stuffing with your favorite fillings or using as a wrap.
Enjoy your homemade pita bread with fresh hummus, Mediterranean salads, grilled meats, or any dish that calls for a delicious, soft, and slightly chewy bread. These pitas can also be stored in an airtight container for a few days or frozen for later use.
Pro Tip: For an extra touch of flavor, feel free to sprinkle a little bit of sesame seeds or za’atar on top before baking. This will give the pita a unique, savory flavor profile.
