Pita Bread

Pita bread comes in two types, the pocket style and a round flat bread. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. The pocket pita bread is great when making sandwiches and the flat pita is usually cut into wedges and served with dips such as hummus or baba ghanoush. To make the “pockets” follow the recipe directions as written. If you would like a flatter pita, place the dough directly on a baking stone and bake at 500 degrees for 5 to 7 minutes. After years of buying pita bread at the store, I stumbled across this recipe and knew I had to try it. Pita bread was something I had never even thought to make before. Soft and delicious, it was just what I was looking for to serve with my grilled chicken pitas!

Pita Bread

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Ingredients:

  • 4 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 envelopes (1/2 oz) active dry yeast
  • 1/2 cup warm water
  • 2 teaspoons sugar
  • 1 1/4 cups warm water (110 degrees)

Directions:

  1. In a two cup measuring cup, combine 1/2 cup water, yeast, and 2 teaspoons of sugar; let rest 10 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together flour, salt, olive oil until combined. Make a well in the center of the mixture. Add the yeast mixture and 1 1/4 cups lukewarm water and knead with the dough hook until elastic and smooth, about 6 to 8 minutes. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about 1 ½ hours.
  3. Tear off  handfuls of dough, about the size of a small orange. Roll into 12 equal sized balls, and place on a rimmed baking sheet. Cover with a towel, and allow to rise, about 30 minutes.
  4. On a lightly floured surface, roll out the balls intro circles about ¼ inch thick. Cover with a towel, and allow to rise, about 30 minutes.
  5. Preheat oven to 500 degrees F. Place the dough circles directly on the oven rack and bake 5 to 7 minutes.

Source: The Arabian nights cookbook: from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking

Looking for more yummy yeast breads? Check out Yeastspotting for some inspiration!

31 Responses to “Pita Bread”

  1. #
    1
    oneordinaryday — January 11, 2011 @ 7:03 am

    I’ve had pita bread and gorditas on my “to try to bake” list. :) Thanks for inspiring me! They are gorgeous!

  2. #
    2
    Kristen@PrettySweet — January 11, 2011 @ 8:39 am

    Wow, those look excellent! So much better than the store-bought ones. =) I will most definitely have to try these.

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    3
    happywhennothungry — January 11, 2011 @ 9:03 am

    Wow your pita looks amazing! I have never thought to make my own pita, but the recipe seems relatively straight forward and it looks better than the store-bought kind! Great photo too!

  4. #
    4
    briarrose — January 11, 2011 @ 9:04 am

    Wonderful job on these….your pita came out amazing. Mmmm…grilled chicken pitas…yum!

  5. #
    5
    Kori — January 11, 2011 @ 9:26 am

    Wow, your pita bread looks perfect! Just like what you’d see in a Mediterranean restaurant.

  6. #
    6
    Natalie — January 11, 2011 @ 9:45 am

    I love these puffy little pitas, going to have to try them, just to see if mine turn out as cute as yours. Thanks for the inspiration!

  7. #
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    blackbookkitchendiaries — January 11, 2011 @ 11:04 am

    i cant wait to try this pita recipe out. this looks just perfect! thank you for sharing this and have a great day.

  8. #
    8
    Pennies on a Platter — January 11, 2011 @ 12:54 pm

    I”ve been wanting to make pita bread as well and have a recipe from Annie’s Eats bookmarked. This looks great, too! Look at how puffy they are!

  9. #
    9
    Suchitra Vaidyaram — January 11, 2011 @ 1:12 pm

    never tried pita bread- looks divine

  10. #
    10
    Honey — January 11, 2011 @ 1:16 pm

    This pita bread looks sooooooooooooo delicious! I seriously need to start buying yeast and making some of this stuff at home. Since you like cooking Indian food, you can totally use this in place of roti/naan. Yummy!!!

  11. #
    11
    tryityoumightlikeit — January 11, 2011 @ 1:27 pm

    Pita bread is one of the first recipes I tried when I started my blog and I couldn’t believe how easy they were. I need to make them again.

  12. #
    12
    Sara — January 11, 2011 @ 2:08 pm

    I’ve wanted to try pita bread for a while. I my have to give it a try!

  13. #
    13
    soozer — January 11, 2011 @ 4:54 pm

    Gosh Pea…every time I see these I want to make them and NOW I’m gonna. Thanx for the inspiration.

  14. #
    14
    Mackenzie @ The Caramel Cookie — January 11, 2011 @ 6:23 pm

    I attempted to make pita bread before and it didn’t turn out too well. It’s time I try again!

  15. #
    15
    Beth — January 11, 2011 @ 9:29 pm

    This looks fantastic. Homemade pita bread — how could I say no?

  16. #
    16
    AliGirl Cooks — January 12, 2011 @ 12:50 pm

    What a great idea! I’m always buying pitas for sandwiches, dippers, etc. It would be great to save the money and make my own!

  17. #
    17
    lena — January 12, 2011 @ 6:42 pm

    i love pita bread. the ones thatyou made here puffed up really nice!

  18. #
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    Debbie — January 14, 2011 @ 12:24 pm

    I made pita bread this week too. I can’t believe how good yours look. You got them to stay puffed up long enough to photograph! Good job!

    • Christina replied: — January 14th, 2011 @ 2:41 pm

      They were really good. They actually stayed puffy like that and never deflated. I cut into them and used them as a pocket pita. It was delicious! :)

  19. #
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    Gary Buda — January 16, 2011 @ 5:58 pm

    I made two half batches of these. The first batch I failed to let the dough rise AFTER rolling it out into four inch circles. I cooked these on the grate and they failed to puff up. They were tasty, just flat. The next batch I let the dough rise AFTER rolling it out into four inch circles AND I cooked them on a 500 degree stone. They puffed up nicely. I figured the inventors of pita bread probably cooked them on a hot stone of some sort so why shouldn’t I?

    • Christina replied: — January 16th, 2011 @ 10:27 pm

      I am so glad that the second batch turned out nicely for you! Thank you so much for letting me know…I love hearing from those who have tried my recipes! :)

  20. #
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    fooddreamer — January 30, 2011 @ 8:33 pm

    Bookmarking this. I was about to buy a package of low carb pita today when I stopped and thought “I can make these with some of my low carb flour!”. Going to use your recipe as my guideline!

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  25. #
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    Michelle — March 31, 2011 @ 12:37 pm

    Yay a homemade pita recipe! I’m definitely making these soon :-)

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    ileencuccaro — August 18, 2012 @ 1:13 pm

    The pitas in your chicken pitas looks like there is no pocket, this one there is. Would the flat one be better for that one. This one is for stuffing, the other for rolling like a taco. Which works best

    • Christina replied: — August 19th, 2012 @ 10:16 pm

      The pitas in the chicken pitas are the “restaurant style” no pocket pitas. This recipe makes both the flatter pitas and the ones with a pocket. To make the “pockets” follow the recipe directions as written. If you would like a flatter pita, place the dough directly on a baking stone and bake at 500 degrees for 5 to 7 minutes.

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