Homemade Pita Bread
Making homemade pita bread is easy and allows you to create pitas just the way you like them! Delicious with dips, salads, or as stuffed pita pockets!
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Servings : Pita Bread
Calories : 186kcal
Ingredients
- 2 ½ cups (300 g) all purpose flour
- 2 tsp instant yeast or active dry yeast
- 1 tsp sea salt
- 1 tsp sugar
- ⅔ cup (160 ml) water lukewarm
- 2 tbsp olive oil
Instructions
- In the bowl of a stand mixer, mix flour, instant year, salt, and sugar. Make a well in the center and pour in the lukewarm water and olive oil. With the dough hook attached, knead for 5-10 minutes on low speed until you have a smooth dough.
- Cover with a damp tea towel (or plastic wrap), and let it rise at room temperature for one hour.
- Transfer the dough to a lightly floured surface and divide into 6 equal portions (I recommend using a kitchen scale). Shape each piece into a ball, then flatten the dough balls with the heels of your hands. Cover with a damp kitchen towel and let rest for 10 minutes.
- Roll them out into 6-inch (15 cm) circles using a rolling pin. Cover and let them rest for another 10 minutes.
- Oven Method: Preheat the oven together with a pizza stone or baking sheet to 445°F (230°C) for at least 20 minutes. Once hot, add two or more (how many as fit) pita circles on the hot pizza stone and bake for 5-6 minutes. Remove from the oven and keep warm in a clean kitchen towel.
- Skillet Method: Heat a skillet with a splash of olive oil. Fry each pita on both sides for 1-2 minutes until golden brown. The hotter the pan, the more they puff up, but don't burn them!
- Serve the pita warm!
Notes
Make Ahead: Prepare the dough until the first rising time, then store it in an airtight container in the refrigerator for up to 24 hours. When you are ready, let the cold dough sit at room temperature for a few minutes, then shape the dough according to the recipe, and bake! → You can also split the dough and make half of the pitas today, and half of them the next day.
Store: Keep warm pita bread wrapped in a clean kitchen towel. Store the remaining pitas in a plastic bag at room temperature for a maximum of 2 days, reheat before serving.
Freeze: Freeze pita in a freezer bag for a maximum of 3 months. Defrost in the oven or toaster.
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Nutrition
Calories: 186kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 67mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 2mg