Breads & Bakingnatashaskitchen5.0
Homemade Pita Bread Recipe
Homemade Pita Bread is easy to make and puffs up to form a stuffable pocket inside. They are soft and flavorful and taste so much better than store-bought! We included instructions for baking in the oven or cooking pita bread on the stovetop. These freeze well, so you always have homemade pita pockets on hand!
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 35 min🔥 Cook: 10 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●wooden spoon
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
How to Make Pita Dough:
2
Proof yeast - In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Whisk to combine, then set aside for ⏱️ 15 minutes until puffy and foamy on top.
warm water1 cupcup whole wheat flour1/4
3
Add olive oil, 2 1/2 cups flour, and salt, and stir together with a wooden spoon until shaggy.
4
Knead - Turn out onto a clean, smooth surface and knead vigorously for ⏱️ 5 minutes. The dough should feel sticky to your hands but will get less sticky as you knead and should not be sticking to the counter. If the dough is too sticky to knead, sprinkle with a little more flour and continue kneading. Dough should be soft and tacky to the touch.
5
Proof dough - Wash and dry the mixing bowl and grease the inside of the bowl with 1 tsp olive oil inside the bowl. Add the dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place for ⏱️ 45 minutes, or at room temperature for about ⏱️ 90 minutes until doubled in volume.
6
If baking in the oven: Once dough has doubled, preheat oven to 500˚F with a baking stone or baking sheet on the bottom rack position. You need to let the stone heat up for at least ⏱️ 20 minutes, or the pita won’t puff properly
7
How to Form Pita Bread:
8
Divide dough -Punch dough down and transfer dough to a clean surface, and divide into 8 even pieces. Cup your hand around each dough ball and roll until you no longer see a dimple or seam underneath. Cover balls with a damp kitchen towel and rest for ⏱️ 15 minutes for the gluten to relax and make it easier to roll them out.
9
Roll dough - Place a dough ball onto a surface generously dusted and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Move the disk several times while rolling to ensure it doesn’t stick to the counter. Keep rolled disks covered with a damp towel so they don’t dry out. Do not stack pitas. Let the disks rest ⏱️ 10 minutes before baking, and they will puff better.
10
To Bake Pita Bread:
11
Bake - Place 2-3 pieces of dough on the preheated pizza stone and bake at 500˚F for 2 to 2 1/⏱️ 2 minutes or until puffed. Remove from oven and transfer to a rack for ⏱️ 5 minutes, then cover with a dry towel to keep the pitas from drying out.
12
Stovetop Instructions:
13
Preheat cast iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for ⏱️ 30 seconds. Once you see bubbling, flip the pitta and cook for ⏱️ 1 minute - it will puff, then flip and cook another minute.
Nutrition Facts
calories
198 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
440 mg
protein Content
6 g
carbohydrate Content
34 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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