Homemade Pita Bread
Homemade Pita Bread

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, homemade pita bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pita bread will begin to puff up and fill with hot air. Pita bread (also known as Arabic bread and Syrian bread) is a yeast-leavened flatbread common in Mediterranean and Middle Eastern cuisines. It can be made with or without an interior pocket.

Homemade Pita Bread is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Homemade Pita Bread is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have homemade pita bread using 5 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Pita Bread:
  1. Take 1 cup warm water
  2. Prepare 2 tsp active dry or instant yeast
  3. Prepare 3 cup all-purpose flour
  4. Get 2 tsp salt
  5. Take 1-2 tbsp olive oil

Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls. Fresh homemade pita – made with half white, half whole wheat flour – is easy to make and delicious. Pitas are best when baked on a baking stone or on unglazed quarry tiles; you can also place.

Steps to make Homemade Pita Bread:
  1. To form the dough, mix the water and yeast together, let it sit for about 5 minutes until the yeast has dissolved.
  2. Add 2 1/2 cups of flour, (save the last half cup for kneading), salt, yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. To knead the dough, sprinkle a little extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or surface, but try to be sparing. It's better to use less than a lot of flour. If you get tired of kneading stop and let the dough rest for a few minutes before finishing kneading.
  4. In a clean bowl, grease with a little olive oil. Set the dough in the bowl and turn it until its coated with olive oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until its doubled in bulk, approximately takes 1-2 hours.
  5. After step 4, you can refrigerate the dough until its neaded. You can store the dough in the fridge for up to a week, you can use one or two dough balls at a time and continue to follow step 6.
  6. Gently deflate the dough and turn out onto a lightly floured work surface. Divide the dough into 8 pieces and flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until ready to bake.
  7. Using a rolling pin, roll each piece individually into a 8-9 inches wide and about a quarter inch thick. Lift and turn the dough regularly as you roll to make sure the dough isn't sticking to the work surface. Sprinkle with a little extra flour if it starts to stick. If the dough starts to spring back, set aside for a few minutes, then continue rolling. Repeat the process with the other dough pieces.
  8. You can either bake the pita bread in the oven or on the stove. From this step you can chose either.
  9. To bake in the OVEN, while shaping the pitas, preheat the oven to 450f/gas mark 8/ 220c. If you have a baking stone, put in the oven to heat. If not place a large baking sheet in the middle rack to heat. Place the rolled-out pitas directly onto the stone/sheet as many as will fit on it and bake for 3 minutes. It'll start to puff up after a minute or so. The pita will be done when it's fully ballooned. Cover baked pitas with a clean dry dishtowel while cooking any remaining pitas.
  10. To bake on the STOVETOP, warm a cast iron over medium to high heat. Drizzle a little olive oil in the pan and wipe any excess. Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side. Flip again and toast the other side for a further 1-2 minutes.
  11. The pita should start to puff up during this time. If it doesn't or only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep the cooked pitas covered with a clean dry dish towel while cooking any remaining pitas.

Pita bread is one of those things that seems super intimidating but actually is pretty easy to make. I tried out a few recipes and I think that this one is the best, mostly because it requires very little hands on time and it gives you soft, fluffy pitas that work as well dipping into humus as they do a sandwich wrap. Pita is also great make-ahead bread. I often prepare the dough through the first rise, punch it down, and then keep it refrigerated for up to a week. The flavor actually improves after a few days of chilling.

So that’s going to wrap it up for this exceptional food homemade pita bread recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!