pita bread3

homemade pita bread

Quick and easy Homemade Pita Bread from scratch at home! A simple, easy step-by-step recipe that turns out perfectly puffed and golden every time.

Here’s a quick and easy recipe for Homemade Pita Bread that turns out perfectly puffed and golden every time! Using Instant yeast shortens the rising time in this recipe and you’ll have warm pita bread in your hands in about 1 1/2 hours -with only 20 minutes of hands-on time.

Such a fun little project to make with kids. Imagine the surprise of seeing the fragrant pita bread puff up in the oven for the first time for child.

You’ll find a million uses for homemade pita bread! Serve it with hummus, baba ganoush, falafel with creamy tahini sauce, creamy tzatziki sauce, baked tofu shawarma together with the Israeli Salad, or this amazing, So yummy! Or simply brush with olive oil and sprinkle with some spice for a tasty treat!

pita bread

For basic 6-inch pita bread, roll the dough into a log and divide into 8 golf ball-sized balls. Let rest 10-15 minutes, covered with a towel. On a floured surface …roll out balls to 1/4 inch thick rounds, about 6 inches in diameter.Homemade Pita Bread- so easy, a fun thing to do with kids!
Place the rounds on the hot pan or stone and bake for 3-4 minutes. Resist the temptation to open the oven door, and look in through. After 3-4 minutes, the pita bread should puff up. Turn over and bake 1-2 more minutes.

pita bread1

How to make pita puff up in the oven: Let the dough rise until it has doubled in size. This is really important. Using quick-rising yeast will cut your time down significantly!  Once the dough has risen and you have made the balls, let them rise again for at least 15 minutes, before rolling out. When ready to bake, make sure the oven is thoroughly preheated to 500F  with the baking sheet or stone in it.  A baking stone is even better! The baking sheet or bread stone should be hot. If it is not, your pita may not puff up. Bake on the lowest rack.  They cook very quickly, so don’t walk away. Resist opening the oven door until ready to flip them.When done, place them in a covered bowl or basket, which will keep the steam in and keep them from drying out.

Homemade Pita Bread Ingredients

  • 2 teaspoons Instant Yeast or quick-rising yeast
  • 2 tablespoons olive oil
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 1/2 cups flour ( all-purpose white, whole wheat, or a mix of both )

Homemade Pita Bread Instructions

  • INSTANT YEAST: When using instant yeast (or quick-rising yeast) you do not need to dissolve the yeast in water first (the granules are smaller) and you’ll shorten the rising time by half! If using
  • ACTIVE DRY YEAST: in a large bowl or stand mixer, stir yeast, 1 teaspoon sugar and lukewarm water. Let sit for 10 minutes uncovered, until water is frothy and yeast is activated. Then add oil, salt, and flour. Follow the instructions, mixing and kneading. Allow 2-3 hours of rising time.
  • In a large bowl or stand mixer (with paddle attachment) stir yeast, lukewarm water, olive oil, salt and mix until combined. Using wood spoon stir in flour, and mix until combined. The dough should feel tacky and slightly wet.
  • Use the dough hook in stand mixer and kneed on med-low for 3 minutes- or kneed right in the bowl with the palm of your hand – folding, turning, folding, turning. If very tacky, use a wet hand.
  • Coat the bowl and dough with olive oil. Cover with a damp kitchen towel place in a warm spot for 1 -1 1/2 hours (double the time if using active dry yeast) or until the dough has roughly doubled in size. At this point you could refrigerate for later use, letting the dough come to room temp before using.
  • Preheat oven to 500 F ( with the sheet-pan or pizza stone inside) and make sure the oven rack is on the bottom of the oven, with no additional racks above. You’ll need this room to maneuver and prevent burning yourself.
  • Once the dough has doubled, on a floured surface, gently shape dough into a rope, and divide into 8 equal pieces, rolling into balls. Don’t mess with them too much. Place the balls on a floured surface. Let rest covered with a kitchen towel for 10-15 minutes. ( You can make smaller ones or bigger ones, no problem)
  • Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about  1/8- ¼ inch thick. Let them rest for a few minutes before baking. By the time you get done rolling them all out, the first ones will be ready to bake. You could roll some sesame seeds on top of each one for cool presentation and flavor.
  • Bake each pita for 3-4 minutes or so, until the pita bread puffs up. Carefully, using a kitchen towel or oven mitt, turn over and bake for 1- 2 more minutes. ( Using tongs may puncture the pita, deflating them!) It’s good to start with one tester. If your pita is not puffing up, make sure your oven is truly at a very hot 500 F and make sure your pan or stone is hot too. If pitas are rolled too thin, sometimes they will not puff up all the way.
  • Carefully remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  • Immediately place baked pita bread in a dish or basket, lined with a kitchen towel,folding it up and over the pita- this will keep the steam in and keep them warm and moist. Serve while warm.
pita bread2

Notes

  • If using all whole wheat flour, start with 300 grams, adding more as needed. You want a slightly wet tacky dough and whole wheat tends to soak up the moisture.
  • Play around with using different flours. Sometimes I’ll sub 1/2 a cup of buckwheat flour or rye for deeply colored pitas. Spelt and Einkorn are great options too! If unsure, blend with white or whole wheat. Key is a tacky, elastic dough- not too dry!

homemade pita bread

Recipe by CuhabegCourse: IngredientsCuisine: Middle EasternDifficulty: Intermediate
Servings

8 pitas

servings
Prep time

1

hour 

30

minutes
Cooking time

15

minutes
Calories

172

kcal
Total time

1

hour 

45

minutes

Quick and easy Homemade Pita Bread from scratch at home! A simple, easy step-by-step recipe that turns out perfectly puffed and golden every time.

Ingredients

  • 2 teaspoons Instant Yeast or quick-rising yeast

  • 2 tablespoons olive oil

  • 1 cup warm water

  • 1 teaspoon salt

  • 2 1/2 cups flour ( all-purpose white, whole wheat, or a mix of both )

Directions

  • INSTANT YEAST: When using instant yeast (or quick-rising yeast) you do not need to dissolve the yeast in water first (the granules are smaller) and you’ll shorten the rising time by half! If using
  • ACTIVE DRY YEAST: in a large bowl or stand mixer, stir yeast, 1 teaspoon sugar and lukewarm water. Let sit for 10 minutes uncovered, until water is frothy and yeast is activated. Then add oil, salt, and flour. Follow the instructions, mixing and kneading. Allow 2-3 hours of rising time.
  • In a large bowl or stand mixer (with paddle attachment) stir yeast, lukewarm water, olive oil, salt and mix until combined. Using wood spoon stir in flour, and mix until combined. The dough should feel tacky and slightly wet.
  • Use the dough hook in stand mixer and kneed on med-low for 3 minutes- or kneed right in the bowl with the palm of your hand – folding, turning, folding, turning. If very tacky, use a wet hand.
  • Coat the bowl and dough with olive oil. Cover with a damp kitchen towel place in a warm spot for 1 -1 1/2 hours (double the time if using active dry yeast) or until the dough has roughly doubled in size. At this point you could refrigerate for later use, letting the dough come to room temp before using.
  • Preheat oven to 500 F ( with the sheet-pan or pizza stone inside) and make sure the oven rack is on the bottom of the oven, with no additional racks above. You’ll need this room to maneuver and prevent burning yourself.
  • Once the dough has doubled, on a floured surface, gently shape dough into a rope, and divide into 8 equal pieces, rolling into balls. Don’t mess with them too much. Place the balls on a floured surface. Let rest covered with a kitchen towel for 10-15 minutes. ( You can make smaller ones or bigger ones, no problem)
  • Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about 1/8- ¼ inch thick. Let them rest for a few minutes before baking. By the time you get done rolling them all out, the first ones will be ready to bake. You could roll some sesame seeds on top of each one for cool presentation and flavor.
  • Bake each pita for 3-4 minutes or so, until the pita bread puffs up. Carefully, using a kitchen towel or oven mitt, turn over and bake for 1- 2 more minutes. ( Using tongs may puncture the pita, deflating them!) It’s good to start with one tester. If your pita is not puffing up, make sure your oven is truly at a very hot 500 F and make sure your pan or stone is hot too. If pitas are rolled too thin, sometimes they will not puff up all the way.
  • Carefully remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  • Immediately place baked pita bread in a dish or basket, lined with a kitchen towel,folding it up and over the pita- this will keep the steam in and keep them warm and moist. Serve while warm.

Notes

  • If using all whole wheat flour, start with 300 grams, adding more as needed. You want a slightly wet tacky dough and whole wheat tends to soak up the moisture.
  • Play around with using different flours. Sometimes I’ll sub 1/2 a cup of buckwheat flour or rye for deeply colored pitas. Spelt and Einkorn are great options too! If unsure, blend with white or whole wheat. Key is a tacky, elastic dough- not too dry!

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.