I love this recipe because it transforms simple pantry staples into delicious homemade pita with an incredibly satisfying texture and flavor. Plus, there’s something so rewarding about nurturing that dough from start to finish—it’s like a mini adventure in my own kitchen!
Steamed pita bread is something I enjoy making at home. It is a direct, simple, and healthy alternative to store-bought pita bread.
In making it, I use 2 cups of a healthy, hearty flour (all-purpose, mostly), and just 2 teaspoons of active dry yeast. That’s enough yeast to raise the bread.
Indeed, in making this dough, you’re far more prone to overworking it than to underworking it; knead it enough to ensure the yeast is well distributed and the gluten has had time to do its work, and then let it rise.
Ingredients
All-purpose flour:
High in carbohydrates, offers form and mouthfeel.
Sugar:
Provides nourishment to yeast, enables fermentation, and contributes a hint of sweetness.
Salt:
Improving flavor, yeast growth, and gluten network strength.
Active dry yeast:
A leavening agent is a substance used in dough to make it rise and have an airy texture.
Warm water:
Enlivens yeast, moistens flour, vital for forming dough.
Olive oil:
Contributes water, makes flexible, bolsters taste with nourishing oils.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water (about 110°F/45°C)
- 2 tablespoons olive oil
Instructions
1. In a small bowl, mix the warm water, sugar, and active dry yeast. Gently stir and let the mixture sit for about 5-10 minutes, until it becomes frothy.
2. In a big mixing bowl, mix the all-purpose flour and salt. Make a well in the center, and add the yeast mixture and the olive oil.
3. Combine the ingredients until they form a dough. Add a little more flour, a tablespoon at a time, if the dough is too sticky.
4. Move the dough onto a surface that has been lightly floured and knead the dough. For about 8-10 minutes, until the dough is smooth and elastic, do this: Push the dough down and away from you. Fold it over itself and then push it down and away from you again. Rotate the dough a quarter turn and repeat.
5. Put the dough in a bowl that you have lightly oiled, and turn the dough once in the bowl so that it is coated with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 to
1.5 hours, or until it doubles in size.
6. Deflate the risen dough and divide it into 6 equal portions. Form each portion into a ball.
7. On a surface that is lightly dusted with flour, each ball should be flattened into a round disk that is about 1/4 inch thick, using a rolling pin.
8. Create a steam environment. Boil water and create steam. To collect the steam, make a “tent” over the boiling water. You can use anything from a large pot to a kitchen counter. The steam will rise and need somewhere to go, so direct it over your veggies to soften and shape them.
9. Put the pita rounds in the steamer in a single layer, taking care to ensure that they don’t touch each other. Cover and steam for 10-12 minutes.
10. Take the steamed pita bread from the steamer and allow it to cool a bit. Serve it warm, or store it in an airtight container.
Equipment Needed
1. Small bowl
2. Big mixing bowl
3. Spoon or small whisk for stirring
4. Measuring cups
5. Measuring spoons
6. Surface for kneading
7. Rolling pin
8. Large pot or steamer
9. Damp cloth
10. Airtight container
FAQ
- Q: Can I use whole wheat flour instead of all-purpose flour?Yes, you can substitute whole wheat flour, but the texture will be slightly denser, and you may need to adjust the amount of water.
- Q: How do I know if the yeast is active?In a bowl, combine the yeast, warm water, and sugar, and allow them to expire for 5-10 minutes. Should the mixture become frothy, you may proceed to Step B with confidence; the yeast is alive and well.
- Q: Can I make the dough ahead of time?Q: Can I make the dough in advance, or must it be made right before the buns are steamed?
A: Yes, you can make the dough in advance and store it in the refrigerator for up to 24 hours before steaming.
- Q: What do I do if the dough is too sticky?Continue to incorporate additional flour, a tablespoon at a time, until the mixture forms a smooth, manageable dough.
- Q: Can I freeze cooked pita bread?You can freeze the steamed pita bread in an airtight container for up to 2 months—just be sure to let it cool first.
- Q: How do I reheat the steamed pita bread?A: To reheat, wrap in a damp cloth and microwave for 10-15 seconds, or steam for a minute until warm.
- Q: Is it possible to steam multiple pitas at once?Yes, you can steam several pitas simultaneously, depending on the size of your steamer, but they should not overlap.
Substitutions and Variations
A 1-for-1 gluten-free flour blend can be used in place of all-purpose flour for a gluten-free version.
Instead of sugar, honey or maple syrup can be used to impart a slightly different flavor.
You can use either sea salt or kosher salt in place of regular salt, and receive a quite different taste in return.
You can use instant yeast instead of active dry yeast; just mix it directly with the flour, rather than blooming it in water.
Melted butter or vegetable oil can substitute for olive oil for a different richness in flavor.
Pro Tips
1. Yeast Activation: Ensure the water is the right temperature (around 110°F/45°C) for activating the yeast. If the water is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly.
2. Consistent Dough Texture: When kneading the dough, if it’s too sticky, add a bit more flour gradually. Be cautious not to add too much flour, as this can make the dough tough. Aim for a smooth, elastic feel to the dough.
3. Optimal Rising Environment: For the dough’s first rise, place it in a warm environment. If your kitchen is cool, you can place the bowl in an oven with just the light on, or near a window with sunlight to help the dough rise effectively.
4. Proper Steaming Setup: Ensure your steaming setup doesn’t allow water to drip onto the pita, which can make it soggy. Use a steamer basket or a rack above the boiling water and cover it well to trap the steam.
5. Storage Tips: If storing the pita bread, let it cool completely on a wire rack to prevent condensation in the storage container, which can make it soggy. Once cooled, keep it in an airtight container to maintain freshness and prevent the pita from drying out.
Steamed Pita Bread Recipe
My favorite Steamed Pita Bread Recipe
Equipment Needed:
1. Small bowl
2. Big mixing bowl
3. Spoon or small whisk for stirring
4. Measuring cups
5. Measuring spoons
6. Surface for kneading
7. Rolling pin
8. Large pot or steamer
9. Damp cloth
10. Airtight container
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water (about 110°F/45°C)
- 2 tablespoons olive oil
Instructions:
1. In a small bowl, mix the warm water, sugar, and active dry yeast. Gently stir and let the mixture sit for about 5-10 minutes, until it becomes frothy.
2. In a big mixing bowl, mix the all-purpose flour and salt. Make a well in the center, and add the yeast mixture and the olive oil.
3. Combine the ingredients until they form a dough. Add a little more flour, a tablespoon at a time, if the dough is too sticky.
4. Move the dough onto a surface that has been lightly floured and knead the dough. For about 8-10 minutes, until the dough is smooth and elastic, do this: Push the dough down and away from you. Fold it over itself and then push it down and away from you again. Rotate the dough a quarter turn and repeat.
5. Put the dough in a bowl that you have lightly oiled, and turn the dough once in the bowl so that it is coated with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 to
1.5 hours, or until it doubles in size.
6. Deflate the risen dough and divide it into 6 equal portions. Form each portion into a ball.
7. On a surface that is lightly dusted with flour, each ball should be flattened into a round disk that is about 1/4 inch thick, using a rolling pin.
8. Create a steam environment. Boil water and create steam. To collect the steam, make a “tent” over the boiling water. You can use anything from a large pot to a kitchen counter. The steam will rise and need somewhere to go, so direct it over your veggies to soften and shape them.
9. Put the pita rounds in the steamer in a single layer, taking care to ensure that they don’t touch each other. Cover and steam for 10-12 minutes.
10. Take the steamed pita bread from the steamer and allow it to cool a bit. Serve it warm, or store it in an airtight container.
