Pita Bread Recipe

I recently crafted my homemade pita bread with basic ingredients like all-purpose flour, active dry yeast, sugar, olive oil, and salt. The dough puffs into delightful little pockets thanks to high oven temperature. I love how its light, airy texture pairs perfectly with a serving of my baked falafel.

I recently figured out how to make the best pita bread that really stands out from the stale stuff you find in stores. When I mix 3 cups all-purpose flour with 2 teaspoons active dry yeast, 2 teaspoons sugar, and a pinch of salt, I already know something special is coming together.

I add 1 1/4 cups warm water, heated around 105°F to 110°F, and blend it with 2 tablespoons olive oil, then let everything sit until it becomes a smooth, elastic dough. Baked quickly at a high temperature, the dough puffs up into its very own pocket, perfect for stuffing with my baked falafel.

I’ve played around with different methods like the homemade, DIY, and even thicker variations so you can have a pita bread recipe that is not only easy but foolproof too. You really have to try it to believe how fresh and soft homemade is compared to the regular ones you buy.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love how the dough puffs up in the oven and creates a little pocket to hold all of my favorite fillings. It always amazes me how a few simple ingredients can turn into such delicious bread.

Second, it reminds me of those homemade nights when everything just feels fresh and comforting. Making my own bread feels more special than just buying stale ones from the store and it never fails to brighten my day.

Third, I appreciate how forgiving this recipe is. Even if I mess up a bit or the disks aren’t perfectly round, the bread still comes out tasting awesome, and that really keeps me motivated to try it again.

Lastly, the process itself is so satisfying. Kneading the dough and watching it rise makes me feel connected to the food I eat, and I know that every bite is made with my own hands.

Ingredients

• All purpose flour offers structure and plenty carbs for energy in every bite.
• Active dry yeast makes the dough rise and creates airy, puffy pita rounds.
• Sugar not only adds a slight sweetness but help boosts the fermentation.
• Warm water at the right temperature hydrates ingredients and starts a strong fermentation.
• Olive oil adds healthy fats and rich flavor that makes the pita extra tender.
• Salt seasons the dough and also helps strengthen gluten making perfect texture.
• Precise ingredient balance helps create irresistibly soft, chewy pita perfect for tasty wraps.
• Together these ingredients form a recipe that warms hearts and bellies real quick.

Ingredient Quantities

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 1 1/4 cups warm water (around 105°F to 110°F)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt

How to Make this

1. In a big bowl, mix together 3 cups all-purpose flour, 2 teaspoons active dry yeast, 2 teaspoons sugar, and 1 1/2 teaspoons salt.

2. Pour in 1 1/4 cups warm water (around 105°F to 110°F) and 2 tablespoons olive oil, then stir until a shaggy dough forms.

3. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it’s smooth and a bit tacky.

4. Put the dough back into the bowl and cover it with a damp towel. Let it rise in a warm spot for about 1 to
1.5 hours or until it doubles in size.

5. Once risen, punch down the dough and divide it into 8 equal pieces. Then shape each piece into a ball.

6. Using a rolling pin, flatten each ball into a disk about 1/4 inch thick. They dont have to be perfect, rustic is fine!

7. Place the disks on a baking stone or an inverted baking sheet and preheat your oven to its highest setting. If you can use a pizza stone in there, even better.

8. Bake the pitas for about 5-6 minutes, until they puff up and turn light golden. The steam inside the dough makes a nice pocket.

9. Remove them from the oven and cover with a clean towel so they stay soft and moist. Enjoy your homemade pita with your favorite fillings like falafel!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Stirring spoon or spatula
4. A clean countertop or a separate bowl for kneading (floured surface)
5. Rolling pin
6. Inverted baking sheet or pizza stone
7. Oven
8. Two towels – one for covering the dough while it rises and one to keep the finished pitas soft

This is what you’ll need; it’s straightforward and should help you get started with the recipe.

FAQ

Pita Bread Recipe Substitutions and Variations

• If you dont have all-purpose flour, try using bread flour or white whole wheat flour. They’re a little different but work just fine.
• You can swap active dry yeast for instant yeast. Just use the same amount since it activates slightly quicker.
• If you’re out of sugar, you could use a bit of honey, maple syrup, or even agave nectar. It might add a slight flavor twist.
• No olive oil? No problem, you can use vegetable oil, canola oil, or even melted coconut oil if youre feeling adventurous.
• For salt, sea salt works too but you might want to use a little less since its usually a bit more potent.

Pro Tips

1. Always check that your water is really warm (but not too hot) cause if it isnt the yeast might not activate properly, and then you can end up with a dough that doesnt rise as much as it should.
2. When you’re kneading the dough, try not to overdo it. A little extra flour can be added if it’s too sticky, however be careful cause too much flour can make the pita hard.
3. Let the dough rise completely and cover it with a towel during that time. This keeps it from drying out and helps ensure you get those puffy pockets that give you the perfect bite.
4. If you dont have a pizza stone, an upside down baking sheet works great. Make sure you preheat it long enough so that your pita hits a nice burst of steam when baking.