Soft Fluffy Homemade Pita Bread Recipe
Calories: 8
Adjust Servings Here: 12 Pitas
Description
This homemade pita bread makes a soft, chewy, and delicious pita with a gorgeous pocket using ingredients you probably already have in your pantry. Use these to stuff with your favorite foods such as hummus, falafel, gyros, kebabs, and more. The best part is you can make these on the stovetop or in the oven.
Ingredients
Pita dough - Makes 12
- 320 g (1⅓ cups) Warm water
- 9 g (2¼ tsp) Instant dry yeast (1 sachet)
- 30 g (2 tbsp) Honey
- 30 g (2 tbsp) Olive oil
- 12 g (2 tsp) Salt
- 600 g (4¾ cups) Bread flour or 50% Bread and 50% all-purpose flour
Instructions
Dough
- Yeast - In a small bowl, combine lukewarm water, yeast, honey, and oil. Stir well and set aside320 g Warm water , 9 g Instant dry yeast , 30 g Honey , 30 g Olive oil
- Combine - In the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and mix on medium-high speed until all the flour is incorporated. Scrape the sides of the bowl.600 g Bread flour , 12 g Salt
- Knead - Continue to knead on medium speed for 15 to 18 minutes until you have a soft, elastic dough.
- Rise - Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes or until doubled in volume.
- Divide - When doubled in volume, transfer to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log. Using a dough scraper, divide this log into four portions, and then each of those portions into three again. This should give you 12 portions. Shape each portion into a smooth ball.
- Roll - Shape each portion into a smooth ball. Let rest for 5 to 10 minutes, then using a rolling pin, roll each dough ball into a 6-inch disc. Do not roll them too thin, as we do want some thickness for the pocket to appear.
- Prove - Place all the discs on a baking sheet with parchment paper, lightly dusted with flour to prevent sticking. Let rest for 30 minutes, covered with a clean kitchen towel or cheesecloth.
Cook - Stovetop
- Heat a cast-iron skillet or frying pan on high heat. Each pita will take about 2 minutes to cook, 30 seconds at a time on each side.1. Place the pita bread on the skillet and let it cook for 30 seconds.2. Flip once - let cook another 30 secs.3. Flip again - cook 30 seconds - the pita should now start to puff up.4. And flip again - the pita should now puff up completely - cook 30 seconds or less.
Cook- Pizza stone
- Heat the oven to 500°F/ 260°C Gas Mark 10 with the pizza stone for at least 20 minutes.
- Place two to three pitas on the hot pizza stone. Bake for two minutes until puffed up.
- Use the broiler if the pita is pale in color.
Wrap and keep warm
- As soon as the pita bread is cooked or baked. Keep it wrapped in a clean kitchen towel or cheesecloth to keep them soft.
- These will stay at room temperature for 2 to 3 days. You can freeze them for over a month.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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