Homemade Pita Bread is an easy yet impressive recipe that only requires a few pantry ingredients. In addition to tasting so much better than store bought, they're so fun to watch puffing up in the oven!
Tips for achieving a perfect "pocket"-
- Making homemade pita bread is really quite easy. Don't feel intimidated. The most important steps to be mindful of are:
- Do not under-knead the dough. Using a stand mixer with a dough hook works well- make sure to give it at least 5 minutes of mixing/kneading until the dough pulls away from the sides of the bowl. Under-kneading the dough can result in pockets not forming in your pita bread.
- The dough will be fairly sticky. Don't stress. Let it rise in a greased bowl and then use a floured surface and floured rolling pin when rolling out into circles.
- Do NOT open the oven door while the pitas are baking. You'll need to place the baking sheet in the oven prior to preheating the oven so you have a very hot surface to add the dough directly on to. Be sure to bake them in batches. I recommend just doing one for your first batch so you can get the feel for it. Then doing 2-3 at a time works well. Watch carefully through the oven door for the pitas to puff up. (If you open the door early they might not puff.) Let them get just a bit golden before transferring to a wire rack.
Homemade Pita Bread
Homemade Pita Bread is an easy yet impressive recipe that only requires a few pantry ingredients. In addition to tasting so much better than store bought, they're so fun to watch puffing up in the oven!
Ingredients
420g (3 cups) all-purpose flour
2 teaspoons instant dry yeast
1 ½ teaspoons salt
1 teaspoon sugar
1 ½ cups lukewarm water
Olive oil, for bowl
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, salt, sugar, and water on low speed until combined. Adjust speed to medium for 5 minutes or until dough pulls away from sides of bowl. Dough will be quite sticky. (Under-kneading the dough will result in no pocket.)
Transfer dough to an oiled bowl and turn to coat. Cover and let rise until nearly doubled.
Preheat oven to 475°F with a baking sheet on the center rack.
Divide risen dough into 8-10 balls. Using a floured rolling pin, roll out each ball of dough onto a floured surface to form a circle about 6-8 inches in diameter.
Bake the pitas in batches of 1-2 at a time. Carefully place the dough rounds onto the preheated baking sheet and bake about 5 minutes until puffed up and just turning golden. DO NOT OPEN OVEN DOOR until pita has puffed.
Carefully transfer to a wire rack and repeat with remaining dough.
Keywords: homemade pita bread, pita pocket bread,
Thank you for visiting Kitchen Joy! I hope you found something you like. If you find yourself making this pita recipe, you may also want to try my recipe for Grilled Chicken Shawarma Skewers with Dill Yogurt Sauce. They make a fantastic meal!
Comments
No Comments