Make Ahead Pita Bread
Elevate your homemade bread game with this irresistibly soft and fluffy Make Ahead Pita Bread recipe! Perfectly puffy and lightly charred, these pocket-style flatbreads are easy to prepare and bake beautifully in just minutes using a simple cast-iron skillet. Made with pantry staples like all-purpose flour, olive oil, and yeast, this recipe delivers fresh pita bread that’s ideal for wraps, gyros, or dipping into creamy hummus. The dough is designed to be made ahead of time, making it a convenient addition to meal prep for busy weeks. Plus, these pitas freeze and reheat wonderfully, so you can always have a batch ready for quick, satisfying meals. Discover the joy of homemade bread with this make-ahead pita recipe that guarantees authentic flavor and endless versatility!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (about 110°F/43°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes, until the mixture becomes frothy.
In a large mixing bowl, whisk together 3 cups of flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix the ingredients together until a sticky dough forms. Gradually add the remaining 0.5 cup of flour, a little at a time, and knead the dough until it becomes smooth and elastic, about 8-10 minutes by hand or 5-6 minutes with a stand mixer fitted with the dough hook.
Shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with a damp towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until doubled in size.
After the dough has risen, punch it down to release air and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces and shape each piece into a ball.
Lightly flour a rolling pin and roll each ball into a circle about 6 inches in diameter and 1/4 inch thick. Cover the rolled-out dough with a damp cloth to prevent it from drying out.
Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Do not grease the pan.
Place one round of dough into the hot skillet and cook for 1-2 minutes, until bubbles form on the surface and the bottom has golden spots. Flip and cook for another 1-2 minutes on the other side. The pita should puff up as it cooks.
Remove the cooked pita from the skillet and wrap it in a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough.
Once the pitas have cooled, you can store them in an airtight container or plastic bag in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in a skillet, oven, or microwave before serving.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
