Pita Bread
Discover the magic of homemade pita bread with this simple, foolproof recipe that guarantees irresistibly soft and puffy pockets every time. Made with just a handful of pantry staples—like all-purpose flour, olive oil, and active dry yeast—this Mediterranean classic comes together in under two hours, including rise time. Perfectly golden and slightly chewy, these pita rounds are baked in high heat to create their signature airy pocket, ideal for stuffing with your favorite fillings or savoring as a dipper for hummus. Whether served warm out of the oven or stored for later, this versatile and flavorful flatbread will become a go-to in your kitchen. Learn how to master the art of pita-making and elevate your homemade bread game today! Keywords: homemade pita bread, fluffy pita, easy flatbread recipe, Mediterranean bread, how to make pita bread.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoons Granulated sugar
- 1 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil to the bowl.
Mix the ingredients until a shaggy dough forms, then transfer to a floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until the dough doubles in size.
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet in the oven to preheat as well.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball and cover with a towel. Let them rest for 10 minutes.
On a lightly floured surface, roll each dough ball into a 6-8 inch circle, about 1/4 inch thick.
Carefully place the rolled-out dough onto the preheated baking stone or sheet. Bake for 3-5 minutes, or until the pita puffs up and forms a pocket.
Flip the pita and bake for an additional 1-2 minutes, then remove it from the oven and place it on a clean towel to cool slightly.
Repeat with the remaining dough. Serve warm or store in an airtight container for later use.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 5.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 529 mg | 11% | |
*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.
