Pita Bread for the Breadmaker
Master the art of homemade pita bread with this foolproof "Pita Bread for the Breadmaker" recipe! Designed to simplify breadmaking, this recipe uses your bread machine to create perfectly soft and pillowy pita rounds with minimal effort. A harmonious blend of pantry staples like olive oil, sugar, and all-purpose flour ensures authentic flavor, while the breadmaker handles the kneading and rising to perfection. The quick oven baking time at a high temperature delivers the signature puff, forming a pocket perfect for stuffing with your favorite fillings. Whether served warm alongside dips or used as the base for sandwiches, these freshly baked pita breads are a game-changer for any meal. Ideal for busy home cooks, this recipe is a must-try for effortless, bakery-style results at home!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
Instructions
Add the warm water, olive oil, sugar, and salt to the breadmaker pan.
Sprinkle the all-purpose flour over the wet ingredients, ensuring it fully covers them.
Make a small well in the center of the flour and add the active dry yeast.
Set your breadmaker to the Dough cycle and start. This should take about 1.5 hours, including kneading and the first rise.
Once the Dough cycle is complete, transfer the dough to a lightly floured surface.
Divide the dough into 8 equal portions and roll each into a ball. Cover with a clean kitchen towel and let rest for 10 minutes.
Preheat your oven to 475°F (245°C). If using a baking stone, place it in the oven during preheating. Alternatively, use an inverted baking sheet.
Roll each dough ball into a 1/4-inch-thick round. Make sure they are evenly rolled to ensure proper puffing.
Place the rounds, one or two at a time, onto the preheated baking stone or baking sheet. Bake for 3-5 minutes, or until they puff up fully and have light golden spots.
Remove the pita bread from the oven and cover with a clean kitchen towel to keep them soft as they cool.
Repeat the process for the remaining dough rounds.
Serve warm or allow to cool completely before storing in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% 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 | 285.8 g | 104% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.2 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.
