Pita Pocket Bread Bread Machine
Discover the perfect recipe for fluffy, golden pita pocket bread made effortlessly in your bread machine! This "Pita Pocket Bread Bread Machine" recipe combines convenience with authentic homemade flavor by letting your bread machine handle the mixing and proofing, leaving you with beautifully soft dough ready to bake. With just a handful of pantry essentials—warm water, olive oil, sugar, salt, all-purpose flour, and active dry yeast—this recipe delivers pillowy, puffed pockets ideal for stuffing with your favorite sandwich fillings, hummus, or veggies. Plus, the quick bake time of just 6 minutes in a hot oven makes this an easy and rewarding bread-making experience. Whether you’re planning a Mediterranean feast or craving a versatile, homemade flatbread, these pita pockets are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon 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 bread machine pan in the order recommended by the manufacturer (typically wet ingredients first).
Add the all-purpose flour on top of the wet ingredients, ensuring it completely covers the liquid.
Make a small well in the center of the flour and add the active dry yeast, ensuring it does not touch the wet ingredients.
Select the 'Dough' setting on your bread machine and start it. Let the machine mix, knead, and proof the dough, which typically takes about 1.5 hours.
Once the dough cycle is complete, lightly flour your work surface and turn out the dough. Knead it gently for 1–2 minutes to remove any air bubbles.
Divide the dough into 6 equal portions and shape each portion into a smooth ball. Cover with a clean kitchen towel and let rest for 10 minutes.
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.
Roll each dough ball into a flat circle about 1/4 inch thick. Keep them covered with a clean towel as you work to prevent them from drying out.
Carefully transfer 2–3 dough circles onto the hot baking stone or inverted baking sheet. Bake for 4–6 minutes, or until each pita inflates and develops light golden spots.
Remove the baked pita bread from the oven and cover them with a clean, damp kitchen towel to keep them soft as they cool.
Repeat the process with the remaining dough circles.
Store the pita bread in an airtight container or plastic bag. They can be reheated briefly in the oven or toaster when ready to serve.
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 | 281.6 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.
