Puffy Pita Pockets for Persnickety People
Get ready to impress even the fussiest eaters with these irresistibly soft and fluffy puffy pita pockets! Perfectly golden and puffed to create that magical pocket, this homemade pita bread recipe is a must-try for bread enthusiasts and beginners alike. Made with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, these pitas come together with minimal effort and deliver maximum flavor. The recipe includes a pro tip for baking at a high temperature (500°F) using a hot baking stone or sheet, ensuring bakery-quality puffiness every time. Whether you're stuffing them with your favorite fillings or tearing them into dip-worthy wedges, these versatile pitas are the ultimate crowd-pleaser. Plus, they’re ready in just 10 minutes of bake time, making them perfect for weeknight dinners or meal prep. Say goodbye to store-bought and elevate your homemade bread game with this foolproof recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy to activate the yeast.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
Mix the ingredients until a shaggy dough forms, then begin kneading the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Lightly oil a clean bowl, place the dough inside, and cover it with a damp towel or plastic wrap. Allow it to rise in a warm spot for 60 minutes or until it has doubled in size.
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then flatten them into discs about 1/4-inch thick and 6 inches in diameter.
Preheat your oven to 500°F and place a baking stone or an overturned baking sheet on the middle rack to heat as well.
Once the oven and baking surface are fully preheated, place 2-3 pita discs on the hot baking surface. Bake them for 3 minutes, or until they puff up completely.
Remove the puffed pita breads from the oven and cover them with a clean kitchen towel to keep them soft while the remaining pita discs bake.
Allow the pita breads to cool slightly before slicing them open to reveal the pockets. Serve warm or store in an airtight container for up to 3 days.
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 | 3550 mg | 154% | |
| 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.
