Homemade Middle Eastern Pita Bread
This simple yet delightful Homemade Middle Eastern Pita Bread is a quick and easy alternative to traditional Arabian pita. Although it may not capture every nuance of the authentic flavor, it's a fantastic accompaniment for all your favorite Middle Eastern dishes like hummus, falafel, shawarma, and fool mudammas. This recipe is cherished in my family and has been passed down from my mom, making it a perfect way to bring everyone together. With just a few staple ingredients, you can make warm, soft, and fluffy pitas that are perfect for dipping, stuffing, or wrapping. Enjoy them freshly made or freeze them for later!
18
Servings
N/A
Calories
7
Ingredients
Ingredients
instant yeast
1 tablespoon
water
1 1/2 cups (warm)
sugar
1-2 teaspoons
all-purpose flour
3 cups
nonfat dry milk powder
1 tablespoon
salt
1/2 teaspoon
oil
6 tablespoons (preferably olive oil or vegetable oil)
Instructions
1
In a small bowl, mix together the instant yeast, warm water, and sugar. Allow it to sit for about 5-10 minutes until it becomes frothy.
2
In a large mixing bowl, combine the all-purpose flour, nonfat dry milk powder, and salt. Mix well.
3
Make a well in the center of the dry ingredients and pour in the oil and the activated yeast mixture. Stir the mixture with a wooden spoon or spatula until it begins to come together.
4
Depending on the absorbency of your flour, you may need to adjust the consistency. If the dough feels too sticky, add a little more flour; if it's too dry, add a splash more water.
5
Once combined, knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
6
Divide the dough into 18 equal portions, rolling each into a ball about the size of a large egg.
7
Place the balls of dough onto a floured surface. Cover with a clean kitchen towel and let them rest for 15-30 minutes, or until slightly puffed.
8
Preheat a skillet or frying pan over medium-high heat. Take one ball of dough and roll it out into a thin circle, about 1/4 inch thick.
9
Place the rolled dough into the hot skillet and cook until large bubbles start to form on the surface, about 1-2 minutes.
10
Flip the pita over to cook the other side for an additional 1-2 minutes until slightly golden and puffed.
11
Using a spatula, gently press any unpuffed areas to ensure even cooking.
12
Transfer the cooked pita to a plate and cover it with a clean kitchen towel to keep warm. Repeat the rolling and cooking process with the remaining dough.
13
Once all the pitas are cooked, you can enjoy them warm or let them cool before storing. These pitas freeze well; simply place them in a resealable plastic bag.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe?
This is a recipe for Homemade Middle Eastern Pita Bread, which is a quick and easy alternative to traditional Arabian pita.
How many pita breads does this recipe make?
This recipe yields 18 individual pita breads.
What type of yeast is required?
You will need 1 tablespoon of instant yeast.
How long does the yeast need to sit to become frothy?
The yeast, warm water, and sugar mixture should sit for about 5 to 10 minutes.
What are the dry ingredients in this recipe?
The dry ingredients include 3 cups of all-purpose flour, 1 tablespoon of nonfat dry milk powder, and 1/2 teaspoon of salt.
What kind of oil should I use?
The recipe calls for 6 tablespoons of oil, preferably olive oil or vegetable oil.
How long should I knead the dough?
Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
What should I do if the dough is too sticky?
If the dough feels too sticky, you should add a little more flour until the desired consistency is reached.
What should I do if the dough is too dry?
If the dough is too dry, add a splash more water to the mixture.
How many portions should I divide the dough into?
Divide the dough into 18 equal portions.
How big should each dough ball be?
Each dough ball should be approximately the size of a large egg.
Do I need to let the dough balls rest?
Yes, place the balls on a floured surface, cover them with a clean towel, and let them rest.
How long is the resting period for the dough balls?
The dough balls should rest for 15 to 30 minutes, or until they are slightly puffed.
How thin should I roll out the pita dough?
Roll each dough ball into a thin circle about 1/4 inch thick.
What is the best way to cook the pita bread?
Cook the rolled dough in a preheated skillet or frying pan over medium-high heat.
How long does it take to cook each side of the pita?
Cook the first side until bubbles form (about 1-2 minutes), then flip and cook the other side for another 1-2 minutes.
What should the pita look like when it is done?
The pita should be slightly golden and puffed up.
What if some areas of the pita don't puff up while cooking?
You can use a spatula to gently press any unpuffed areas to ensure even cooking and encourage puffing.
How should I keep the pitas warm while cooking the rest?
Transfer the cooked pitas to a plate and cover them with a clean kitchen towel.
Can these homemade pitas be frozen?
Yes, these pitas freeze well; just place them in a resealable plastic bag once cooled.
What dishes pair well with this pita bread?
They are a fantastic accompaniment for hummus, falafel, shawarma, and fool mudammas.
Is this an authentic Arabian pita recipe?
While it may not capture every nuance of authentic flavor, it is a cherished family recipe passed down from the author's mother.
What category of food does this recipe fall under?
This recipe is categorized under Yeast Breads.
Does this recipe contain milk?
Yes, it uses 1 tablespoon of nonfat dry milk powder.
What is the heat setting for the skillet?
The skillet should be set to medium-high heat.
Is sugar necessary in this recipe?
Yes, 1-2 teaspoons of sugar are used to help activate the instant yeast.
How much water is needed for the dough?
The recipe requires 1 1/2 cups of warm water.
What is the texture of the finished pita?
The finished pitas are warm, soft, and fluffy.
Can I use these pitas for wraps?
Yes, they are perfect for dipping, stuffing, or wrapping.
How many ingredients are in this recipe?
There are 7 main ingredients: yeast, water, sugar, flour, milk powder, salt, and oil.