Homemade Pita Bread
Experience the warm, fluffy delight of homemade pita bread with this classic recipe inspired by Mark Bittman's 'How to Cook Everything.' Perfect for wrapping your favorite fillings or serving as a dipper for hummus, this pita bread is meant to be enjoyed warm out of the oven. With a bit of time dedicated to rising, you'll create pitas that puff beautifully and have that signature soft texture. Ideal for serving at a gathering or a weeknight dinner, these versatile breads will quickly become a staple in your kitchen.
8
Servings
150
Calories
5
Ingredients
Ingredients
all-purpose flour or bread flour
3 1/2 cups (plus additional for dusting)
salt
2 teaspoons (fine sea salt)
instant yeast
1 1/2 teaspoons (active dry yeast works too)
olive oil
1 tablespoon (for the dough plus a bit extra for greasing the bowl)
water
1 cup (room temperature, plus more as needed)
Instructions
1
In a food processor fitted with a steel blade, combine the flour, salt, and instant yeast. Pulse briefly to blend.
2
With the processor running, drizzle in the olive oil and gradually add the water through the feed tube, mixing until combined.
3
Continue to process the mixture for about 30 seconds. The dough should form a ball and be slightly sticky. If it is too dry, add water 1 tablespoon at a time; if too wet, add flour accordingly and process briefly until the right consistency is achieved.
4
Transfer the dough onto a lightly floured surface and knead it by hand for about 1 minute until smooth.
5
Lightly oil a large bowl and place the dough inside. Cover it with a damp cloth and let it rise until doubled in size, about 2 hours.
6
Once risen, gently punch down the dough and divide it into 8 equal pieces. Keep the dough pieces lightly floured and covered as you work with them.
7
Preheat your oven to 500°F (260°C). If you have baking stones, place them in, or use baking sheets inverted on each rack.
8
On a floured surface, flatten each dough ball and roll it out into a 6-8 inch circle. As you finish each one, dust lightly with flour, cover them, and avoid stacking.
9
Starting with the first rolled circles, carefully place each one on the heated baking sheet or stone. Bake until the pitas are puffed and lightly golden, approximately 2-3 minutes.
10
If a pita does not puff up, it's fine to take it out at 2-3 minutes to avoid overcooking; creases in the dough can sometimes inhibit puffing.
Nutrition Information
1.875g
Fat
30g
Carbs
3.75g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the calorie count for one serving of homemade pita bread?
Each serving contains 150 calories.
How many servings does this pita bread recipe yield?
This recipe makes 8 servings.
What type of flour is recommended for this recipe?
You can use either all-purpose flour or bread flour.
Can I use active dry yeast instead of instant yeast?
Yes, active dry yeast works as a substitute for instant yeast in this recipe.
How much salt is required for the dough?
The recipe calls for 2 teaspoons of fine sea salt.
What is the recommended water temperature for the dough?
The water should be at room temperature.
How long should the dough rise?
The dough needs to rise for approximately 2 hours, or until it has doubled in size.
What oven temperature is needed to bake the pita?
The oven should be preheated to 500°F (260°C).
How long does it take for the pita bread to bake?
Pitas typically bake in 2 to 3 minutes until they are puffed and lightly golden.
What should I do if my pita bread does not puff up?
If it doesn't puff, still remove it at 2-3 minutes to avoid overcooking; creases in the dough can sometimes prevent puffing.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What tool should be used to mix the dough initially?
A food processor fitted with a steel blade is recommended for mixing.
How long should I knead the dough by hand?
After processing, knead the dough by hand on a floured surface for about 1 minute.
What is the protein content per serving?
There are 3.75g of protein per serving.
How much fat is in one pita?
Each serving contains 1.875g of fat.
What size should I roll the dough circles into?
Roll each dough ball into a 6-8 inch circle.
How much fiber is in this bread?
Each serving provides 1.25g of fiber.
What should the dough consistency look like in the food processor?
The dough should form a ball and be slightly sticky.
How many ingredients are needed for this pita recipe?
There are 5 main ingredients: flour, salt, yeast, olive oil, and water.
What is the source of inspiration for this recipe?
This recipe is inspired by Mark Bittman's 'How to Cook Everything'.
What should I cover the dough with while it rises?
Cover the bowl with a damp cloth.
Can I use a baking stone for this recipe?
Yes, baking stones are recommended, or you can use inverted baking sheets.
How much olive oil is used in the dough?
The dough requires 1 tablespoon of olive oil.
Should I stack the rolled dough circles before baking?
No, you should avoid stacking the rolled dough circles.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What is the preparation for the flour?
You need 3 1/2 cups of flour plus additional for dusting the surfaces.
How many total pieces should the dough be divided into?
The dough should be divided into 8 equal pieces.
What is the first step in the instructions?
Combine the flour, salt, and instant yeast in a food processor and pulse briefly.
How long should you process the dough after adding liquid?
Continue to process the mixture for about 30 seconds until a ball forms.
What should I do if the dough is too dry?
If too dry, add water 1 tablespoon at a time until the right consistency is achieved.