Traditional Middle Eastern Pita Bread
Discover the delightful taste and soft texture of this homemade Traditional Middle Eastern Pita Bread. Perfect for sandwiches, dips, and enjoying with your favorite Mediterranean dishes, this easy recipe lets you experience the joy of baking your own bread. The pitas puff up beautifully in the oven, creating a pocket that’s perfect for fillings. Gather your ingredients and follow these steps to impress your family and friends with fresh, warm pita bread right out of your oven.
N/A
Servings
150
Calories
6
Ingredients
Ingredients
Bread flour
3 1/2 cups (Sifted, plus extra for dusting)
Salt
1 teaspoon (Added to flour)
Dry active yeast
1 packet (Activated in warm water)
Sugar
1 teaspoon (Mixed with yeast)
Olive oil
1 teaspoon (Added to dough)
Water
1 1/3 cups (Warm, for activating yeast and mixing dough)
Instructions
1
In a large mixing bowl, sift together the bread flour and salt, ensuring that they are well combined.
2
In a separate small bowl, combine the dry active yeast, sugar, and 1/3 cup of very warm water. Stir the mixture gently and let it sit for 5 minutes until it becomes frothy, signaling that the yeast is activated.
3
Create a well in the center of the flour and salt mixture. Pour in the activated yeast mixture, followed by 1 cup of additional warm water and the olive oil.
4
Using a wooden spoon or your hands, gently stir the mixture until it starts to come together as a dough. If the dough feels too dry, add a little more warm water, adjusting as necessary based on your environment.
5
Turn the dough out onto a floured surface and knead it for about 10 minutes until it is smooth and elastic.
6
Once kneaded, place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.
7
After the dough has risen, punch it down gently to release the air. Knead the dough briefly to smooth it out.
8
Divide the dough into 12 equal pieces. Roll each piece into a round ball and then flatten it gently. Using a rolling pin, roll each round into a circle about 1/4 inch thick.
9
Place the rolled-out pitas on a dusted baking sheet, cover them with a clean kitchen towel, and let them rest for 45 minutes.
10
Preheat your oven to 500°F (260°C). If using a cast iron skillet, place it in the oven to heat up.
11
Once preheated, carefully place 2 pitas at a time into the hot skillet and bake for approximately 3 minutes. For a nicely browned top, you can broil them for an additional minute.
12
Remove the cooked pitas from the skillet and wrap them in a slightly damp kitchen towel for a minute or two to keep them soft. Allow them to cool, then store in plastic bags for later use.
Nutrition Information
2.5g
Fat
27.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Middle Eastern Pita Bread?
It is a soft, leavened flatbread common in Mediterranean cuisine, famous for the pocket that forms inside when it puffs up during baking.
What ingredients are needed for this pita recipe?
You will need bread flour, salt, dry active yeast, sugar, olive oil, and warm water.
How do I activate the yeast?
Combine dry active yeast, sugar, and 1/3 cup of very warm water; let it sit for 5 minutes until frothy.
How long should the dough rise?
The dough should rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
What temperature should the oven be?
The oven should be preheated to a very high temperature of 500°F (260°C).
Why didn't my pita bread puff up?
Pitas usually fail to puff if the oven or skillet isn't hot enough, or if the dough was rolled unevenly or has a hole.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can be used, though the texture may be slightly less chewy than with bread flour.
How many pitas does this recipe make?
This recipe is designed to produce 12 equal pieces of pita bread.
How long should I knead the pita dough?
You should knead the dough for approximately 10 minutes until it is smooth and elastic.
What is the purpose of sugar in the recipe?
Sugar acts as food for the yeast, helping it to activate and grow more effectively.
How should I store homemade pita bread?
Once cooled, store the pitas in plastic bags to keep them from drying out.
Can I freeze pita bread?
Yes, pita bread freezes well in airtight bags and can be reheated easily.
Is it necessary to sift the flour?
Yes, sifting ensures the flour and salt are well combined and helps create a light, airy dough.
How thick should I roll the dough circles?
Each piece should be rolled into a circle about 1/4 inch thick for the best results.
Do I need a cast iron skillet to bake these?
While a cast iron skillet is recommended for heat retention, you can also use a preheated baking sheet.
Can I bake more than two pitas at once?
It is best to bake 2 at a time in a skillet to ensure they have enough room and the heat remains consistent.
How do I keep the pitas soft after they come out of the oven?
Wrap the hot pitas in a slightly damp kitchen towel for a minute or two immediately after baking.
What should I do if my yeast doesn't foam?
If it doesn't foam after 5 minutes, the yeast may be dead or the water was too hot or too cold; you should start over with fresh yeast.
Can I make this dough in a bread machine?
Yes, you can use the dough setting on a bread machine to mix and perform the first rise.
Is this pita bread recipe vegan?
Yes, this recipe uses only plant-based ingredients like flour, water, yeast, sugar, and olive oil.
How many calories are in one pita?
Each pita contains approximately 150 calories.
Can I use whole wheat flour?
You can substitute some of the bread flour for whole wheat, but you may need more water as whole wheat is more absorbent.
What are some common ways to serve pita bread?
Pita is perfect for sandwiches (falafel or gyro), dipping in hummus, or serving alongside Mediterranean salads.
How do I reheat pita bread?
Reheat in a toaster, a low oven, or for a few seconds in the microwave wrapped in a damp paper towel.
Why do the rolled pitas need to rest for 45 minutes?
Resting allows the gluten to relax, which helps the dough puff up more easily when it hits the high heat.
Can I use cold water to mix the dough?
Warm water is essential for activating the yeast; cold water will significantly slow down the rising process.
Can I use honey instead of sugar?
Yes, honey can be used as a 1:1 substitute for sugar to help activate the yeast.
How do I get the top of the pita to brown?
You can broil the pitas for an additional minute after the initial 3-minute bake to achieve a nicely browned top.
What is the 'well' method mentioned in the instructions?
It involves making a hole in the center of your dry ingredients to pour in the liquid, making mixing cleaner and more efficient.
What can I substitute for olive oil?
Any neutral vegetable oil or melted butter can be used, though olive oil provides the most traditional flavor.