This versatile bread is not only a key component in dishes like Chicken Gyros and shawarmas but also serves as the perfect vehicle for scooping up vibrant Spicy Hummus. For children, pita bread presents an exciting opportunity to create playful meals. Whether it’s an individual pizza topped with their favorite ingredients or folded into delightful sandwiches.
This recipe guides you through the process of making fresh, homemade pita bread. They are incredibly soft, fluffy, and mouthwateringly delicious. Once you try one, you’ll never want to reach for a packaged pita again. One of the many advantages of making pita at home is the freshness. It contains no preservatives or unnecessary additives. In fact, this recipe includes just six simple ingredients. In comparison, this particular brand of pita contains twice the ingredients and contains chemical preservatives. Pita – Classic White – Toufayan Bakeries | Pita Bread Bakery
Preparation, Servings, and Storage of Pita Bread
Pita bread is really straightforward to prepare. Total prep time is about 90 minutes, but most of that is allowing time for rising and resting of the dough. The rising is an essential step for achieving the perfect soft texture. Once the dough is ready, cooking is swift and efficient, especially if you have a large griddle on hand; you can have a batch of pitas ready in about thirty minutes.
This particular recipe yields 20 pita bread, which may seem excessive, but trust me, they’ll vanish quickly! In our household, these pitas are a favorite for savory Chicken Gyros. The little kids enjoy transforming them into sweet treats with Nutella or peanut butter. If you find yourself with more pitas than you can use for one meal, simply store them in a plastic bag in the refrigerator, where they will stay fresh for up to a week. For longer-term preservation, they can be frozen for up to three months—although, judging by our experience, they rarely last that long in the freezer!
Pita bread
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Ingredients
- 1/4 cup Sugar
- 2 tbsp Instant yeast
- 2 cups Warm water
- 5 cups Bread flour
- 1 tbsp Sea salt
- 3 tbsp Olive oil
Instructions
- In a large stand mixer, combine the sugar, instant yeast, and warm water.
- Allow to rest for a few minutes to activate the yeast.
- Add the bread flour, sea salt, and olive oil.
- Using the dough hook, knead the dough for about 10 minutes.
- Remove the bowl from the mixer, lightly coat the dough ball with oil, cover with a tea towel, and allow to rest for 30 minutes.
- Separate the dough into 20 pieces. I usually weigh the dough and divide by 20 to get more equally sized pitas.
- Roll each portion of dough into a ball and place them onto a parchment paper lined sheet pan. Cover with a tea towel and let rest for 30 minutes.
- Preheat a griddle over medium heat.
- Lightly dust a work surface and rolling pin. Roll the dough balls out to about 6-inches in diameter.
- Place the dough onto the griddle and cook for about 2-3 minutes on each side. A side is finished cooking when little brown spots form. Flip and cook the other side for 2-3 minutes.
- Place finished pitas stacked on a plate.
Nutrition
