Pita Bread

Pita means flat in Greek. Pita bread is, therefore, a flatbread. Pita bread is wheat bread with yeast baked in a very hot oven, where the bread blows up. And when it cools down, it collapses a bit again, so a pocket arises inside.

This is the first time I’ve tried baking pita bread myself. I was nervous about making pita bread at home, but it turns out that it is pretty simple and requires just 5 ingredients. The longest part of the recipe is the rising time. It takes a couple of hours to make delicious pita bread. If you don’t have time, wait for a day you have. And to get the best results, you should bake this flatbread in a baking stone.

Do I need to have a baking stone to make pita bread?

It is best to bake pita bread on a baking stone, but if you don’t have one (like me) – there is another option. You will need to preheat a baking sheet inside your oven. I baked my pita bread on the baking sheet that I heat with my oven.

You can also use your cast-iron skillet with a tiny bit of oil and place it over medium-high heat.

Is this your first time to bake pita bread, then I will tell you that it is incredibly satisfying to sit in front of the oven and watch a flat dough puff in four minutes.

A look inside of the pita bread – there is room for lots of stuffing.

How to make pita bread without a baking stone

I’ve made a video for you to see how I make pita bread. Also, note that I first sprinkle some flour on the table when I need to roll out the pita bread, and only a little. When I tighten up the dough, I do it on a clean table without flour so that the friction tightens the dough when I have it between my hand.

IMPORTANT THING WHEN BAKING PITA BREAD

When working with the dough and rolling out the pita bread, one rule is super important: KEEP THE TOP SIDE UP AT ALL TIMES.

Do I have to have a stand mixer to make pita bread?

No! You do not need a stand mixer to make pita bread. You can easily stir the dough in a large mixing bowl. When you can no longer stir, switch to using your hands and knead the dough until it is soft and pliable.

Tips for making this Pita bread recipe

If you haven’t made pita bread before, you may not know to start the dough or bake it properly without drying it out. Even though this pita bread recipe is pretty straight forward, there are a couple of tips and tricks you need to know to get the best possible result.

  • Check your yeast and make sure it is unexpired before you start.
  • Don’t be tempted to add too much flour when you are making the dough. The moisture is needed for that beautiful pita pocket.
  • Suppose you don’t have a standing mixer, no worries! You can use a large bowl and a wooden spoon; it will just take a bit more time to mix everything by hand.
  • Always cover your pita dough with a damp kitchen towel, so the dough’s surface will not dry out.
  • When working with the dough and rolling out the pita bread, one rule is super important: KEEP THE TOP SIDE UP AT ALL TIMES.
  • It is important that the oven temperature is very hot and that the entire oven is heated up before baking the pita.
  • It is best to bake pita bread on a baking stone, but if you don’t have one (like me) – there is another option. You will need to preheat a baking sheet inside your oven.- You can also use your cast-iron skillet with a tiny bit of oil and place it over medium-high heat.
  • Do not overbake or overcook. To keep the pita bread fluffy and moist, only bake for 4 minutes.
  • If you don’t plan to eat it right away, go ahead and wrap it in plastic wrap and then freeze until ready to use. When ready to eat, thaw it out in the microwave or drop it onto a hot skillet to get some char marks and warm it up.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 300 grams bread flour
  • 6 grams instant dry yeast
  • 1/2 tsp fine salt
  • 1/2 tsp granulated white sugar
  • 7 grams (1/2 tbsp) olive oil
  • 200 grams of water, lukewarm

Procedure:

Making the dough

  1. In the bowl of a stand mixer, mix 150 grams flour, sugar, salt, and instant yeast. Make a well in the middle, then add olive oil and lukewarm water. Start mixing, then add the rest of the flour (a tablespoon at a time) until the mixture comes together. Knead until the dough is smooth, elastic, and tacky to the touch. (I knead mine for about 15 minutes). If you have no stand mixer, you can knead the dough by hand for about the same amount of time.
  2. Transfer the dough into a lightly greased bowl, cover with a clean kitchen towel or plastic film, and place it in a warm place for 60 minutes or until doubled in size.

Shaping the pita dough

  1. Once the dough has risen, punch it down, then transfer it onto a clean table that is not sprinkled with flour. Stretch and fold the dough a few times before dividing it into equal pieces.
  2. Divide the dough into equal pieces. (I use a kitchen scale to weigh out each dough piece to ensure they are equal).
  3. Shape the dough pieces into buns (see in the video how I do) and cover them under a wet/damp kitchen towel. Let them rise on the table for 20 minutes.
  4. Once rested, roll the dough balls into flat and round pitas, about 5mm (1/4 inch) thickness, on a very lightly floured table. Turn them a quarter turn once in a while, making it easier to get them round. Keep the top of the dough upside down all the time, so you get nice, smooth pita bread. (If you don’t have a rolling pin, you can use your hands to pat the dough flat as best you can).
  5. Cover the pita bread with the damp kitchen towel and let them rest for 20 minutes.
  6. Turn on the oven to 260 degrees Celcius (500F) with a baking stone or baking sheet in there.
  7. After 20 minutes, roll pita bread out again to 5mm (1/4 inch) thick. Cover them with the damp kitchen towel one last time and allow them to rise for about 15 minutes.

Baking the pita bread

  1. Now quickly open the oven and gently drop two pita dough down (face upwards) on the baking stone or baking sheet, then bake for approx. 4 minutes. The neat, smooth surface must face upwards. Your pita bread should puff up like balloons. You do not need to bake both sides as this typically dries the pita out too much. For a more fluffy and moist pita, only bake it on one side.
  2. When the pita bread is ready-baked, use tongs to remove the pita bread and let it cool on a baking rack under the damp towel. This way, you retain the moisture and suppleness inside the bread. Repeat with the rest of the dough.

How to reheat pita bread

  1. Preheat oven to 200 degrees Celcius (390F), then rinse the pita bread quite briefly under the tap and place it on a baking rack.
  2. Heat the pita bread in the oven for 4 to 5 minutes. Wrap them in a dry kitchen towel, so they stay soft until they are ready to be eaten.

Notes:

  • Suppose you don’t have a standing mixer, no worries! You can use a large bowl and a wooden spoon; it will just take a bit more time to mix everything by hand.
 

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