Easy Homemade Pita Bread

I have tried the baked pita bread but I failed. I did not have any issue with puffiness of my pitas but I had other issues.

The pitas baked at 450°F, did puff perfectly but when baked until golden, they came out dry.

When I reduced the cooking time, they came out very white and under cooked, so I decided to cook my pitas on a cast iron skillet and that works!

This recipe is very easy to make and doesn’t require much ingredients.

Easy Homemade Pita Bread

Keyword Homemade Pita bread, Pita bread
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 8
Author LDS’s Mom

Ingredients

  • 2 to 2 1/4 cups all purpose flour
  • 1 tbsp dry active yeast
  • 1 cup warm water
  • 2 tbsp olive oil plus extra to oil the bowl
  • 1/2 tsp salt

Instructions

  1. In a bowl of a stand mixer with a paddle attachment ( I use a whisk when I make a small amount), put 1 cup flour, yeast and water.

  2. Mix until incorporated, then cover the bowl with a kitchen towel and let rest for at least 15 minutes.

  3. Add salt, oil and the remaining flour gradually. Add one cup first and mix well, then add the rest of the flour if needed (1/4 cup).

  4. Knead the dough for about 5 minutes. Check if it needs more flour(some flours absorb more liquids than the others).

  5. Once the dough gets together (it should be a little sticky), stop mixing.

  6. Oil your hands with olive oil to avoid stickiness and gather the dough into a ball. Oil the dough all over with about 1 tsp olive oil.
  7. Cover the bowl with plastic wrap and let rise for 1 hour to 2 hours (depends of the temperature of your kitchen).

  8. Place the dough on a floured working board.
  9. Deflate the dough and cut it out into 8 equal pieces. Form 8 balls( you can cut out the dough into 6 pieces or less for bigger pitas).

  10. Cover the dough balls with kitchen towel and let rest for about 25 minutes.

  11. Roll out the dough balls into thin discs of about ¼ inch.

  12. Let rest for about 5 minutes before cooking them.

  13. Cook on a slightly oiled cast iron skillet over medium heat( reduce or increase the heat if needed).

  14. Once the pita starts to bubble for about 2 minutes, flip it over and let cook for 2 to 3 minutes.
  15. Flip the pita again and let cook and puff. You may need to flip it again. Note that some pitas puff completely and others puff partially, that is OK!
  16. Place the cooked pitas in a clean kitchen towel and cover if not consumed right away.

Recipe Notes

  • Don’t roll out the dough balls into extremely thin discs, as they may not puff.

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