Did you know that pita is probably the easiest bread recipe to master? Yes, even the most novice of cooks shouldn’t be intimidated by this Homemade Pita Bread recipe!
Truthfully, the only challenge is making sure the homemade pita bread puffs up to form a pocket. Luckily, even if it doesn’t puff up, it will taste just as amazing. Just fold it in half like you would with flatbread!
However, lucky for you, I’m a perfectionist. Using my fails to your advantage, I’m here to make sure you achieve the perfect puff every time!
Can You Use Wheat Flour to Make Pita Bread?
Although I prefer using all-purpose flour in my pita bread recipe, sometimes I add whole wheat flour too. For example, try substituting 1/2 cup of wheat flour for 1/2 cup of white flour.
Although I have never tried making 100% whole wheat pita bread, I have substituted as much as half of the white flour with wheat. The end result was still good, but not as good as white flour, in my opinion. Pita bread made with white flour is softer and more pliable.
Should Pita bread be cooked on the Stove– top or in an Oven?
Recently, I have noticed a trend of cooking homemade pita bread in a cast-iron skillet on the stove, versus baking them in the oven. I have given this method a few tries and have found that the pita does not puff up most of the time.
Sure, you might have an occasional puff, but I don’t like those odds. Leave the pan method for making flatbread and tortillas. Instead, cook the pita in the oven, for a perfect puff every time!
How Long Should You Cook Pita Bread?
When baking pita bread, set your oven to 500°F. Cooking with a lower temperature for a longer period does not achieve the same great results. Using either a pizza stone or a cast-iron skilletis a must for this recipe. Whichever you decide to use, be sure to heat it in the 500° F oven for 15 minutes first.
How long should you cook the pita? Let’s just say I have experimented enough for the both of us. I have found that cooking the bread for three minutes, then quickly flipping over for an additional minute helps to achieve the perfect pita pocket.
Ways to Enjoy This Versatile Bread
The question isn’t what pita bread goes well with. The question is, what doesn’t go well with it? For example, you can eat pita bread by itself, with butter and jam or with a cup of tea, olives, and some buried cheese.
You can also dip pita bread into your favorite stew or soup, or stuff with kofta to make Arayes. I can go on and on, but as you can see, the possibilities are endless. So, what do you say I show you how easy it is to make homemade perfect pita?
Follow these few simple, yet necessary steps, and you will be baking pitas like a Middle Eastern grandma in no time!
You may also enjoy the following bread recipes: Jalapeño Cheddar SourdoughBread, Basic Sourdough bread, Moist Pumpkin Bread, and Fig Bread.
Do you Pinterest? Please pin & share!
Homemade Pita Bread
Ingredients
- 2-1/4 tsp. yeast (or 1 packet)
- 1-1/2 cups warm water
- 1 tsp. honey
- 4 cups flour
- 1-1/2 tsp. salt
- 1-1/2 T. olive oil (divided)
Instructions
- Dissolve yeast in warm water. Stir in honey and set aside for five minutes, or until the water is frothy.
- Combine flour and salt in a large bowl. Make a well in the center and add the yeast and water mixture, along with one tablespoon of olive oil.
- Stir with a wooden spoon until mixed. Knead by hand, or use a mixer with a dough hook attachment. Mix until the dough is elastic and smooth, approximately five minutes.
- Add dough to a bowl, coated with the remaining oil. Roll the dough to coat evenly with the oil. Cover with a towel and allow to rest in a warm spot for two hours.
- Divide the dough into eight equal portions. Cover and allow to rest for 15 minutes.
- Remove the top racks from the oven, leaving only the lowest rack. Place a pizza stone or a cast-iron skillet on the bottom rack of the oven. Preheat the oven to 500°F.
- Lightly flour your work surface. Roll out one portion of dough at a time into an 8” circle, leave the remaining portions covered.
- Using a spatula, transfer the rolled out dough onto the pizza stone or cast-iron skillet. Set timer to three minutes.
- After three minutes have elapsed, turn the pita bread over with a spatula and cook for an additional minute.
- Place the cooked pita bread into a paper bag and close the bag. Do the same with the remaining dough. The pita bread will stay soft if you cool it off in the paper bag.
- Another option is to wrap the warm pita bread in a clean dishtowel. Repeat with the remaining dough.
- Place cooled pita bread in a ziplock bag. Heat in a toaster or a pan before serving.
Andrea and Sophie says
If I had know that making fresh pita bread was so easy…I would have been making this years ago! The taste is SUPERIOR to even a good storebought brand. And warm pita?! I died…
HildaSterner says
Haha, I’ll get right on that!
anastaciast says
This looks like fun. I am looking forward to the pitas you will be sending to me. That’s the best part of the recipe. 🙂