Pita Bread

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Homemade Pita Bread is soft, puffy, and with a slightly browned crust. They're simple yet utterly rewarding delights that bring a taste of the Mediterranean to your table! Serve them for delicious meals, appetizers, and snacks that everyone enjoys.

Prep Time20

Cook Time5

Proofing45

Total Time1 10

Course: Bread

Cuisine: Greek Recipes

Keyword: Pita Bread

Servings: people

Author: Bee Yinn Low

Ingredients

2 teaspoons active dry yeast
1 1/2 cups warm water
4 cups bread flour
2 teaspoons salt
1 tablespoon olive oil

US Customary - Metric

Instructions

Add the active dry yeast to the warm water and stir well. Let the mixture sit for 5 minutes, or until bubbles appear.
Combine the bread flour, salt, and olive oil in a large mixing bowl. Stir in the activated yeast mixture and water, and mix until all ingredients are combined into a rough dough.
Transfer the dough to a floured surface and knead for 5 to 10 minutes, or until it becomes smooth and elastic. Place the dough in a bowl lightly greased with olive oil and let it rise until doubled in size, which should take approximately 45 minutes to 1 hour.
Once the dough has risen, transfer it to a floured surface and divide it into eight equal pieces. Shape each piece into a round, then roll it out into an oval about 3-5 mm (1/10 - 1/4 inch) thick.
Meanwhile, preheat the oven to 230°C (446°F) with a baking tray inside. Carefully remove the hot baking tray from the oven, dust it with flour, and place the pita bread directly onto it. Avoid crowding the tray; bake the bread in batches if necessary.
Return the baking tray to the oven and bake for 5 to 6 minutes, or until the pita bread is golden brown and puffed up. Enjoy the freshly baked pita bread.

Video

Notes

Recipe Source: BBC

When activating the yeast, use water that's around 110°F (43°C). Too hot water can kill the yeast, and too cold water won't activate it effectively.

Pita bread benefits from a high-temperature bake (around 230°C or 446°F). The high heat helps the bread puff up and develop a nice pocket inside. Pita bread bakes quickly, usually in just 5 to 6 minutes. Keep a close eye on them to prevent over-baking. They should be golden brown and slightly puffed when done.

When rolling out the dough, try not to over-roll it, as excessive rolling can result in a dense and tough pita. Aim for a thickness of around 3-5 mm.

Make sure there's enough space between the pitas on the baking tray. Crowding can hinder their ability to puff up properly.

Some bakers use a bit of steam during baking to encourage puffing. To create a steamy environment, you can mist the pitas with water just before placing them in the oven.

Nutrition