Pita Bread

In just 2 hours and 15 minutes, you can have this homemade Pita Bread ready, and it’s always a crowd-pleaser.

The ingredients are so wholesome and comforting, with flavors like yeast and flour taking center stage. The texture is perfectly soft and slightly puffed, and the warm, fresh flavor just makes it so satisfying.

It’s great for a weekend brunch or dinner and super easy to pull together on busy days.

Recipe Ingredients

• 2 teaspoons active dry yeast (from 1 package)
• 1 1/4 cups warm water (for activating yeast)
• 1 tablespoon agave syrup (for feeding yeast)
• 1 1/2 teaspoons salt (for flavor)
• 3 cups all-purpose flour (plus more for dusting)
• 2 tablespoons grapeseed oil (for dough)

How To Make Pita Bread

1. Activate the Yeast: In a large bowl, mix together the yeast and warm water. Let it sit for about 10 minutes until it becomes frothy.
2. Combine Wet and Dry Ingredients: Whisk in the agave syrup and salt, then gradually add the flour, mixing until everything is well combined.
3. Add Oil and Mix: Pour in the oil and mix by hand or use a food processor for about 6 to 8 minutes until the dough comes together.
4. Let the Dough Rise: Cover the bowl with a clean towel and let the dough rise in a warm, dry spot for 90 minutes, or until it’s doubled in size.
5. Preheat the Oven: Preheat your oven to 425°F. If you have a baking stone, place it inside to heat up too.
6. Prepare the Dough: Gently punch down the dough to release any air bubbles, then divide it into 8 equal pieces. Roll each piece into a smooth ball.
7. Let the Dough Rest: Cover the balls with plastic wrap or a damp cloth and let them rest for 20 minutes to relax the dough.
8. Roll Out the Pita: Lightly dust your work surface with flour. Roll each ball into a thin circle, about 1/8-inch thick and 6 inches wide.
9. Cook the Pita: Place each pita on the preheated baking stone. Bake for about 6 minutes on each side, until puffed and lightly browned. For crispy pita, spritz the oven with water a few times while baking.

Recipe Tips

• Flour Selection: Use bread flour for higher gluten content, which helps pita bread puff up during baking. All-purpose flour can be used but may result in a denser texture.
• Water Temperature: Use warm water (around 110°F) for yeast activation. Water that’s too hot can kill the yeast, while cold water slows fermentation.
• Dough Resting: Let the dough rest after rolling to allow gluten relaxation, ensuring easier shaping and a better rise during baking.
• Cooking Method: Cook pita bread in a preheated skillet or on a baking stone to create steam, which helps the bread puff evenly and cook properly.
• Storage Tip: Store pita bread in a cool, dry place for up to 2 days. Freeze for up to 2 months and reheat before serving.

Check out More Recipes:

• Apple Mashed Potatoes
• Andouille-Crusted Rock Shrimp
• Pork and Chicken Paella Verde

Pita Bread

Recipe by Mohamed ShiliCourse: Side DishCuisine: Middle EasternDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

120

kcal

In just 2 hours and 15 minutes, I can have this homemade Pita Bread ready, and it’s always a crowd-pleaser. The ingredients are so wholesome and comforting, with flavors like yeast and flour taking center stage. The texture is perfectly soft and slightly puffed, and the warm, fresh flavor just makes it so satisfying. It’s great for a weekend brunch or dinner and super easy to pull together on busy days.

Ingredients

• 2 teaspoons active dry yeast (from 1 package)
  

• 1 1/4 cups warm water (for activating yeast)
  

• 1 tablespoon agave syrup (for feeding yeast)
  

• 1 1/2 teaspoons salt (for flavor)
  

• 3 cups all-purpose flour (plus more for dusting)
  

• 2 tablespoons grapeseed oil (for dough)
  

Directions

• Activate the Yeast: In a large bowl, mix together the yeast and warm water. Let it sit for about 10 minutes until it becomes frothy.
  
• Combine Wet and Dry Ingredients: Whisk in the agave syrup and salt, then gradually add the flour, mixing until everything is well combined.
  
• Add Oil and Mix: Pour in the oil and mix by hand or use a food processor for about 6 to 8 minutes until the dough comes together.
  
• Let the Dough Rise: Cover the bowl with a clean towel and let the dough rise in a warm, dry spot for 90 minutes, or until it’s doubled in size.
  
• Preheat the Oven: Preheat your oven to 425°F. If you have a baking stone, place it inside to heat up too.
  
• Prepare the Dough: Gently punch down the dough to release any air bubbles, then divide it into 8 equal pieces. Roll each piece into a smooth ball.
  
• Let the Dough Rest: Cover the balls with plastic wrap or a damp cloth and let them rest for 20 minutes to relax the dough.
  
• Roll Out the Pita: Lightly dust your work surface with flour. Roll each ball into a thin circle, about 1/8-inch thick and 6 inches wide.
  
• Cook the Pita: Place each pita on the preheated baking stone. Bake for about 6 minutes on each side, until puffed and lightly browned. For crispy pita, spritz the oven with water a few times while baking.