Pita Bread
You can make Homemade Pita Bread in minutes, with just a few pantry ingredients. They're soft and delicious, and freeze well too.
Servings: 8 pitas
Calories: 156kcal
Cost: 2
Ingredients
- 1 cup warm water (237g)
- 2 1/4 teaspoons instant yeast (1 packet)*
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 Tablespoon olive oil
- 2 ¼ cups all-purpose flour (281g)
Instructions
- Make Dough: Mix water, yeast, sugar, salt, olive oil, and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.
- Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).
- Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.
- Cook: Heat a griddle or large skillet over medium high heat. Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.
- Store leftover cooked pitas in an airtight container at room temp for 2-3 days, in the fridge for 5 days, or freeze (see notes). Leftover pitas can also be made into pita chips (see notes).
Video
Notes
Yield: 8 pitas Serving Size: 1 pita
Yeast: To use Active dry yeast, mix with water and sugar first, and rest for 5-10 minutes, until foamy. Continue with recipe as instructed. Let dough rest/rise for 1 hour before dividing and rolling out.
Make Ahead Instructions: The pita bread dough can be prepped ahead and kept in an airtight container in the refrigerator for up to 5 days. Let the cold dough sit at room temperature on the counter for at least 30 minutes before dividing and cooking. The rolled pita circles can be kept covered in the refrigerator for a few hours ahead of time before cooking.
Freezing Instructions: Follow the recipe to make the dough then transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge, then allow to rise at room temperature for at least 30 minutes before continuing. To freeze cooked pitas place a piece of parchment paper between them and store in an airtight freezer bag for up to 3 months. Rewarm in the microwave for a few seconds.
Bake Pita Bread: Set a pizza stone or baking sheet inside oven and preheat to 475°F (250°C). The pan needs to be very hot! Once it's hot, carefully place pitas on top and cook for 2 minutes, flipping, then cooking for another 1-2 minutes.
Pita Chips: Cut leftover pita bread into triangle/wedges. Coat in a little olive oil and season with a pinch of salt and garlic powder. Bake at 375 degrees F for 10-15 minutes, flipping once, until golden and crisp. Or Air Fry at 350 degrees for 5-7 minutes.
Nutrition
Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg
Recipe Link
Recipe Video
