Pita Bread Recipe
If you’ve never baked Pita Bread at home, you’ll probably be surprised how easy they are to make. Because this dough only needs to rise one time, it’s one of the fastest bread recipes you can make.
pitas
Ingredients
- 12 ounces warm water (1 ½ cups)
- 2 ¼ teaspoons dry yeast (1 packet)
- 1 ounce olive oil (2 tablespoons)
- ½ ounce granulated sugar (1 tablespoon)
- 1 ½ teaspoons table salt
- 15 ounces bread flour (3 cups (see note))
Instructions
- Combine 12 ounces warm water, 2 ¼ teaspoons dry yeast, 1 ounce olive oil, ½ ounce granulated sugar 1 ½ teaspoons table salt and half of the bread flour in the bowl of a stand mixer. Mix until it forms a thick batter. Switch to the dough hook. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
- With the mixer running on low add the remaining flour. Knead for 5 minutes or until the dough begins to clean the bottom of the bowl and form a ball around the hook.
- Place the dough in a lightly oiled bowl, turn once to coat the dough and cover the bowl. Rise for 1 - 1 ½ hours or until doubled in size. (The dough can also rise in the refrigerator overnight).
- Preheat the oven to 450 °F. Use the convection setting if you have it. If you have a baking steel or stone place it in the oven. Otherwise, place a baking sheet on the bottom rack of the oven. If you have a dark colored baking sheet use that.
- Divide the dough into 8 equal pieces. Using a cupped hand on a lightly floured surface, roll each piece of dough into a tight ball. Use a rolling pin to roll each ball into a 6” round. If the dough springs back too much let it rest for 5 minutes and continue rolling. Once all the pitas are rolled you can begin baking.
- Place two pita rounds on the baking steel or pan. Close the oven and bake until the rounds puff up like a balloon, about 3-4 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue baking the remaining pitas.
- The pitas are best the day they are made, but they also freeze very well.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!