Homemade Pita Bread – a delicious recipe with water, active, all-purpose, salt, olive oil. Easy to follow and perfect for any occasion.
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1
To form the dough, mix the water and yeast together, let it sit for about 5 minutes until the yeast has dissolved.
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2
Add 2 1/2 cups of flour, (save the last half cup for kneading), salt, yeast mixture and olive oil.
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3
Stir until a shaggy dough forms.
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4
To knead the dough, sprinkle a little extra flour onto your clean work surface and turn out the dough.
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5
Knead the dough for about 5-7 minutes, until the dough is smooth and elastic.
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6
Add more flour as needed to keep the dough from sticking to your hands or surface, but try to be sparing.
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7
It's better to use less than a lot of flour.
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8
If you get tired of kneading stop and let the dough rest for a few minutes before finishing kneading.
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9
In a clean bowl, grease with a little olive oil.
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10
Set the dough in the bowl and turn it until its coated with olive oil.
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11
Cover with a clean dishcloth or plastic wrap and let the dough rise until its doubled in bulk, approximately takes 1-2 hours.
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12
After step 4, you can refrigerate the dough until its neaded.
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13
You can store the dough in the fridge for up to a week, you can use one or two dough balls at a time and continue to follow step 6.
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14
Gently deflate the dough and turn out onto a lightly floured work surface.
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15
Divide the dough into 8 pieces and flatten each piece into a thick disk.
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16
Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until ready to bake.
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17
Using a rolling pin, roll each piece individually into a 8-9 inches wide and about a quarter inch thick.
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18
Lift and turn the dough regularly as you roll to make sure the dough isn't sticking to the work surface.
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19
Sprinkle with a little extra flour if it starts to stick.
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20
If the dough starts to spring back, set aside for a few minutes, then continue rolling.
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21
Repeat the process with the other dough pieces.
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22
You can either bake the pita bread in the oven or on the stove.
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23
From this step you can chose either.
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24
To bake in the OVEN, while shaping the pitas, preheat the oven to 450f/gas mark 8/ 220c.
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25
If you have a baking stone, put in the oven to heat.
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If not place a large baking sheet in the middle rack to heat.
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27
Place the rolled-out pitas directly onto the stone/sheet as many as will fit on it and bake for 3 minutes.
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28
It'll start to puff up after a minute or so.
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29
The pita will be done when it's fully ballooned.
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30
Cover baked pitas with a clean dry dishtowel while cooking any remaining pitas.
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31
To bake on the STOVETOP, warm a cast iron over medium to high heat.
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32
Drizzle a little olive oil in the pan and wipe any excess.
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33
Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form.
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34
Flip and cook for 1-2 minutes on the other side.
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35
Flip again and toast the other side for a further 1-2 minutes.
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36
The pita should start to puff up during this time.
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37
If it doesn't or only small pockets form, try pressing the surface of the pita gently with a clean towel.
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38
Keep the cooked pitas covered with a clean dry dish towel while cooking any remaining pitas.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.