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Homemade Pita Bread

Homemade Pita Bread
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Learn how to make soft, fluffy homemade pita bread with simple pantry ingredients. This easy recipe yields warm, pillowy pockets perfect for sandwiches, wraps, or dipping, ready in under two hours with flexibility for dietary preferences and flavor variations.

Ingredients

Scale

Main Ingredients

  • 3 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup warm water (about 110°F / 43°C)
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

Instructions

  1. Activate the yeast: Combine warm water and sugar in a bowl, then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until foamy, indicating the yeast is alive and ready.
  2. Mix the dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, then stir until a sticky dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic, adding a bit more flour if the dough is too sticky.
  4. First rise: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until it doubles in size.
  5. Shape the pita rounds: Punch down the dough and divide it into equal portions. Roll each piece into a ball and then flatten into 1/4-inch thick rounds with a rolling pin.
  6. Second rise: Let the flattened rounds rest for 20 minutes, covered with a clean towel, to puff slightly before baking.
  7. Bake the pita bread: Preheat your oven to the highest temperature (around 475°F or 245°C) with a baking stone or inverted baking sheet inside. Place the pita rounds on the hot surface and bake for 2-3 minutes until they puff up and develop light golden spots.
  8. Cool and serve: Remove the baked pita from the oven and place them in a clean towel to keep soft while cooling. Serve warm or at room temperature.

Notes

  • Ensure water is warm, not hot, to activate yeast without killing it.
  • Knead thoroughly to develop gluten for a soft, chewy texture.
  • Use a hot oven to create steam that puffs up the bread and forms pockets.
  • Allow adequate time for both rises to maximize fluffiness and flavor.
  • Watch carefully while baking and remove as soon as pitas puff and brown slightly.

Nutrition

Keywords: pita bread, homemade pita, Mediterranean bread, soft flatbread, pita pockets, baking bread, gluten free bread

Find it online: https://marybaking.com/homemade-pita-bread/