Pita Bread

Pita Bread

This soft, chewy flatbread is perfect for rolling into a sandwich or using as a pocket and stuffing with your favorite sandwich filling.

Nutritional info
per serving

Calories 205
Fat 6g
Saturated fat 1g
Carbohydrates 32g
Sodium 234mg
Fiber 2g
Protein 5g
Cholesterol 0mg

Pita Bread

10 pitas
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1[1/2] TB. active dry yeast
  • 1[1/2] cups warm water
  • 1 tsp. sugar
  • 4 TB. extra-virgin olive oil
  • 1 tsp. salt
  • 3 cups all-purpose flour

Directions

In a large bowl, combine yeast, warm water, and sugar, and set aside for 5 minutes.

Add 3 tablespoons extra-virgin olive oil, salt, and 1 cup all-purpose flour, and stir to combine. Add another 1 cup all-purpose flour, and begin to knead dough. Add remaining 1 cup all-purpose flour, and knead for about 3 minutes or until dough comes together in a ball. If you're using an electric stand mixer, use the dough attachment to knead dough.

Remove dough from the bowl, and grease the bowl with remaining 1 tablespoon extra-virgin olive oil. Return dough to the bowl, and turn over to coat dough in oil. Cover the bowl with plastic wrap and a thick towel, and set aside to rise for 2 hours.

Preheat the oven to 475ºF.

Uncover the bowl, and gently pull dough together into a ball. Divide dough into 10 equal-size pieces, lightly dust with flour, and cover with plastic wrap or a moist towel.

Flour your rolling pin and work surface. Roll out each dough ball to [1/4] inch thick, and place on a baking sheet. Let rolled-out dough sit for 10 minutes before baking.

Bake for 3 or 4 minutes or just until dough puffs up into a ball. Remove from the oven, and using a spatula, transfer pitas onto a plate and cover with a lightly dampened towel. (If a pita pocket does not form when baked, spritz the next batch with some water and continue to bake.)

Store pitas in a bag, and enjoy for up to 1 week.

Pita in a Pan
Instead of baking it, you can cook the pita dough on a stovetop. Preheat an iron or cast-iron skillet over medium-low heat, and brush lightly with extra-virgin olive oil. Add 1 rolled-out dough to the skillet, and cook for 2 or 3 minutes or until lightly browned. Flip over and cook for 2 more minutes. Transfer to a plate, and cover with a slightly damp towel. Brush the skillet with more extra-virgin olive oil before cooking the next pita.

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Reviews

Navila Ahmed

Hi, I really like watching your videos. The recipes u share are easy to understand and quick. Yesterday I was making this pita bread recipe from the website and somehow it didn't work for me . My dough was too sticky. I added more flour to make it right but it remain same. I am not sure but I think the 1 1/2 cups water is the issue here. I dont know what went wrong. I followed every step.Please help. I really want make these. Thanks in advance.

27 June , 2015
Navila Ahmed

Hi, I really like watching your videos. The recipes u share are easy to understand and quick. Yesterday I was making this pita bread recipe from the website and somehow it didn't work for me :( My dough was too sticky. I added more flour to make it right but it remain same. I am not sure but I think the 1 1/2 cups water is the issue here. I dont know what went wrong. I followed every step.Please help. I really want make these. Thanks in advance.

27 June , 2015

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