Pita Bread
Prep time
Cook time
Total time
This soft, chewy flatbread is perfect for rolling into a sandwich or using as a pocket and stuffing with your favorite sandwich filling.
Recipe type: Appealing Appetizers and Breads
Serves: 10 pitas
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
Instructions
- 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.
Notes
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.
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.
Nutrition Information
Serving size: 1 pitas Calories: 205 Fat: 6g Saturated fat: 1g Carbohydrates: 32g Sodium: 234mg Fiber: 2g Protein: 5g Cholesterol: 0mg
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.
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.