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The Urben Life

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Homemade Pita Bread

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Make your own puffy pita bread! Follow my easy and basic step-by-step guide to enjoy this staple at home.

Puffy Homemade Pita Bread

 

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pita-bread-out-of-ovenhomemade-pita-with-hummus

Puffy Homemade Pita Bread
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5 from 1 vote

Homemade Pita Bread

Servings 8 pitas

Ingredients

  • 1 cup warm water
  • 1 package active dry yeast
  • 3 cups bread flour
  • 2 teaspoons salt
  • 2 teaspoons olive oil

Instructions

  • In a large bowl, mix the water and the yeast together. Let sit for about five minutes, or until the yeast has dissolved. Add in 2 1/2 cups of the flour, salt, and olive oil. Using a spatula, stir until a shaggy dough is formed.
  • Transfer dough to a stand mixer and knead on low speed using the dough hook for about 5-10 minutes. As needed, add more flour to keep the dough from sticking, but try not to use too much.
  • Clean the original bowl and film it with a little olive oil. Place the dough in the bowl and turn it until it’s completely coated with oil. Cover with plastic wrap and let rise until it has doubled, about 1-2 hours.
  • Deflate the dough and turn it onto a lightly floured work surface. Divide the dough into 8 equal pieces and flatten them into thick disks. Let rest for 10 minutes.
  • Using a floured rolling pin, roll each piece into a circle about 8 inches wide and a quarter-inch thick. Make sure to lift and turn the dough as you roll to make sure it doesn’t stick. Let rest for about 20 minutes. As the dough rests, preheat oven to 500°F, place your baking sheet on the middle rack to heat.
  • Once the oven is preheated, place the pitas (as many will fit) directly on the baking sheet. Bake for about 3-4 minutes. The pita will start to puff up after about a minute or two and is done when it has fully puffed up. While cooking remaining pitas, cover baked pitas with a clean dishtowel. Note: Some pitas will not puff up but will still be just as tasty.

Notes

Enjoy with hummus or your favorite dip! Store leftover pitas in a ziplock bag

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Comments


  1. Winner, winner!!! I followed the directions, but I did tweak the recipe a bit. I used all purpose flour. I measured 2 1/2 cups AP flour and 2 1/2 tsp. vital wheat gluten onto a paper plate. I guess the vital wheat gluten make AP flour act more like bread flour. I measured 1/2 cup AP flour and 1/2 tsp. vital wheat gluten onto a small paper plate. I use instant yeast for all my bread baking. I added 1 tablespoon honey to the yeast and water mixture. The other ingredients as shown in the recipe. When I transferred the dough to my stand mixture fitted with dough hook, I only added about a tablespoon of the reserved 1/2 cup flour. I only got 6 pitas out of the recipe weighing approx. 3.75 oz. each. Five of the 6 puffed up beautifully (which was way better than I got with another recipe I tried). I did bake 3 at a time on my very heavy duty baking sheet and they went for the full 4 minutes. It sounds complicated, but this was the easiest recipe that I’ve tried lately.

    Reply

    • Thank you so much for sharing your experience and tips! Sometimes I’ll keep my pitas in the oven for longer (with a close eye on them) to see if they’ll puff up with a couple extra minutes. Next time I make them I’m going to add some honey 🙂 Sounds delicious

      Reply

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