Pita Bread

 

 If you like your pita bread soft, fluffy, and authentic, then this super easy pita bread recipe is made for you!

And if you are wondering if it is worth making pita bread at home, the answer for me is very simple! Nothing compares to the smell of some fragrant, warm, golden brown, fresh, homemade pita bread! Trust me, after you make this easy traditional Greek pitta bread recipe, you will never buy the store version again!

Pita bread (from Greek) is a Greek flatbread that is a staple of countless Greek dishes. It is a firm favorite to serve with any assortment of mezes and dips and spreads, like feta cheese dip, tzatziki, hummus, vegan tzatziki sauce and many others.

Ingredients

17oz strong white bread flour or 50% white and 50% whole-wheat flour

12 oz lukewarm (104F)

3 tsp dry instant yeast

1 tsp salt

1 tsp sugar

Instructions

To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.

Add the flour and salt and mix using the dough hook for 6-8 minutes.  Alternatively, you could mix the ingredients by hand.

Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.

When ready, coat the dough with olive oil, place it in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it’s a little warm, switch it off and then let the dough rise in it.

Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around 5 oz. each.

Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.

 

 

 

To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 7 inches in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.

For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.

For a faster baked pita, heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly colored and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.

For a fluffier pita use the steam method. Cut a piece of aluminum foil into the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a splash of water (2-3 tbsps.)  in your pan over medium heat – it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.

To give it more color, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself