Oh the fascinating world of flat breads… Although the ingredients for this Homemade Pita Bread are different from my Homemade Naan, the execution is almost exactly the same. The only difference here is that you bake the pita bread in a super hot oven instead of in a skillet on the stove top.
The extra hot oven (500ºF) creates a pocket of steam inside the bread that leaves a very convenient cavity once cooled. Stuff the bread full of your favorite sandwich fillings, wrap it around some falafel, or even cut them up and bake them for a tasty treat. And don’t worry if you can’t eat them all right away. Leftovers can be frozen! Just pop them into a gallon-sized freezer bag once fully cooled.
I used a little bit of whole wheat flour in my recipe but feel free to use only all-purpose flour if you wish. The only change I’d make if I were to make this pita bread again is to divide the dough into 6 rounds rather than 8 to yield a thicker pocket. But, hey, who needs all that thick bread anyway? What you stuff inside of it is the real prize.
Homemade Pita Bread
Servings 8Ingredients
- 1 1/8 cup warm water ($0.00)
- 1 1/2 tsp yeast ($0.15)
- 1 1/2 tsp sugar ($0.03)
- 1 Tbsp olive oil ($0.10)
- 1/2 cup whole wheat flour ($0.08)
- 2 1/2 cups all-purpose flour ($0.37)
- 1 tsp salt ($0.05)
Instructions
- In a small bowl combine the warm water, sugar and yeast. Stir to dissolve and let sit for 5 minutes or until a foam develops on top. Once a foam develops on top, add 1 Tbsp of olive oil.
- In a large bowl, combine 1 cup of flour (half whole wheat in my case) and the salt. Stir them so they are evenly combined. Add the small bowl of liquid to the bowl with the flour. Stir to combine.
- Continue mixing in flour until it forms a loose ball that you can no longer stir with a spoon. Turn the ball of dough out onto a floured surface and continue to knead in more flour until a soft and pliable (but not sticky) ball forms. You should have used around 3 cups of flour total and kneaded the dough for at least 3 minutes.
- Place the ball of dough in an oiled bowl, cover loosely and let sit to rise for one hour or until doubled in size.
- Punch down the risen dough and turn it out onto a floured surface. Stretch the dough into a log and cut it into 8 (or 6) equal sized pieces. Shape each piece of dough into a smooth ball and then roll it out into a flat, 6 inch diameter circle.
- Preheat the oven to 500 degrees and let the dough circles rest as the oven comes up to temp. Place a damp cloth over the dough circles so they do not dry out. When the oven is hot enough, place the dough circles on a wire rack (a couple at a time) and place the rack in the oven. Watch the circles puff up as they bake. When the circle has completely inflated but not yet turned brown you can remove it from the oven and put in the next batch. If you let the pitas cook until golden brown they will be crispier and may retain the inflated shape as they cool.
- As you remove the pitas from the oven, stack them on a plate and cover with a damp cloth. The trapped steam will soften them as they cool. Once completely cooled, store the pitas in an air tight container in the refrigerator.
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Nutrition
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Step By Step Photos
Combine the water, yeast and sugar in one bowl and one cup of flour plus the salt in a larger bowl.
When the yeast water becomes frothy, add the olive oil.
Pour the bowl of wet ingredients into the bowl with the flour and salt. Stir to combine then continue adding flour until it forms a loose ball that you can no longer stir with a spoon.
Turn the dough out onto a floured surface and continue to knead in flour until it forms a soft, pliable, not sticky ball. Use approximately 3 cups of flour total and knead for at least 3 minutes.
Let the dough rise for one hour or until double then punch down and stretch into a log.
Cut the dough into 8 pieces.
Form each piece of dough into a ball and then roll it out into a 6 inch circle.
Preheat the oven to 500 degrees and let the dough rest as the oven warms. When it’s hot and ready, place a couple dough circles on a wire rack. Place the rack in the oven and watch them inflate…
Very fun to watch… Pull the pitas out and put in the next batch (be careful with the hot rack). Stack the cooked pitas on a plate and cover with a damp cloth as they cool.
This really was a fun project but I’ll admit, I think the naan is still my go-to flat bread. The flavor of the naan is so much more complex because of the yogurt and it’s texture is so pillowy soft… Mmmm.
That being said, I’m not going to have a hard time eating these pitas. I had actually bought a pack of pita last week ($1.99 per pack of 6, $0.33 each) and the home made has a much better flavor and texture. The fresh pita made the store bought taste and feel like cardboard. Ick.
One thing that I do love about pita bread is it’s unique ability to help me scoop large quantities of hummus into my mouth. Something about the pocket shape… it just forms the perfect hummus shovel :)
At the risk of sounding like a complete nerd, I’m gonna admit this was the coolest food I’ve ever made. Seriously, watching those babies puff up was so awesome. Even my husband came and sat in front of the oven and watched the science-ness take place.
As soon as I get to a Whole Foods (because there isn’t one in my ENTIRE state…) I’m going to try making these with whole wheat pastry flour!
Ashley, lately I like to use instant (or bread machine) yeast because you don’t have to proof it in warm water for it to work. That way, I can use it for my no-knead recipes and regular recipes like the honey wheat sandwich bread. With active yeast you have to do the proofing step. I end up doing the proofing step with instant yeast for recipes that list it, but at least I don’t have to keep two types of yeast around (the no-knead breads don’t have a proofing step). I hope that wasn’t confusing! :)
Beth,
what kind of yeast do you use for baking? I’ve been reading about active yeast vs. other kinds, and am wanting to make this recipe as well as your honey wheat sandwich bread. Thanks :)
Bread flour will definitely make a nice, chewy bread. If I had both on hand, I’d use the bread flour. If I had AP on hand but had to go buy bread flour, I’d just use the AP. To me it’s not a *huge* difference.
I am making these today…what is your thought on bread flour vs. all purpose
I just made a loaf! YUM! The top of my loaf is a little crispy, I probably should have moved the oven rack down a little. Next time! I’ve already had 2 pieces with some good butter. YUM!!!!
Just tried this and they’re awesome! I’ve struggled with bread, but this worked perfectly…now blending up some homemade hummus to go with them. I couldn’t believe they were cooked all the way through from being in the oven so short a time. Can’t wait to try the naan!
they worked..they really, really, worked! I don’t know why I feel surprised at that… bread things can be a bit of a challenge sometimes though huh, so maybe that’s why :-). So, because this recipe is SO awesome and I had success with it, I will definitely be making lots of other things you have here. LOVE your website!
whst a cool blog you have here!!
Made these last night for the first time and served with fafafels, thank you for “easy as” directions. Going to try my hand at Naan bread tonight.
I hope it’s ok that I’m linking my blog readers to this recipe. If not, let me know. angenette@gmail.com
It is unreal how clean your oven is.
A pizza stone should work quite well because there is so much radiant heat coming off of it that it is just like being exposed to the hot air in the oven when they’re on a wire rack. I say go for it!
How about a pizza stone? I usually use that for naan and was worried the pitas wouldn’t “puff” if I used it.
Just finished making these. So easy thanks to your awesome directions!