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 :)
and…are they baked at the bottom, middle, or top of the oven? thanks!
Miriam – I didn’t preheat the rack… maybe your oven runs a little cooler than mine? I would try increasing the temp 25-50 degrees next time. When it’s nice and hot in there the air expands rapidly and that’s what causes the pocket to form. I hope it works out better next time!
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Are we supposed to preheat the wire rack? Mine didn’t enflate at all…just puffed a bit.
Made them yesterday evening, and they turned out fabulous! My husband was speechless (but that might have been because he was too busy munching to really say anything!!). Thank you for this great recipe.
Perfect! What a great recipe. I love watching them bake, it is like magic.
Tracy.
May – It’s okay. Believe me, we’ve ALL done that ;D …many, many times in my case.
May – You should begin with one cup of flour, but end up using about 3 cups total. You just need to start with one cup to get that smooth mixture (your pancake mix :) ) Then you add a little at a time until you can no longer stir with a spoon, then turn it out onto a floured surface and continue to knead in more. I hope that helps!
Nevermind, read it closer. I… am silly.
I’ve made this pita bread before and I’m having a problem lately. I use 1 1/8 cup of water to 1 cup of flour and it’s like pancake mix so I can’t make a dough… May I ask for some advice?
Made these a couple days ago. I did make 8 instead of 6. Pocket isn’t TOO big but big enough to stuff with tons and I do mean tons of veggies and a spread of hummus. My husband can’t keep his hands off them! I’m going to have to make a 2nd batch! Thank you!
For the second time in as many weeks, I’ve made this pita bread and served it with falafel — so, so good. Thanks so much for this recipe!
Haha, thank you! I tried this yesterday and while most of mine didn’t puff up, it was still so, SO good! I experimented between peeking and leaving it alone.
I have to say, you are the one that has made me overcome my fear of bread baking and it has become a game changer. The Walking Dead premier was Sunday and I mentioned the word pizza and my boyfriend lit up and was like, “WERE YOU THINKING PIZZA NIGHT TOO?!” I wasn’t, but then I whipped up your dough and bam, sausage and bell pepper pizza night. The pizzas I’ve made with your recipes have been more memorable than every pizza slice I’ve ever had. It’s just… it’s just mad I tell you! You, are awesome.
Thank you, thank you thank you!
May – I honestly can’t remember and I didn’t write down the actual time because it was short and I assumed that it would vary quite a bit from oven to oven. It happens pretty quick, though! In less than 10 minutes!
My stove is wonderful, but old, and doesn’t have a window. How long would you suggest the inflation takes/when I should peak?