Homemade Pita Bread
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never eat store bought again
Homemade Pita Bread
So you know how the other day I made spicy hummus
well now I’m addicted. We eat it all day every day. The carrots are gone, the bell peppers are gone, tomatoes cucumbers…gone, and gone. I even thought about just smothering lettuce leaves with it since we were out of pretty much all other veggies.
We’ve gone through more chickpeas in the last week than I can count. But it’s just so good.
The kids and I were brainstorming what else we could dip in hummus, and well HELLO pita and hummus go hand in had. Only, the ones you buy at the store are usually D R Y…no thanks.
I’ve never even attempted pita bread at home, but why not. I make bread all the time, and tortillas.ย A pita is like a little bit of both, and that’s basically how I went about the recipe.
Part tortilla recipe, part bread recipe, and I have to say {Stella would totally agree} they were delicious with and without the hummus. We did have one without the hollow pocket in the center, but for a first try, we were happy with those results.
Because it is a yeast dough, they need to rest longer than you would let a tortilla rest, but it’s only one rise, so not as long as a regular bread dough. If you start it in the morning, you can be enjoying pita bread for a snack in the afternoon. And after one bite of a homemade pita, you will never want to eat a store bough one again.
Ingredients
- 2 cups AP flour
- 1 envelope of active yeast
- 1 1/2 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 2/3 - 1 cup of water {warm - about 110}
- 2 Tbsp melted butter
Instructions
- combine all of the dry ingredients
- make a well in the center
- pour in 2/3 cup of water, and the melted butter
- knead until you have a soft, very smooth ball {add additional water if needed, 1 Tbsp at a time}
- cover the dough, and let rest for 1 hour
- divide the ball into 8 equal pieces
- roll each into a ball, and flatten into a disc
- let them rest while the oven pre-heats to 500 degrees
- place 4 pitas one a baking sheet {bake only 1 sheet at a time}
- bake 6-7 minutes
- the pita will be light golden in color, and puffed when ready
- cool before removing form the baking sheets
Enjoy!
I’ve always wanted to try to make my own pita bread. Yours look terrific Heather, great job ๐
Happy Blogging!
Happy Valley Chow
you have to do it. Not nearly as scary as I thought, and so worth the effort
We’ve never even considered homemade pita bread, such a great idea! Can’t wait to give it a try someday soon!
once you do make it homemade, you;ll never want to eat those other pitas again ๐
These look beautiful! Thanks so much for sharing. What is the inside texture like?
they are soft, and airy – and all but one had the hollow pocket you want from a pita – thanks
Loving these, Heather! Just saw them on TS! Pinned and wish I had them now!
thanks so much Averie!
WOW – I am so impressed! I’m intimidated by regular bread, but pita bread? That’s pretty cool, Heather! Thanks so much for linking up on Cook it! Craft it! Share it! I pinned it to the party board and can’t wait to see what you share tomorrow ๐
ang
thanks so much for pinning Ang ๐ see you at the party
Can you use a dough hook on a standing mixer to knead the dough? How long do you knead?
I usually use my dough hook, and knead until you have a smooth ball – this usually takes a few minutes
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Hi, 500 degree c? Or f?
farneheit
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Should I put the yeast in the flour mixture or the water?
i use instant yeast so it dies not need to be proofed first – and i add it with the rest of the dry ingredients. if you are using active yeast – you should ass it to the water with just a bit of sugar