pita bread
Pita bread in a simple homemade version full of flavor. Find out how to prepare this classic for your meals without complication.
Ingredients
Method
- Mix the warm water, blackstrap molasses (or sugar), and instant dry yeast in a large bowl. Let it sit for 5 minutes until it becomes foamy.
- Add the olive oil, all-purpose flour, and salt to the bowl. Mix with a spoon until a shaggy dough forms.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Transfer the dough to an oiled bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 250°C (482°F) with a baking stone or baking sheet inside.
- Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, then use a rolling pin to flatten each piece into a circle about 0.5 cm (1/4 inch) thick.
- Carefully place the dough circles on the preheated stone or baking sheet, baking 2–3 at a time for 5–6 minutes or until they puff up and are lightly golden. Do not over-bake.
- Remove pita breads from the oven and wrap them in a clean cloth to keep them soft. Serve warm or let cool.
Notes
Few breads are as versatile and beloved as pita bread. Whether you’re looking to scoop up creamy hummus, create hearty sandwiches with grilled meats, or simply enjoy it warm with a drizzle of olive oil, pita bread shines for its airy pocket and soft texture. Freshly homemade pitas always stand out from store-bought versions, making the effort worthwhile.
Expert Tips for Perfect Pita Bread
- A warm resting spot is key: Yeast loves warmth. Let your dough rise somewhere draft-free, like inside an off oven with the light on or covered near your stovetop.
- Roll evenly for the best pocket: For pocket pitas, aim for circles roughly 0.5 cm (1/4 inch) thick. If too thick, they won’t puff; too thin, and they may crisp instead of staying soft.
- Steam is your friend: To maximize puffing, bake your pitas fast and hot. Preheat your oven thoroughly and use a baking stone or even an upside-down heavy baking sheet.
Ingredient Swaps and Flavor Twists
- Whole wheat option: Swap up to half of the all-purpose flour for whole wheat for extra fiber and a subtle nutty taste. Add an extra tablespoon of water if needed.
- No blackstrap molasses? Regular sugar or honey works too, contributing a slightly different flavor profile.
- Infuse with herbs: Knead in chopped fresh herbs like parsley or thyme for added aroma and color.
Perfect Serving Suggestions
- Stuff fresh pitas with grilled kebabs, falafel, salads, or scrambled eggs for a hearty meal.
- Slice and toast for crunchy dipping “chips” to serve with dips such as baba ganoush or tzatziki.
- Enjoy warm straight from the oven brushed with olive oil and sprinkled with za’atar or sea salt.
