pita bread -

pita bread

Pita bread recipe with soft texture, easy to make at home and perfect for wraps or dips. Try this light delight now!

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Total Time 1 1

Servings: 8 pieces

Course: Bread

Cuisine: Middle Eastern

Calories: 170

Ingredients Method Notes

Ingredients

2.5 cups all-purpose flour
1 cup warm water
2 teaspoons instant dry yeast
1 teaspoon salt
1 teaspoon olive oil

Method

In a large bowl, combine the warm water and instant dry yeast. Let it sit for 5 minutes until frothy.
Add the olive oil, all-purpose flour, and salt. Mix until a sticky dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rest in a warm place for 1 hour or until it doubles in size.
Punch down the dough and divide it into 8 equal pieces. Shape each into a ball.
Roll each ball into a flat disc about 1/4 inch thick using a rolling pin.
Preheat your oven to 250°C (482°F). Place a baking sheet or stone inside to heat up.
Bake each disc for 2-3 minutes until puffed and slightly golden. They should form a pocket.
Remove from the oven and cover with a clean towel to keep them soft. Serve warm.

Notes

If you love bread that’s both delicious and versatile, homemade pita bread is a must-try. This Middle Eastern classic shines as the base for wraps, dips, and even individual pizzas. Its signature pocket forms while baking, creating endless possibilities for delightful fillings, from grilled veggies to classic falafel.

Practical Tips for Fluffy Pita Bread

Getting your dough just right is essential. Use warm (not hot) water to activate the yeast—too much heat can kill it and prevent your bread from puffing. For a softer texture, knead thoroughly and let the dough rise in a warm environment. If your kitchen is cool, try placing the bowl inside the oven with only the light on.

If you’re out of all-purpose flour, bread flour works well and adds a chewier bite. For a whole wheat version, substitute up to half the flour, but keep in mind that it might not puff as dramatically.

Baking Techniques for the Perfect Pocket

Use a preheated baking stone or heavy baking sheet for optimal results—the intense heat helps the pocket form. Roll out each piece evenly; uneven thickness can lead to uneven puffing. Don’t over-bake: as soon as the pita is puffed and lightly golden, remove it from the oven for maximum softness.

Serving Suggestions and Variations

Serve pita warm and keep it covered with a towel to prevent drying out. Fill the pockets with your favorite fillings—classic hummus and tabbouleh, spiced chicken, or roasted eggplant work beautifully. Try brushing the tops with olive oil and a sprinkle of za’atar or sesame seeds before baking for extra flavor. You can even cut and toast pita triangles for crunchy chips, perfect with dips like baba ghanoush.