How To Use Pita Bread In Cooking

This homemade Pita Bread Recipe puffs upwardly beautifully to course that perfect pocket inside. Watch the video tutorial and learn how to make Pita Breadstuff in the oven or on the stovetop.

We dear recreating our favorite Mediterranean recipes from Greek Salad to Tzatziki Sauce. If y'all are a fan of Mediterranean flavors, this Pita Recipe is a must-try!

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Homemade Pita Bread Video

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Ingredients for Pita Breadstuff

Pita dough is made with these bones pantry staples:

Warm water – should be 110˚F to 115˚F on a thermometer
Instant yeast – one parcel or 2 1/4 tsp of instant or rapid rising yeast
Sugar – to help jumpstart the proofing process
Flour – we honey a combination of by and large all-purpose flour to keep the pita very soft, with a little whole wheat flour to add together flavor and color
Extra Virgin Olive Oil – use extra virgin for the best flavor
Salt – nosotros use fine sea salt. As with whatever bread, salt is critical for a great tasting bread.

How to Make Pita Dough

Proof Yeast – In a large mixing bowl, combine warm water, saccharide, yeast, and whole wheat flour. Whisk and ready bated for 15 minutes until foamy.
Add together remaining flour, olive oil, and salt and stir until shaggy.
Knead – Turn out onto a clean surface and knead for 5 minutes. Information technology will get less gluey equally you knead. If it's also pasty to knead, sprinkle with a petty flour and continue kneading. Dough should be soft and tacky to the bear upon.
Proof Dough – Grease a make clean mixing bowl i tsp olive oil. Add together dough and turn to coat in oil. Cover the basin tightly with plastic wrap and place in a warm (100˚F) place 45 minutes, or at room temperature 90 minutes, until doubled in volume.
Preheat Oven – One time dough has doubled (if using oven method) preheat oven to 500˚F with a blistering stone or inverted baking canvass on the bottom rack position and allow stone heat upwardly for at to the lowest degree twenty minutes.

Step by step instructions for making dough for pitas

How to Course Pita Bread

Split Dough – Punch dough downward, transfer to a make clean surface and cutting into 8 even pieces. Loving cup your paw around each dough brawl and coil on the counter until yous no longer run into a dimple underneath. Cover with a clammy kitchen towel and balance 15 minutes to let gluten relax for easier rolling.
Roll Dough – Generously dust work surface and dough ball and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to seven" wide and less than 1/4" thick. Makes certain disks aren't sticking to the counter. Keep rolled disks covered with a damp towel. Practise non stack pitas. Let disks rest x minutes before baking for meliorate puffing.

How to form pita bread dough step by step instructions

To Broil Pita Bread

Place 2 pieces of dough on the fully preheated pizza stone and bake at 500˚F 2 to two 1/two minutes or until puffed. Transfer to a rack for 5 minutes and so cover with a dry towel then they don't dry out out. Repeat with remaining pitas.

Stovetop Pita Bread

Preheat a cast-atomic number 26 skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. As soon as you see bubbles, flip the pita and cook i minute – it volition puff so flip and cook i infinitesimal.

Pita bread puffing on a cast iron skillet

Why did my pita breadstuff non puff up?

After many batches (and a freezer packed with homemade pita bread), we identified all of the tips and tricks to get that mesmerizing puff and perfectly formed pocket in the centre.

Fresh Ingredients – Brand sure your ingredients are fresh and yeast or flour is not expired.
Generously flour the counter before rolling the dough. If the dough sticks to the counter while rolling, the pita may tear causing steam to escape so it won't puff properly.
Preheat baking rock – Place the stone in the oven while it's preheating to 500˚F and make sure it's in there for at least twenty minutes. The dough existence in contact with a super hot surface is what causes trapped steam to swell and puff upward the center of the pita.
Preheat cast-iron – Place over medium/loftier rut. You know it'south ready when you add a drop of h2o and it sizzles and evaporates instantly.
Forming dough balls – roll the dough until y'all no longer see a dimple at the lesser (which can forestall the pita from puffing properly, or crusade a tear/deflating).
Use your fingertips to printing the dough into a small disk before rolling it out helps to disperse the air bubbling in the dough which helps it rise more evenly.

Mutual Questions

What is Pita Bread?

Pita is a quick-cooking, yeast-leavened flatbread that puffs up when it's cooked to form a pocket in the heart.

What is the difference between pita bread and naan or flatbread?

Pita bread is a lighter bread that is leavened with yeast, while flatbread is not. Naan usually has an egg and yogurt base of operations.

Can I omit the whole wheat flour?

Yes, you lot can but use all-purpose flour and the pita breadstuff will all the same piece of work great. Whole wheat is traditional and adds a little colour and hint of nutty flavor.

Why is my pita staff of life dry?

To keep the dough from drying out, it must be covered with a damp kitchen towel subsequently rolling into dough assurance and into disks. Also, cover the pita bread with a dry kitchen towel five minutes after it is cooked or it will get dry.

How to Serve Pita Bread

Pita staff of life tin can be served then many ways. Here are some of our favorites:

Gyros – fill up with gyro meat, lettuce, tomato plant, feta cheese, and Tzatziki Sauce.
Fajita Pitas – put Craven and Mushroom Fajitas or Shrimp Fajitas over pita bread and serve.
With Dip – slice up the pita bread into wedges, drizzle with actress virgin olive oil and serve with Tzatziki or Hummus.
Stuffed Pitas – Cut pita breadstuff in half, open up the pita pocket and fill up with Chicken Salad or Tuna Salad.
Toasted Fries – Cut pita into wedges, drizzle with actress virgin olive oil, sprinkle with common salt and bake in a single layer at 375˚F for near x minutes.

Pita Pocket center for filling and serving

Brand-Ahead

Room Temperature: Once pita breads are at room temperature, transfer to a zippo bag and store at room temperature for up to 3 days.
Freezing: Once pita breadstuff is at room temperature, transfer to a freezer safety zip pocketbook. When sealing the handbag, remove any excess air so freeze upward to 3 months. You can lightly stack multiple pita breads in a bag, simply don't pack them in or it will be difficult to separate afterward.
To Reheat: Warm pitas in an oven, air fryer, toaster or microwave until thawed and simply warm.

Made ahead pita breads ready for freezer

At that place'southward no match for soft and fresh homemade pita bread. Let me know how you love to enjoy pita.

More than Homemade Bread Recipes

These easy bread recipes volition make yous feel similar a pro. Enjoying a warm slice of homemade bread makes the procedure completely worthwhile.

Foccacia Bread
Soft Dinner Rolls
Archetype French Breadstuff
Assistant Staff of life (or Pumpkin Bread)
Irish Soda Bread
Brioche Bread

Bootleg Pita Staff of life Recipe

Prep Time: 35 minutes

Cook Time: ten minutes

Resting Time: i hr xxx minutes

Total Fourth dimension: 2 hours 15 minutes

Homemade pita bread stacked

Homemade Pita Breadstuff is easy to brand and puffs up to course a stuffable pocket inside. We included instructions for baking in the oven or cooking pita bread on the stovetop.

Natasha Kravchuk

Skill Level: Easy/Medium

Price to Make: $2-$three

Keyword: homemade pita bread, pita bread

Cuisine: Mediterranean

Course: Bread

Calories: 198

Servings: 8 pita breads

1 cup warm h2o
two 1/4 tsp instant yeast, i bundle
1/2 tsp saccharide
1/4 cup whole wheat flour
2 Tbsp extra virgin olive oil, plus some other ane tsp to oil the bowl
2 1/2 cups all-purpose flour, plus more to dust, measured correctly
one one/ii tsp fine body of water salt

How to Make Pita Dough:

In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Whisk to combine then gear up bated for 15 minutes until puffy and foamy on elevation.
Add olive oil, 2 i/2 cups flour and salt and stir together with a wooden spoon until shaggy.
Turn out onto a clean shine surface and knead vigorously for 5 minutes. The dough should feel sticky to your easily simply will become less sticky as yous knead and should not be sticking to the counter. If the dough is as well sticky to knead, sprinkle with a fiddling more flour and go on kneading. Dough should be soft and tacky to the touch on.
Wash and dry out the mixing bowl and grease the inside of the bowl with i tsp olive oil inside the bowl. Add dough and turn to coat in oil. Comprehend the bowl tightly with plastic wrap and place in a warm (100˚F) place for 45 minutes, or at room temperature about 90 minutes until doubled in volume.
If Blistering Pita: Once dough has doubled, preheat oven to 500˚F with a baking stone or blistering sheet on the bottom rack position. You demand to let the rock oestrus up for at to the lowest degree 20 minutes or the pita won't puff properly

How to Form Pita Bread:

Dial dough down and Transfer dough to a clean surface and divide into 8 even pieces. Loving cup your hand around each dough ball and gyre until you no longer see a dimple or seam underneath. Embrace balls with a damp kitchen towel and rest 15 minutes for gluten to relax and make it easier to roll them out.
Place a dough brawl onto a surface generously dusted and press gently into a disk with your fingertips to disperse bubbling. Roll dough balls to 7" wide and less than 1/four" thick. Move the disk several times while rolling to ensure information technology doesn't stick to the counter. Keep rolled disks covered with a damp towel and then they don't dry. Practice not stack pitas. Let disks residual ten minutes before baking and they will puff better.

To Broil Pita Bread:

Identify ii-3 pieces of dough on the preheated pizza stone and bake at 500˚F 2 to two 1/two minutes or until puffed. Remove from oven and transfer to a rack for 5 minutes and so cover with a dry out towel to keep the pitas from drying out.

Stovetop Instructions:

Preheat cast iron skillet over medium/high heat and castor lightly with olive oil. Lay pita on the hot skillet for 30 seconds. Once yous see bubbling, flip the pitta and cook for i minute – it volition puff then flip and cook some other minute.

Diet Facts

Homemade Pita Bread Recipe

Amount Per Serving

Calories 198 Calories from Fatty 36

% Daily Value*

Fat 4g 6%

Saturated Fatty 1g six%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 440mg nineteen%

Potassium 88mg iii%

Carbohydrates 34g 11%

Fiber 2g viii%

Saccharide 1g 1%

Protein 6g 12%

Vitamin A 1IU 0%

Vitamin C 1mg 1%

Calcium 9mg 1%

Iron 2mg eleven%

* Percent Daily Values are based on a 2000 calorie diet.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger backside Natasha's Kitchen (since 2009). My married man and I run this web log together and share only our best, family approved and tested recipes with You. Thanks for stopping by! We are so happy you're here.