Print

Homemade Pita Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This Homemade Pita Bread recipe yields soft, fluffy, and perfectly puffed pita pockets that are ideal for sandwiches, dips, or as a side to Mediterranean dishes. Made with simple ingredients like flour, yeast, olive oil, and Greek yogurt, this recipe guides you through easy steps to create fresh pita bread at home with a delightful texture and subtle tang.

Ingredients

Dough Ingredients

  • ¾ cup warm water
  • 1 package active dry yeast (2¼ teaspoons)
  • 1 teaspoon sugar
  • 1 tablespoon sugar
  • 3¾ cups bread flour (469 grams), plus more for dusting
  • 1½ teaspoons sea salt
  • 3 tablespoons extra-virgin olive oil, plus more for the bowl
  • ¾ cup whole-milk Greek yogurt

Instructions

  1. Activate Yeast: In a medium bowl, combine the warm water, active dry yeast, and 1 teaspoon of sugar. Let the mixture rest for about 5 minutes until it becomes foamy on top, indicating that the yeast is active.
  2. Prepare the Dough: In a large mixing bowl or stand mixer fitted with a paddle attachment, mix together the bread flour, sea salt, and the remaining tablespoon of sugar. Add the yeast mixture, olive oil, and Greek yogurt. Knead the dough either using the mixer on medium speed or by hand on a clean surface for 7 to 10 minutes. The dough should be soft and slightly sticky, adding more flour if necessary.
  3. First Rise: Transfer the kneaded dough into an oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 2 hours.
  4. Preheat Oven: Set your oven to 500°F (260°C). Line two baking sheets with parchment paper to prepare for baking the pita bread.
  5. Shape Dough Balls: Turn the risen dough out onto a clean work surface and divide it evenly into 12 balls. Cover the dough balls and let them rest for an additional 20 minutes to allow for a second rise.
  6. Roll Out Pitas: Roll each dough ball into a circle about ¼ to ½ inch thick. Arrange the rolled circles on the prepared baking sheets, spacing them about an inch apart to allow for puffing and expansion during baking.
  7. Bake Pitas: Bake the pita bread one sheet at a time in the preheated oven. Begin checking after 5 minutes; the pitas will puff up and turn lightly browned on top after approximately 8 minutes. Rotate the baking sheet at the 5-minute mark to ensure even puffing and browning.
  8. Cool: Once baked, transfer the pita breads to a wire rack to cool before serving or storing them.

Notes

  • These pita breads freeze really well. To freeze, pull them out of the oven just before they turn brown for best texture upon reheating.
  • To thaw and reheat frozen pitas, simply toast them which will restore some crispness and enhance browning.

Find it online: https://marthatasty.com/homemade-pita-bread-recipe/