THE EASIEST HOMEMADE PITA BREAD RECIPE!
The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.
Provided by Eli K. Giannopoulos
Categories Breads
Time 1h10m
Number Of Ingredients 5
Steps:
- To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
- Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
- Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
- When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
- Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
- Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
- To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
- For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
- , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
- use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
- To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.
Nutrition Facts : ServingSize 1 pita, Calories 308kcal, Sugar 0.2g, Sodium 4.7mg, Fat 0.9g, SaturatedFat 0.1g, TransFat 0g, Carbohydrate 64.1g, Fiber 2.6g, Protein 9.1g, Cholesterol 0mg
HOMEMADE PITA BREAD RECIPE
My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!
Provided by Suzy Karadsheh
Categories Pita Bread
Time 1h48m
Number Of Ingredients 6
Steps:
- In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
- Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
- Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
- Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
- Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
- To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.
Nutrition Facts : ServingSize 1 whole pita, Calories 205 calories, Sugar 0.4 g, Sodium 1.6 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.4 g, Fiber 1.5 g, Protein 5.2 g, Cholesterol 0 mg
ARTISAN BOULE BREAD
First, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472
Provided by Galley Wench
Categories Yeast Breads
Time 40m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast and salt.
- Add all the liquid at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 10 days.
- To bake Boule (Round Loaf):.
- First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
- With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand. Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
- Now it's decision time, which method to use for baking.
- COVERED POT METHOD:.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
- BAKING ON GRILL:.
- First make a 'pillow' of aluminum foil and place in the bottom of the pot. This prevent the bottom from burning. To assure that the bottom does not burn, I also place the pot on a heat diffuser. Preheat the grill and pan to 450 degrees . . . from here follow the oven directions above.
- BAKING ON STONE::.
- Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
- Place a baking stone on the lowest rack of the oven.
- Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
- Preheat oven to 450 degrees 20 minutes before baking.
- Spray top of dough with cold water (which allows a knife to slash through the dough without sticking). Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
- Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion. If using parchment just lift off peel and place on stone.
- Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
- Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
- The loaf will crackle, or "sing," when initially exposed to room-temperature air.
- Allow to cool on a wire rack for best flavor, texture and easy slicing.
- Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
- Additional ideas on how to use this recipe:.
- Pita Bread: Recipe #310219.
- Lavash: Recipe #310451.
- Flatbread: Recipe #TBA.
Nutrition Facts : Calories 793.1, Fat 2.3, SaturatedFat 0.4, Sodium 1756.9, Carbohydrate 160.1, Fiber 6.7, Sugar 0.6, Protein 23.2
EASY PITA BREAD PIZZA
I once had a craving for a pizza, but I didn't have the things to make pizza dough, so I got this idea! A good recipe for kids, too. I use pocket-less pitas we buy from Indian grocery, but I'm sure regular will work. Note: I edited this recipe by making more exact ingredient amounts, sorry about the previous vagueness, I posted this recipe back when I was just 10 or 11. :)
Provided by Sweet Chef
Categories Lunch/Snacks
Time 10m
Yield 1 mini pizza, 1 serving(s)
Number Of Ingredients 5
Steps:
- Brush on a little olive oil on the pita.
- Spread sauce on top of the pita.
- Sprinkle on the shredded cheese.
- Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
- Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
- Slice with pizza cutter and enjoy!
Nutrition Facts : Calories 249, Fat 7, SaturatedFat 3.8, Cholesterol 22.1, Sodium 497.2, Carbohydrate 34, Fiber 1.3, Sugar 1.1, Protein 11.7
PITA BREAD
You can either bake this bread or fry it. For variety, I like to make four of each.
Provided by GODGIFU
Categories Bread Yeast Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Dissolve the yeast and sugar in the warm water.
- Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
- Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
- There are two ways to cook pita bread. The flavor is a bit different with both. To Bake Pita: Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag. To Fry Pita: Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
Nutrition Facts : Calories 184 calories, Carbohydrate 36.5 g, Fat 2.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 147.2 mg, Sugar 1.1 g
CHEF JOHN'S PITA BREAD
Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
- Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
- Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
PITA PIZZA
As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
Provided by DENVERCHERYL
Categories Trusted Brands: Recipes and Tips Sparkle
Time 13m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
- Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g
GREEK SALAD PITA SANDWICH
Make and share this Greek Salad Pita Sandwich recipe from Food.com.
Provided by Galley Wench
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl whisk the first 4 ingredients until well blended.
- Add next 4 ingredients and toss to combine.
- Season salad with salt and pepper.
- Carefully open pita breads at cut end.
- Fill each with salad.
- Serve immediately.
Nutrition Facts : Calories 254.7, Fat 15.2, SaturatedFat 5.1, Cholesterol 22.2, Sodium 470.3, Carbohydrate 23.2, Fiber 2.3, Sugar 4.2, Protein 7.5
FRESH HOMEMADE PITA BREAD RECIPE (EASY!)
Making fresh pita at home couldn't be easier, which was a shocking discovery. This easy recipe for homemade pita bread uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Hooray! Notes: To create a warm place to rise: Preheat your oven for 1 minute; then shut it off. Parchment paper sheets: If you buy the parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise and cut along the creases to create 6 equal pieces. If you don't have instant yeast, you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe. See other notes in the post for using your refrigerator during the rising process and for alternate methods of cooking if you don't have a Baking Steel or pizza stone.
Provided by Alexandra Stafford
Categories Bread
Time 3h4m
Yield 6
Number Of Ingredients 5
Steps:
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms - the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
- Heat oven with a Baking Steel or stone inside at 550ºF. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
- Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions - each ball should roughly weigh 73 g. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let rest 30 minutes.
- Roll out each ball: Flatten one ball, and, using flour as needed, gently roll out with a rolling pin until you have a 6-inch round - the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest 15 minutes.
- Bake the pita: When oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set timer for 2 minutes. If the pita is lightly golden, it's done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
- Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
PITA BREAD FOR THE BREADMAKER
I found this at the BHG website. The recipe calls for milk but I made them with water and they turned out fine. I also found that while the cooking time given was 5-7 minutes, it took mine an extra 2 minutes to brown.
Provided by Cilantro in Canada
Categories Yeast Breads
Time 2h45m
Yield 10 pita, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place the ingredients in your breadmaker as follows: milk, oil, salt, sugar, flour and yeast. Or, follow the recommendations of the manufacturer.
- Select the dough cycle.
- Once the dough is made let it rest for 10 minutes. I let mine rest in the machine.
- Divide dough into 10 balls.On a floured surface, roll each ball to approximately a 6 inch circle.
- Place on a greased cookie sheet(s).
- Brush each with a little oil and cover and let rise for about 30 minutes or until slightly risen.
- Once risen lightly oil the top again.
- Bake in a preheated oven at 450 degrees for approximately 5-7 minutes(mine took an extra 2 minutes).
- The original recipe calls for the pita to be turned half way through baking, but I found this unnecessary.
- Cool on a rack.
- Makes ten pita.
Nutrition Facts : Calories 158.9, Fat 4.2, SaturatedFat 1.1, Cholesterol 4.3, Sodium 190.6, Carbohydrate 25.4, Fiber 1.1, Sugar 0.7, Protein 4.6
PITA BREAD -- USING THE MASTER RECIPE #309834
The following is the baking instructions to make pitas using the dough made with Recipe #309834. Now you can make delicious fresh pitas whenever you need them . . . perfect solution for a small family! The only special equipment needed is a baking stone. The Master recipe will make four pounds of dough . . . the recipe below will use 1 pound of dough, making 4 pitas.
Provided by Galley Wench
Categories Breads
Time 12m
Yield 4 Pita Pockets
Number Of Ingredients 6
Steps:
- Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
- TO BAKE: (Dough should be refrigerated for at least 24 hours).
- Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
- Just before baking, dust a pizza peel with flour.
- With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. (Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
- Divide the dough into 4 pieces (no larger than 4 ozs. each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
- Place the dough on a flour-dusted pizza peel, dusting the top with flour.
- With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch. This is important, because if it's too think, it may not puff.
- With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
- Bake for 5 to 7 minutes, until lightly browned and puffed.
- For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
- The pitas will deflate slightly as they cool, however the space between the crust will still be there.
- Serve with your favorite filling.
- Once cooled the pitas can be stored in a zip-lock bag.
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- Form the Pita Dough: Mix the water ,sugar and yeast together, and let sit for about five minutes until the yeast get activated. Add 2 3/4 cups of the flour , salt, and olive oil . Stir until a shaggy dough is formed.
- Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 6-8 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
- Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
- Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them
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- In the bowl of a stand mixer, combine the yeast, water, sugar, and 3 cups of the flour to form a sponge. Let the sponge rest for 10 minutes. Mix in the salt and 2 tablespoons of the olive oil.
- Add the remaining 3 cups of flour a little at a time until the dough forms a nice ball. Knead on a medium speed for 5 minutes. It should get nice and smooth, shiny, and elastic.
- Use the remaining 1 tablespoon of olive oil to oil a large bowl. Roll the dough in the oil, put it in the bowl, cover with a towel and let rise for 2 hours.
- Preheat an oven to 500 degrees with a baking stone (if you don't have one, just put a baking sheet in the middle).
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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