Pita Bread Recipe
This easy pita bread recipe makes soft Greek-style pocketless flatbreads with all-purpose flour, yeast, water, sugar, and salt. Cook them in a skillet or bake them in the oven, then serve with gyros, kebabs, wraps, dips, or meze.
Servings: 6 pieces
Calories: 229kcal
Ingredients
- 1 cup water (250 ml)
- ½ teaspoon sugar (3 grams)
- 1 teaspoon fast action dry yeast
- 1 teaspoon salt (6 grams)
- 3 cups plain white flour / all purpose flour (370 grams)
Instructions
Making the Dough
- Add the lukewarm water, sugar, and yeast to a large bowl. Stir and leave for 10 minutes, or until foamy.
- Add the salt and most of the flour. Mix until a soft, slightly sticky dough forms. Add the remaining flour gradually, only as needed.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, or until smooth and elastic.
- Place the dough back in the bowl, cover with a clean kitchen towel, and leave in a warm place for about 1 hour, or until doubled in size.
Shaping the Pita Bread
- Gently press down the risen dough and transfer it to a lightly floured surface.
- Divide the dough into 6 equal pieces and shape each piece into a ball.
- Place the dough balls on a lightly floured surface, sprinkle with a little flour, cover with a clean kitchen towel, and rest for 15 minutes.
- Roll each dough ball into a round about 8 inches (20 to 21 cm) wide. If the dough shrinks back, let it rest for 5 minutes, then roll again.
- Repeat with the rest of the dough and cover them with a clean kitchen towel to keep warm.
Cooking on the Stovetop
- Heat a large skillet or heavy-based pan over medium-high heat until a few drops of water sizzle on contact.
- Place one rolled pita in the hot pan and cook for about 30 seconds, or until small bubbles appear.
- Flip with tongs and cook for 1 to 2 minutes, until brown spots appear underneath.
- Flip again and cook for another 1 to 2 minutes, until cooked through.
- Transfer to a plate and cover with a clean kitchen towel. Repeat with the remaining dough.
Baking in the Oven
- Preheat the oven to 446°F (230°C). Place a baking tray or pizza stone in the oven while it heats.
- Place the rolled pita breads on baking parchment and rest for 10 to 15 minutes.
- Carefully transfer 2 or 3 pitas at a time onto the hot tray or pizza stone.
- Bake for 2 to 3 minutes, or until lightly golden and puffed in places.
- Remove from the oven and cover with a clean kitchen towel. Repeat with the rest.
Notes
- The dough should be soft and slightly sticky. Avoid adding too much flour.
- Rising time depends on the temperature of your kitchen. In winter, it may take longer.
- For softer pita bread, cook it in a skillet and keep it covered after cooking.
- For puffier pita bread, bake it on a preheated tray or pizza stone.
- You can prepare the dough up to 3 days ahead and keep it in the fridge after the first rise.
- Cooked pita breads can be frozen for up to 3 months.
- This pita bread recipe is dairy-free and vegan-friendly.
Nutrition
Calories: 229kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 391mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg