Homemade Pita Bread #Recipe
My family loves pita bread. These are actually pretty easy to make. Of course it uses yeast so there is a lot of rest time for the dough but the actual process of making the bread is fairly simple.
My Pita bread recipe is also great to make pita chips with. Just lightly oil and salt them before tossing in a hot oven. They are a perfect companion for my avocado hummus.
Our family loves to make pita salads. Stuff your pita bread with lettuce and your salad toppings. Drizzle with some salad dressing and enjoy on the go. We also pile the pita bread with chicken and eat it like a taco.
Homemade Pita Bread Recipe
Ingredients:
1 package active dry yeast
1 cup warm water
3 cup flour (2 cups reserved for a later step)
1 1/2 tsp salt
1 1/2 tablespoons olive oil
1/2 teaspoon oil (I used vegetable)
Directions:
Mix together the yeast, warm water and 1 cup flour. Let it sit until its foamy looking (for about 10 minutes)
Add the remaining flour and salt in with the foamy yeast mixture. Mix completely and knead for 10 minutes by hand or stand mixer. I use my stand mixer.
Remove the dough and add the olive oil to the bottom of the mixer bowl. Replace dough and turn to coat with oil. Cover with plastic wrap or foil and let sit in a draft free area until the dough doubles in size. Its about an hour depending on how warm the area is. (the warmer the faster, you don’t want it to warm though).
Turn onto a lightly floured surface and cut into 8-10 equal pieces. Form each piece into a ball. Let the balls rest for about 5 minutes covered lightly with plastic wrap or a towel.
Using a rolling pin. Roll each ball flat into a pita. Let rest for about an hour.
Add a dap of oil to a cast iron skillet and heat on medium heat. Place a pita in the pan and cook for about 2 minutes. Do not pop any bubbles that form. The bottom should have some brown markings on it.
When this happens its ready to flip. Cook until the same brown markings appear and remove from heat. Cook the remaining pita. Serve warm or store in airtight container in fridge for a few days #homemadeYUMMY
- 1 package active dry yeast
- 1 cup warm water
- 3 cup flour (2 cups reserved for a later step)
- 1 1/2 tsp salt
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon oil (I used vegetable)
- Mix together the yeast, warm water and 1 cup flour. Let it sit until its foamy looking (for about 10 minutes)
- Add the remaining flour and salt in with the foamy yeast mixture. Mix completely and knead for 10 minutes by hand or stand mixer. I use my stand mixer.
- Remove the dough and add the olive oil to the bottom of the mixer bowl. Replace dough and turn to coat with oil. Cover with plastic wrap or foil and let sit in a draft free area until the dough doubles in size. Its about an hour depending on how warm the area is. (the warmer the faster, you don’t want it to warm though).
- Turn onto a lightly floured surface and cut into 8-10 equal pieces. Form each piece into a ball. Let the balls rest for about 5 minutes covered lightly with plastic wrap or a towel.
- Using a rolling pin. Roll each ball flat into a pita. Let rest for about an hour.
- Add a dap of oil to a cast iron skillet and heat on medium heat. Place a pita in the pan and cook for about 2 minutes. Do not pop any bubbles that form. The bottom should have some brown markings on it.
- When this happens its ready to flip. Cook until the same brown markings appear and remove from heat. Cook the remaining pita. Serve warm or store in airtight container in fridge for a few days #homemadeYUMMY
