Homemade Pita Bread
Homemade pita bread is soft, warm, and perfect for sandwiches, dips, or wraps. With just a few simple ingredients, you can make fresh pita bread right in your own kitchen.
What Is The Difference Between Pita And Greek Style Pita Bread?
Traditional pita bread forms a pocket in the center when baked at high heat. This pocket is great for stuffing with fillings like grilled meats, vegetables, or spreads. Greek style pita bread, on the other hand, is pocketless. It’s thicker, softer, and more like a flatbread, often used to wrap gyros or souvlaki.
Which Flour Is Best For Making Pita Bread?
Bread flour is ideal for making pita bread because it has a higher protein content, which helps create a soft yet chewy texture. You can also use all-purpose flour for a lighter result. Some bakers like to mix in a bit of whole wheat flour for a nuttier taste and a heartier bite.
What Are The Three Ingredients In Pita Bread?
At its most basic, pita bread only needs three main ingredients:
- Flour
- Water
- Yeast
Salt and a touch of sugar or oil are often added to improve the dough’s taste and texture, but they are not strictly necessary for pita to work.
Storage Instructions
Fresh pita bread is best enjoyed the day it’s made, but it can be stored for later. Once cooled completely, place the pitas in an airtight bag or container at room temperature for up to 3 days. For longer storage, freeze them with parchment paper between each bread to prevent sticking. When ready to eat, warm them in the oven or on a skillet for the best texture.
- 3 tsp dry instant yeast
- 1 tsp sugar
- 6 oz warm water
- 1 tsp salt
- 4 cups bread flour
- In a mixer's bowl add the water, sugar, and yeast. Stir to combine. Set aside for 5 – 10 minutes until the yeast froths.
- Add the flour and salt. Mix using a dough hook for 6 – 8 minutes until the dough is an elastic ball and slightly sticky.
- Then, coat the dough with olive oil on all sides. Cover lightly with a clean towel and let rise in a warm place for 20 minutes.
- Take the dough out of the bowl and divide into 6 even balls. Let them rest for 15 minutes.
- To form the pita, lightly dust a rolling pin and the pita with flour. Roll out to about 8 inches in diameter.
- Heat a cast iron or non-stick skillet over medium heat. Once hot, add a little oil and place pita, one at a time, on the skillet. Cook for 3 minutes on each side. Push down on top with a lid or wooden spoon to get more color if desired.
- Serve immediately.
