Pita
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 40 min
- Makes: 6 pieces
- Cost: Low
- Note + at least 3 hours and 10 minutes of rising in total (the cooking time refers to all pieces)
PRESENTATION
Pita bread is such a staple across Greece and the Middle East. And there's a really good reason why. This pita bread recipe is all about keeping it simple, you know? Just a handful of everyday ingredients, plus a bit of hands-on time. You end up with soft, tender rounds that puff up and get golden in the pan or oven. Seriously good.
It’s not just about making bread, either. It’s about creating something you can stuff with all sorts of fillings. Classic gyros? For sure. Kebab or scooping up creamy hummus? Absolutely. People in Greece eat pita with pretty much everything—from grilled meats to roasted veggies. And look, it’s just as good with spicy falafel or smoky babaganoush.
Homemade pita bread is different because of its versatility and freshness. You get a moist bite every time, with a flavor that's a bit nutty and sweet. Which is great. This easy pita bread recipe is perfect for anyone who wants to try traditional Mediterranean or Middle Eastern bread at home without fancy tricks or hard-to-find stuff. Pretty simple.
It’s awesome for family dinners or parties, where everyone can build their own sandwich or wrap. Try it warm, fresh out of the oven. You’ll notice how the crispy edges give way to a pillowy middle that soaks up sauces. Some folks like to slice their pita into triangles for dipping, while others keep it whole and fill it up like a pocket.
The best part? You can mix it up every time. Try adding herbs to the dough or switching up your sides with pickled veggies or spicy spreads. From street food to a meal centerpiece, traditional pita bread makes every dish feel more fun and easygoing. Once you figure out how to make pita bread at home, you'll see just how many ways you can use it. Whether you're into strong tastes or keeping it fresh and simple, it's way way better. Enjoy exploring the world of pita bread and all its endless possibilities! It's really, really fun.
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INGREDIENTS
- For 6 pitas (with a diameter of 8 inches)
- Manitoba flour 2 cups (250 g)
- Type 00 flour 2 cups (250 g)
- Water 1 ¼ cup (300 g)
- Fresh brewer's yeast 2 tsp (10 g)
- Malt 0.4 oz (10 g)
- Extra virgin olive oil 0.67 tbsp (10 g)
- Fine salt 1.8 tsp (10 g)
- To cook
- Extra virgin olive oil to taste
How to prepare Pita
To make the pita, mix the all-purpose flour and bread flour in a bowl 1, then add the crumbled fresh yeast 2 and the malt 3.
Pour the water slowly 4 and mix with your fingertips to combine the ingredients 5, then move to the work surface and continue to knead the dough 6.
When you have a homogeneous mixture, add the salt and knead again to incorporate it 7. Finally, add the oil in 2 or 3 additions 8, working until fully absorbed 9.
At this point, cover the dough with a bowl and let it rest for 10 minutes 10. After this time, knead the dough again to form a ball 11 and transfer it to a large oiled bowl. Cover with plastic wrap and let rise for about 2 hours 12; during rising, the dough should almost triple in volume.
Transfer the risen dough to the work surface 13 and shape it into a loaf, then divide it into 6 portions of about 5 ounces each 14. Fold the edges towards the center, then roll them on the work surface to form each into a ball 15.
Place the balls on a tray greased with a little oil 16, cover with plastic wrap or a dish towel, and let rise for another hour. After the rising time, flatten each ball on a lightly floured surface, first with your fingers 17 and then with a rolling pin 18 until it's 8 inches in diameter.
Once all are ready, proceed with cooking: heat a little oil in a non-stick pan and place the pita inside 19. Cover with a lid and cook over medium-low heat for 2-3 minutes 20, then remove the lid and flip it to the other side 21.
Press with a wooden spoon to release the air from the bubbles that form, and continue cooking for another 3-4 minutes 22. As they are cooked, stack the pitas on a plate 23 and cover them with a towel. Your pita is ready to be enjoyed 34!