Homemade Pita Bread
We’re banding together for a virtual progressive dinner. Our meal today is focused on Middle Eastern fare, and I’ve baked up some picture-perfect Homemade Pita Bread for the table. This yeast bread recipe is tender and delicious!
This Flatbread Recipe is SO much better than anything you can find in the grocery store. Give it a try!!!
Homemade Pita Bread
Pita bread has been on my bucket list for years. What I can find locally tastes nothing like the soft pillowy bread I ate as a child. I made gyros this summer and was disappointed yet again, with the quality of pita in our markets. I was delighted with this puffed up pocket bread I baked on my pizza stone.
Tips for Making Pocket Bread
There’s a bit of a learning curve when making a homemade pita bread recipe. Rolling out my balls of dough did not produce perfect rounds. Some were nearly ideal spheres, but others had an amoeba-like quality! Nevertheless, they were delicious!!
- Before starting, make sure your yeast has not expired. PRO-Tip: Did you know you can store yeast in the freezer to extend its lifespan?
- If you have a stand mixer with a dough hook, this is a super easy way to knead your bread. Note: During the kneading process, check the temperature of your mixer by placing your hand on top of the motor. If it’s hot, give it a rest before proceeding.
- When proofing the dough, the ideal temperature is about 85 degrees. Forcing it to rise at a warmer temperature will result in substandard results.
- Rest the dough for about 15 minutes before rolling helps the gluten relax and assists in the rolling process. But the real goal of soft, tasty pocket bread or pita bread was achieved!
- Using a hot pizza stone in the oven is key. It replicates the classic method of making pita bread.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re sharing a Middle Eastern/Moroccan Menu, and our event is hosted by Susan, who blogs at The Wimpy Vegetarian. We have a full menu of ideas to tempt you into the kitchen and release your inner-Ottolenghi. If you’re looking for something new to try, check out these wonderfully creative dishes!
Progressive Eats Middle Eastern/Moroccan Menu
- Pomegranate Green Tea Mojito from The Redhead Baker
- Hummus Tehina from Food Hunters Guide to Cuisine
- Lamb Chelo Kebab from Spice Roots
- Prawns, Feta, and Tomatoes over Couscous from The Wimpy Vegetarian
- Homemade Pita Bread from That Skinny Chick Can Bake
- Jeweled Persian-Style Rice (Gluten-Free) from The Heritage Cook
- Pomegranate Posset from Mother Would Know
- Moroccan Shortbread Cookies with Cracked Tops (Ghoriba Bahla) from Pastry Chef Online
- 1 package instant yeast, I used Red Star Platinum yeast
- 1 teaspoon sugar
- 1 1/2 cups warm water
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 1 teaspoon olive oil
- In your heavy-duty stand mixer fitted with the dough hook, combine the yeast, sugar, and warm water, and blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. Mix for about 4 minutes until the dough forms a ball.
- Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Oil a mixing bowl and place the dough into the bowl. Turn it over so an oiled surface is on the top, cover with plastic and move to a warm, non-drafty spot in your kitchen. Let rise until double in size, about 1½ hours.
- When the dough is almost done proofing, place a large pizza stone on a lower oven rack and preheat the oven to 500º.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball. Dust dough balls with flour and keep them covered with a towel or plastic wrap. Allow the balls of dough to rest, for 15 minutes.
- Using a rolling pin, roll each dough ball into a 6-8-inch round, about ¼-inch thick. So that it puffs up properly, make sure the round is smooth and without any folds. Cover the rounds after they're rolled.
- Place two of the rounds on the pizza stone and cook for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch carefully so they don't burn. Cool on a wire rack before serving.
Serving Size:1 pita
Amount Per Serving: Calories: 227Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 268mgCarbohydrates: 44gFiber: 2gSugar: 1gProtein: 8g