How to make foolproof homemade Pita bread

Homemade Pita bread has always and continues to be a staple for breakfast or dinner specially when loaded with a bouquet of flavors from chicken, meat, seafood, cheese, and even vegetables.

Before starting this article, let’s get things clear. I am not writing this article to convince you to stop buying Pita bread from the bakery or grocery shop. Moreover, I will not promise you thin, Pita bread loves similar to those that are store-bought. BUT, I will promise you healthy, fluffy, delicious, puffed, and foolproof homemade Pita bread that you will indulge yourself with, especially when they are still hot!

As we all know, Pita bread is a Mediterranean low-sodium, round, flatbread made with wheat flour. As it is being made, it puffs making a pocket to feed with all the delicious goodies that you crave. Although making homemade Pita bread will result in thicker loaves compared to store-bought Pita, homemade Pita bread has always and continues to be a staple for breakfast or dinner specially when loaded with a bouquet of flavors from chicken, meat, seafood, cheese, and even vegetables.

What makes Pita bread different than Naan bread?

Pita bread is usually made with fewer ingredients than those used to make Naan bread. It comprises wheat flour, year, sugar, salt, oil, and water. On the other hand, Naan bread is made with all these ingredients in addition to ghee, yogurt, and egg. Hence, you can easily tell that Pita bread is lower in calories than Naan bread. Moreover, Naan bread is usually thicker than Pita bread.

What are the ingredients of this recipe?

• Flour: wheat flour for sure.
• Yeast: active or instant yeast, both work.
• Sugar: added to the active yeast while rehydrated
• Salt: a very small amount, mixed with flour. Never mixed with yeast
• Vegetable oil: or olive oil. Depending on your preference.
• Water: lukewarm at 43.3°C.

How to make foolproof homemade Pita bread?

• First, Activate the yeast: Dissolve the active yeast with sugar in the water and wait until it froths.
• Second, combine the ingredients: Add the flour, and salt to your kneading bowl or stand mixer bowl. Then pour in the oil and yeast.
• Third, Knead the dough: You can knead using your hands or with the help of a stand mixer. The dough should be soft and elastic.
• Fourth, wait for the dough to rise: Transfer the dough to a greased bowl. Cover it with a kitchen towel or cling film, and place it in a warm place to rise. This will take between 45 to 60 minutes.
• Fifth, split the dough into small equal balls: If you want equal loaves of pita bread, make sure to divide the dough equally. You can get the help of a kitchen scale. Once the balls are ready, cover them and let them rest for 15 minutes before rolling them.

Should you make it in the oven or on stovetop?

Both work. I lean toward cooking them on the stovetop. But here are the directions for both options:

• To bake Pita bread in the oven: Preheat the oven to 250°C. Roll the dough to 1 cm thickness and place it over a baking sheet in a cast-iron skillet. Use the middle rack of the oven to bake the bread. Bake for 2 minutes on one side then flip the loaf and bake for 1 additional minute. At this stage, the bread will puff. Remove from the oven and cover it with a dry clean kitchen towel.
• To cook Pita on the stovetop: Heat a cast-iron skillet over medium-high heat then brush it with olive oil. Roll the loaf of pita and place it in the skillet. Cook the pita for 30 seconds. You will see bubbles forming. That’s when you need to flip the pita on the other side. Cook for 1 to 2 minutes then flip it back. With a spatula, press on the sides of the bread loaf so that the bubble puff and create a pocket. This takes 1 to 2 minutes, and that’s when you know that your pita is ready.

How to eat Pita bread?

• Hummos: whether regular hummus or flavored hummus such as avocado hummus. Add as well little onion pickles and have a super delicious sandwich.
• Feta cheese: pairs well with tomato slices, cucumber, mint leaves, and a drizzle of olive oil.
• Chicken mortadella: especially when paired with pickles and mustard
• Falafel sandwich: try it with the tahini sauce, tomato, and pickles.
• Shawarma sandwich: very delicious, especially with balanced seasoning.
• Fajitas: it makes a loaded meal with colored capsicum and onions.

FAQs about this recipe:

What makes Pita bread puff up?

The heat surrounding the bread pushes the moisture to the middle of the loaf creating this puff/pocket.

Why did my bread not puff up?

Mainly the heat. Make sure to pre-heat the oven or skillet if you are cooking the bread on the stovetop. Also, give the dough ample time to rest and rise.

Can I use oat flour or any gluten-free flour?

Yes, sure you can.

Why is my bread dry?

Once you bake the pita bread, cover it with a kitchen towel. Although the puff will disappear, you will still have the pocket. The bread should remain covered for at least 5 minutes.

Can I make it ahead?

Sure. They last in a zip lock bag in the fridge for up to 3 to 4 days.

Can I freeze this bread?

Yes, you can. Store it in a zip lock freezer bag but make sure to remove any excess air in the bag. You can freeze the bread for up to 3 months.

 Want more dough recipes? Check the below suggestions:

• Homemade pasta
• Focaccia
• Juicy Lebanese spinach fatayer

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