Homemade Pita Bread
from kristineskitchenblog.comThis homemade pita bread is easy to make with only 5 simple ingredients. It's soft, fluffy and perfect for serving with your favorite Mediterranean dishes!
Servings: 8 pitas
Calories: 228kcal
Ingredients
- 1 cup warm water 105-115° F
- 1 tablespoon honey
- 2 ¼ teaspoons active dry yeast one packet
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- 3 cups (360 grams) all-purpose flour plus more as needed
Instructions
- Add the warm water, honey and yeast to the bowl of a stand mixer. (If you prefer, the dough can be mixed and kneaded by hand.) Whisk gently. Set aside for 5 minutes until foamy.
- Add olive oil, salt and flour to the bowl. Using the paddle attachment, mix until combined. Switch to the dough hook and knead on low speed for 8 minutes, adding more flour 1 tablespoon at a time if the dough is very sticky. The dough should feel only slightly sticky when you touch it with your finger.
- Cover the bowl with a clean kitchen towel and let rise for 45 minutes to 1 hour, until doubled in size.
- Transfer the dough to a lightly floured work surface and knead it a few times to release any air bubbles. Shape the dough into a ball and cut it into 8 equal pieces. Working with one dough piece at a time, gently shape it into a ball and then use a rolling pin to roll it out into a 6-inch round. (If the dough springs back instead of rolling out well, let dough rest for 5 minutes and then try again - it will relax while it rests.)
- Lay rolled out pita on a sheet of parchment paper and cover with a clean kitchen towel. (If you plan to bake the pita on baking sheets, place 4 pita on each of 2 parchment paper-lined baking sheets then cover.) Let dough rounds rest for 15 minutes. During this time the pita will puff up slightly.
- To bake pita on a baking stone: Place baking stone on middle rack in oven and preheat oven to 450° F. Bake pita in batches (I can usually fit 2-3 on my baking stone), cooking for 2 minutes on the first side (until puffy) and then flipping and cooking for 1 minute on the second side, until pita are lightly golden brown in spots.
- To bake pita on a baking sheet: Preheat oven to 425° F with a rack in the middle position. Line 2 baking sheets with parchment paper and place 4 pita on each baking sheet. Bake one pan of pita at a time, for 5-6 minutes on the first side, until puffy. Then flip pita over and bake for 2-3 minutes on the second side, until lightly golden brown in spots (check the bottoms, as they tend to brown faster than the tops). Repeat with remaining pita.
- Wrap pitas loosely in a clean kitchen towel to keep them warm and soft until ready to serve.
- Once cool, store leftover pita bread in a zip-top plastic bag at room temperature for up to 2 days or in the freezer for up to 3 months.
Video
Notes
- Granulated sugar may be substituted for the honey.
Nutrition
Serving: 1pita | Calories: 228kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 438mg | Potassium: 60mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 2mg
