This homemade pita bread is soft and luscious and satisfying! Who doesn’t like fresh homemade bread?And you will love this one because it is easy peasy.
The first thing we are going to do for this homemade pita bread recipe is make a sponge with flour and yeast. Once that is made we will add the remaining ingredients and knead them in. If you have a stand up mixer that would be great. Just use the hook and you are golden.
If you need to knead this by hand that is fine too! Simply place the sticky dough on a floured counter and knead until it is smooth.
Really the longest this recipe will take is you waiting for it to rise. Once that is done, it is very fast to finish.
We are not going to gook this pita bread in the oven. We will instead do so on a hot skillet.
This is what you are going to need to make this wonderful homemade pita bread recipe –
FIRST MAKE THE SPONGE –
7 grams (.25 ounces) of instant, active yeast
1 cup (236 grams) warm water
1 cup (130 grams) all-purpose flour
Place the yeast in a bowl and add the water and flour. Whisk until mixed in and set aside until a bubbly sponge forms.
SECOND STEP –
1 1/2 (22.5 grams) tablespoons olive oil
1 1/2 ( 9 grams) teaspoons salt
1 3/4 (219 grams) cups flour
Add all of the ingredients into the sponge.
If you are using a stand up mixer, place the bowl in its place and start kneading with the dough hook. Scrape down the sides of the bowl with a spatula. Knead for about 5 minutes. If the dough continues to be sticky you can add up to another 1/4 cup of flour.
If you are kneading by hand, mix the ingredients and dump them onto a lightly floured counter. Knead for about 20 minutes, until the dough is no longer sticky. If the dough continues to be sticky, go ahead and add up to 1/4 cup more of flour.
THIRD STEP –
Once the dough is ready, lightly oil a bowl and roll the dough in it so as to cover it all with some of the oil. If you are using the mixers bowl, clean it off before hand.
Cover the bowl with plastic wrap or aluminum foil and place it in a draft free corner until the dough doubles in size.
FOURTH STEP –
Once the dough has doubled in volume, dump it onto a lightly floured counter.
Gently flatten the dough with your hands, into a disk. Cut it into 8 wedges. Try and keep them all the same size.
Form 8 balls by pilling the edges and pinching them at the bottom or by rolling it in your palm.
Cover the balls of dough with a clean, damp kitchen towel and allow to rest for about 15 minutes.
FINAL STEP –
Heat a skillet, preferably cast iron, on medium heat. Lightly oil it.
Start stretching the balls with your hands. Stretch them out until they are thin and round, about 8 inches wide.
Place the flat bread on the skillet and cook for about 2 to 3 minutes, until bubbles start forming on the top of the dough and the bottom is browned.
Flip the flat bread and cook the other side for an extra 2 more minutes.
Serve with your favorite toppings — hummus, Greek yogurt, butter, peanut butter, etc.
Keep the bread in a sealed plastic bag.