Homemade Pita Bread
Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
Nutrition Facts
Ingredients
Instructions
In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.
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Continue Reading at Littleferrarokitchen →Chef's Notes
When rolling the balls of dough, don't roll them too thin. Leave about ¼ inch of thickness, this will help the pita create its pocket.
A hot oven is key, so as the dough is resting, pre-heat your oven.
A pizza stone is used in this recipe, which heats as the oven is pre-heating. If you don't have a pizza stone or pizza steal, place a baking sheet, upside down in the oven as it pre-heats.
The best tip: Once you place the pita in the oven, spray each one with a few sprays of water, this will help the pita puff up.
Recipe adapted from Shaya in Food & Wine and The Kitchn
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Reviews from the Original Source
The Metric version needs to be adjusted. 2.5-3C of flour is 300-375 grams, not 687.5 grams.
Thank you so much for this pita recipe! I've tried many pita recipes but this one is the best!
Thank you for the great recipe! I’ve never made pita but you’re recipe seems easy enough to try it. I actually started the yeast mixture a few minutes ago. I’m not sure when to add the salt. Do I add it to the flour?
This recipe is the first pita recipe I have followed that actually pillowed up! They turned out fantastic! Thanks for the great instructions and delicious recipe! Served it alongside the chicken shawarma recipe and my whole family (especially the kids!) loved it
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