Easy Homemade Lebanese Pita Bread Recipe (Shawarma)
Nothing beats the taste of warm, puffy, freshly baked Lebanese pita bread. This recipe is so easy, you'll wonder why you ever settled for store-bought pita.
Nutrition Facts
Ingredients
Instructions
Pour the lukewarm water, yeast and sugar (optional) into the mixing bowl of a stand mixer. Stir. To check whether the yeast is fresh, let the mixture stand, uncovered, in a warm place. If the yeast is fresh, it will activate and be bubbly within 15 minutes. Add the whole wheat, all-purpose flour, salt and olive oil to the activated yeast mixture. Using a dough hook attachment, mix on low speed in a stand mixer until the dough comes together - about 3 minutes. Raise the speed to medium and mix. The dough is done when it is smooth and elastic but still sticky and separates cleanly from the side of the mixing bowl - about 3-5 minutes. Note: the dough can also be mixed in a large mixing bowl with a wooden spoon and then kneaded by hand.
Using a dough scraper or your hands, scrape away the dough from the sides of the mixing bowl to form a smooth ball. The seam side should be underneath the ball.Drizzle a little olive oil on top and cover the entire surface of the dough ball including the bottom with oil. Cover the bowl with a damp towel or silicone cover and place it in a warm spot. Let the dough rise until it doubles in size - about 1- 1 1/2 hours.
Place a pizza stone on the middle rack. If you don't have a pizza stone or pizza steel, use an inverted cast iron skillet. Preheat the oven to 500°F. Once the oven reaches 500°F allow it to continue to heat for 30 minutes.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cloveandcumin →Chef's Notes
Make sure the dough does not dry out - It is important to brush the dough balls with oil and cover the dough at all times . This prevents the dough from drying out - the water in the dough creates the steam necessary for the pita to puff up and get its signature pocket.
Moisture is the secret to the giant pocket - The kneaded dough should be smooth but still a little sticky - the ideal kneaded pita bread dough is a little sticky before the first proof.
Pita will not puff up if the oven temperature falls - If the pitas stop puffing up, close the oven door for about 2-4 minutes so that the oven can heat up before baking more pitas.
Nutrition
A single serving of this Lebanese Pita Bread has about 201 calories, 3.5 grams of fat,, 4.7 grams of protein, and 35.9 grams of carbohydrates.
This recipe yields approximately eight servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
This bread was perfect. So light and fluffy. I can't wait to make it again.
I had no idea it was so easy to make your own homemade pita bread at home! This tasted so much better and fluffier than store bought! I'm going to be making this recipe again and again!
I can safely say goodby to store bought after making this on my own. They came out perfect! Nothing like homemade!
This looks and sounds fabulous! Love this recipe.
I love this homemade recipe!! It's so easy to make and the recipes to go with it are endless.
I loved these! the taste of the whole wheat was so good - so much better than anything store bought
This pita bread is amazing, making your own at home just does not compare to the store bought ones!
Pure pillowy perfection! The aroma, the texture – it's like a slice of Middle Eastern heaven right in my kitchen. Such a rewarding recipe to make!
This was so easy with the stand mixer! I don't think I can go back to storebought now!
Did you make this recipe?
Leave a Comment