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Pita Bread

Easy Pita Bread Recipe

Somewhere between tortillas and naan lies pita bread. One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself. Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.
Prep Time 1 hr 40 mins
Cook Time 5 mins
Total Time 1 hr 45 mins
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4 people

Equipment

  • 1 large bowl
  • 1 wooden spoon
  • 1 rolling pin
  • 1 skillet, or heavy duty pan
  • 1 baking stone, or baking pan

Ingredients
  

  • 2 tsp dry active yeast or 1 packet dry active yeast
  • 1 cup warm water
  • 2 - 2 ½ cups all-purpose flour
  • 1 ½ tbsp olive oil
  • 1 ½ tsp salt

Instructions
 

  • In a large bowl, combine yeast, water, and 1 cup flour. Mix until combined and set aside for 10 minutes
  • Add salt, 1 tbsp oil, and 1 cup flour. Mix until combined and add the remaining flour, if necessary, in small doses until the dough is not sticky nor dry.
  • Kneed dough for 5 minutes, or until the dough is smooth.
  • Place in bowl with remaining oil and cover. Let sit in a warm place until the dough has doubled in size, approximately 1 hour.
  • Remove dough from bowl and roll out into a log. Cut log into 8 pieces and let rest for 15 minutes.
  • Roll each piece into a circle and let rest for 5 minutes.
  • Using a rolling pin, roll each piece into round flatbread's about 1/2 thick.
  • Bake on stone or pan at 475 for 3 minutes, flipping once. Or, cook on skillet or pan on medium heat for 3 minutes, flipping once.

Notes

  • If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.
  • This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.