Description
Learn how to make soft, fluffy homemade pita bread with this easy-to-follow recipe using all-purpose and whole wheat flour. Perfect for dipping, stuffing, or enjoying fresh out of the oven or skillet, this recipe guides you through mixing, proofing, and baking or stovetop cooking pita bread for an authentic taste.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour plus 1/2 cup for dusting
- 1/2 cup Whole Wheat Flour
- 1 tbsp Sugar
- 1 tsp Salt
Wet Ingredients
- 1 tbsp Olive Oil
- 2 tsp Yeast
- 1 cup Warm Water
Instructions
- Mix Dry Ingredients: Combine the all-purpose flour, whole wheat flour, salt, and sugar in a large mixing bowl. Stir thoroughly to ensure an even distribution of ingredients.
- Dissolve Yeast: Add the yeast to warm water and stir until the yeast dissolves completely. Pour this yeast mixture along with olive oil into the flour mixture and mix to form a sticky dough mass.
- Knead Dough: Transfer the dough to a floured work surface, dusting with additional flour as needed, and knead for 8-10 minutes until the dough is soft, tacky, and elastic.
- First Proofing: Lightly oil the mixing bowl and place the dough into it. Coat the dough with olive oil to prevent drying, cover, and let it proof for 2 hours until it has doubled in size.
- Divide and Shape: After proofing, gently deflate the dough to release gas. Divide the dough into 10 equal portions, tuck the edges, and shape each into a smooth round ball. Press the center gently and cover with a tea towel to rest.
- Roll Out Dough: Take each dough ball and roll it out thinly and evenly to a 6-inch diameter circle. Place each rolled dough on a baking tray lined with parchment paper, cover with a tea towel.
- Second Proofing: Allow the rolled dough circles to proof for an additional 30 minutes to develop puffiness.
- Preheat Oven: Preheat your oven to 230°C (446°F) with a baking stone inside to ensure high heat for proper puffing.
- Bake Pita Bread: Just before baking, flip each rolled dough onto the hot baking stone. Bake for 4-5 minutes until the pita breads puff up and show light golden spots.
- Alternative Skillet Method: Heat a skillet on the stovetop until very hot. Place the rolled dough on the skillet, cook for about 20 seconds, then flip. The dough will puff up like a balloon within a minute. Flip again and cook both sides until golden and puffed.
- Keep Soft: Immediately after baking or skillet cooking, wrap the pita breads in a tea towel to keep them soft and moist.
- Serve Warm: Pita bread is best enjoyed fresh and warm, making it perfect for sandwiches, dips, or enjoying plain.
Notes
- Use warm water (about 110°F/43°C) to activate the yeast properly without killing it.
- If you don’t have a baking stone, you can bake directly on a preheated baking sheet or inverted baking tray.
- You can make pita breads more fluffy by ensuring proper kneading and adequate proofing times.
- Store leftover pita bread wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
- Reheat pita breads wrapped in foil in the oven or briefly on a skillet before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes per batch
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Pita Bread, Homemade Pita, Middle Eastern Bread, Flatbread Recipe, Yeast Bread, Oven Baked Pita, Stovetop Pita
