This homemade pita bread is so delicious that takes you back to the Middle East or Mediterranean cuisine. They are so soft in texture and a lovely flavour to add your favourite fillings.
Every now and then I like to create and include other flavours and cusines to my list of recipes. When I travelled overseas, I loved trying new foods and dishes as I do enjoy eating the different flavours of foods each country has to offer. We are very fortunate that we are surrounded by many different ethnic restaurants that gives us the opportunity to enjoy the wonderful flavours without leaving home.
SIMPLE INGREDIENTS
- lukewarm water
- dry active yeast
- sugar
- flour I used was a combination of spelt flour and all-purpose flour however, using only all purpose flour can be substituted
- Himalayan salt can be replaced with regular salt
- good quality extra virgin olive oil is what I recommend
MAKING THESE HOMEMADE PITA BREAD
First of all, if you are not a baker and making homemade pita is intimating to you, I understand! When I first made these I thought there is no way they will turn out and honestly I was so surprised how easy it really is. All it requires is taking your time and understand that the dough requires resting time. So allow the dough to do it’s thing, resting that is and follow the recipe. I do recommend to make sure your kitchen is warm. Whenever I make my recipes that requires the yeast to rise, a warm kitchen can make all the difference. So turn on your oven for about 5-10 minutes, then turn it off and open the door to allow the warmth of the oven to release.
Kneading: I prefer to knead my dough to get a good feel for the texture, and some like to use a stand mixer, which is fine, as long as you know when to stop mixing. Here you add 2 cups of flour, salt and olive oil to the yeast mixture. Stir until mixture comes together, if too sticky, add some of the ½ cup of flour until you can get all of the bits of flour coming together. Transfer to a lightly floured work surface and begin kneading until the dough is smooth and supple. The dough will be sticky at first, but it should smooth out, and resist adding anymore then the recipe calls for.
Rising time: Transfer dough to a large lightly greased bowl, turning a few times to coat the dough, then cover with saran wrap and towel. Place in warm area, and allow to rise for about an hour or until the dough doubles in size.
Cooking: My preference is to cook these stove top, using a cast iron pan or heavy skillet. Placing each rolled section into the skillet for 30 seconds and flipping it for another 30 seconds to a minute. Cover with a clean towel to keep the pita bread warm and from drying out. The other option is oven baked. Heat oven to 475°F and place a large heavy baking pan. Place pitas directly on the hot baking pan, bake for 2 minutes, then using tongs, carefully flip pita over, and bake for another minute on the other side. Again looking for some golden colour and puffy pitas. Place on a large plate and cover with clean towel.
MANY WAYS TO ENJOY AND USE PITA BREAD
We are so accustom to enjoy this flatbread as a open pocket by adding fillings with a variety of ingredients, such as a falafel. However, there are many other ways to enjoy it. Whether it’s in a shawarma or dipping it in a soup or stew and some enjoy it as a meal with different sauces. Here are a few ideas you can find on my blog:
- EASY HOMEMADE HUMMUS
- GUACAMOLE DIP
- TZATZIKI
- SOUPS and STEWS
- GREEK-STYLE MEATBALLS WITH LADOLEMONO SAUCE
- MAIN MEALS WITH SAUCES and I have many recipes to choose from including in the Hungarian recipe section
FILLING IDEAS TO ADD TO YOUR PITA
- RAW VEGGIES: lettuce, spinach, kale, red cabbage, peppers, red onion, carrots, tomatoes, avocado, green onions, cucumbers, radishes, sprouts, microgreens
- COOKED VEGGIES: mushrooms, zucchini, peppers, onion family, sun-dried tomatoes, cauliflower, broccoli, corn
- FRUIT: olives, lemon or lime, pears, apples
- BEANS: chickpeas, black beans, kidney beans
- HERBS AND SPICES: parsley, cilantro, ginger, garlic, cayenne, paprika, chili, cumin, oregano, dill, thyme, mint
- CHEESE: sharp cheddar, feta, goat cheese, Parmesan cheese
- TOPPINGS: guacamole, tzatziki, hummus, sour cream, Greek yogurt
If you have any other ideas, I would love to hear them 🙂
Homemade Pita Bread
Equipment
- cast iron skillet or heavy skillet
- baking sheet (optional)
Ingredients
- 1 cup lukewarm water
- 1 tsp dry active yeast
- 1/2 tsp sugar
- 1 1/2 cups organic light spelt flour
- 1 1/2 cups organic unbleached all-purpose flour (option: 3 cups all-purpose flour)
- 1/2 tsp Himalayan salt
- 1 tbsp extra virgin olive oil
Instructions
- In a medium bowl, combine the spelt and all-purpose flour together.
- In a large mixing bowl, add lukewarm water, yeast and sugar and give it a stir until the ingredients are combined and dissolved. Add ½ cup flour and whisk together. Place the mixing bowl in a warm place, cover with light towel for about 10-15 minutes, until the yeast begins to activate and a sponge forms.
- Add 2 cups of flour, salt and olive oil to the yeast mixture. Stir until mixture comes together, if too sticky, add some of the ½ cup of flour until you can get all of the bits of flour coming together. Transfer to a lightly floured work surface and begin kneading until the dough is smooth and supple. The dough will be sticky at first, but it should smooth out, and resist adding anymore then the recipe calls for.
- Transfer dough to a large lightly greased bowl, turning a few times to coat the dough, then cover with saran wrap and towel. Place in warm area, and allow to rise for about an hour or until the dough doubles in size.
- Deflate the dough and place it on clean work surface. Divide the dough in 8 equal pieces and shape them into balls. Cover with towel, and leave them to rest for 10 minutes.
- Dust lightly with flour a work surface, and using a rolling pin, roll out pieces into a 8 inch circle and about quarter inch thickness.
- Heat a cast iron skillet over medium-high heat. Sprinkle a couple drops of water into the skillet and if beads form and it sizzles, then it’s ready, then brush with olive oil. Place one pita at a time in the skillet for about 30 seconds and bubbles form on the surface, then flip the pita and cook for about 1 minute on the other side or until large toasted areas appear on the underside, and pita is puffy. Transfer to a large plate and cover with a clean towel, and then continue with the rest of the pita dough.
- Serve it up with your favourite fillings and enjoy!
Notes
Nutrition
HOW TO MAKE PITA BREAD
Activate yeast: In a large mixing bowl, add lukewarm water, yeast and sugar and give it a stir until the ingredients are combined and dissolved. Add ½ cup flour and whisk together. Place the mixing bowl in a warm place, cover with light towel for about 10-15 minutes, until the yeast begins to activate and a sponge forms.
Kneading: I prefer to knead my dough to get a good feel for the texture, and some like to use a stand mixer, which is fine, as long as you know when to stop mixing. Here you add 2 cups of flour, salt and olive oil to the yeast mixture. Stir until mixture comes together, if too sticky, add some of the ½ cup of flour until you can get all of the bits of flour coming together. Transfer to a lightly floured work surface and begin kneading until the dough is smooth and supple. The dough will be sticky at first, but it should smooth out, and resist adding anymore then the recipe calls for.
Rising time: Transfer dough to a large lightly greased bowl, turning a few times to coat the dough, then cover with saran wrap and towel. Place in warm area, and allow to rise for about an hour or until the dough doubles in size.
Rolling out dough: Deflate the dough and place it on clean work surface. Divide the dough in 8 equal pieces, then allow them to rest before rolling out. Cover with towel, and leave them to rest for 10 minutes. Dust lightly with flour a work surface, and using a rolling pin, roll out pieces into a 8 inch circle and about quarter inch thickness.
Stovetop: Heat a cast iron skillet over medium-high heat. Sprinkle a couple drops of water into the skillet and if beads form and it sizzles, then it’s ready, then brush with olive oil. Place one pita at a time in the skillet for about 30 seconds and bubbles form on the surface, then flip the pita and cook for about 1 minute on the other side or until large toasted areas appear on the underside, and pita is puffy. Transfer to a large plate and cover with a clean towel, and then continue with the rest of the pita dough. (This is the way I made this recipe)
Prepare the wraps while they are still warm to avoid the pita cracking while folding them. To enjoy them the next day, place them in the microwave for about 10 seconds to warm them, or in a toaster oven. Enjoy these super delicious soft pita flatbreads to your liking!
