Homemade Pita Bread
This homemade pita bread recipe is the best! It's so easy to make and only requires a few ingredients. It's light and fluffy that tastes so good with all the delicious fillings you can add.
Servings: 8 pitas
Calories: 197kcal
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
Store them at room temperature in a zip-lock bag for 3-4 days. Freezing requires to place them a zip-lock freezer bag and laying wax paper between each pita bread, and make sure all the air is released before sealing. They will keep for about 2-3 months. Warm the bread before serving.
Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 39mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg