Homemade Pita Bread from Simple Family Preparedness. Simple and Quick. You can't mess this u p! https://simplefamilypreparedness.com/?p=8988

Homemade breads are like fresh garden produce…SO MUCH BETTER than what you can buy at the store.  They may look little less uniform or “perfect,” but all of that is made up for in the unprocessed, fresh, delicious taste.  Plus, perfection can get a bit boring anyway…

Such is the case with this homemade pita bread recipe.  I am in love.  They are puffy and soft.  I couldn’t get them all perfectly round, but they have awesome pockets and taste heavenly!  The recipe I used is from Tieghan at Half Baked Harvest, and Tieghan certainly knows how to make an amazing homemade pita!  The only change I made was to decrease the salt and add a bit of sugar. I have made these four times since I found the recipe last month.  We use them for everything.  My kids love peanut butter sandwiches on pita, and I love just a touch of honey.  They are great for mini pizzas, chicken salad, hummus, and more.

Plus, even if you have never made any kind of dough before, you can make these pitas. They are easy to work with.  The dough comes together quickly, and is very workable.   If you don’t want a pocket, roll your dough really thin.  If you like pockets in your pitas, leave the dough a bit thicker (maybe 1/4 inch).  These can also be made using all-purpose white or whole white wheat flour.

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Start by gathering your ingredients.

Homemade Pita Bread IngredientsHomemade Pita Bread Ingredients

Then, add the hot (but not boiling) water, yeast, and sugar to your mixer.

Add Water Yeast and Sugar to homemade Pita Bread

Let that sit for about 5 minutes until the yeast is completely dissolved.

Yeast dissolved pita bread

Now add the oil, salt, and flour.

Add Oil Salt and Flour to homemade pita bread

Start with mixer on low until all ingredients are incorporated.  Then increase speed to medium, and leave running for 5-7 minutes until you have a very smooth dough.  You may need to add a little flour.   Dough should just barely start to pull off the sides of the mixer.  It is better to add too little flour than too much.

Smooth Pita Bread Dough

Coat your hands and a large bowl with a bit of olive oil.  Remove the dough from the mixer and place into the bowl.  Cover with a moist towel, and let rise until double (about 45 min to just over an hour).

Let Pita Bread Dough Rise

Divide the dough into 6-8 balls.  Six is better for a true pocket pita.  Or you can even do 10-12 and make tortillas!  At this point, you can refrigerate your dough for up to a week.  If you want just one pita bread at a time, this is a great option!

Divide Homemade Pita Bread Dough

Using your hands, gently flatten each ball into a disk.

Flatten pita dough into disk

Place the first disk on a floured surface, and roll from the center out, until about 6-7 inches in diameter.  Again, if you do not want a pocket in your pita, use less dough, but still roll it out to about 6 inches in diameter.  If you do want a pocket, the dough should be about 1/4 inch thick when rolled out to 6 inches in diameter.

Roll Homemade Pita Dough

Warm a cast iron skillet or electric griddle over high heat (you want a hot pan).  Once pan is very hot, drizzle a little olive oil in the pan, and then wipe off the excess.

Hot Oil to Pan for Homemade Pita Bread

Lay a rolled-out pita on the skillet and cook for 30 seconds, until you see bubbles starting to form.

Homemade Pita Bread Bubbles

Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side.

The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a spatula or clean towel.

Push for bubbles in Pita Bread

Keep finished pitas warm by wrapping them in a clean towel.

Soft Homemade Pita Bread

Delicious Homemade Pita Bread!

Homemade Pita Bread With Pockets

Homemade Pita Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
Instructions
  1. Add the hot (but not boiling) water, yeast and sugar to your mixer.
  2. Let sit for about 5 minutes until the yeast is completely dissolved.
  3. Add the oil, salt and flour to yeast mixture.
  4. Turn mixture on low and mix until all ingredients are incorporated.
  5. Increase speed to medium and leave running for 5-7 minutes until you have a very smooth dough. You made need to add a little flour. Dough should just barely start to pull off the sides of the mixer.
  6. Coat your hands and a large bowl with a bit of olive oil. Remove the dough from the mixer and place into the bowl. Cover with a moist towel and let rise until double (about 45 min to just over an hour depending on your home).
  7. Divide the dough into 6-8 balls.
  8. Using your hands, gently flatten each ball into a disk.
  9. Place the first disk on a floured surface and roll from the center out until about 8 inches in diameter.
  10. Warm a cast iron skillet or electric griddle over high heat. Once pan is very hot, drizzle a little olive oil in the pan and then wipe off the excess.
  11. Lay a rolled-out tortilla on the skillet and bake for a minute or so, until you see bubbles starting to form.
  12. Flip and cook for another minute or so seconds on the other side, until large toasted spots appear on the underside. Flip again and cook another 15-30 seconds to toast the first side.
  13. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a spatula or clean towel.
  14. Enjoy!

 

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