Pita Bread Recipe
Making homemade pita bread is easier than you think! And our recipe is practically foolproof. Creating perfect pita bread that puffs up beautifully to form that perfect pocket inside.
Ingredients
- ¾ cup warm water
- 2 ¼ teaspoon active dry yeast 1 package
- 4 teaspoon granulated sugar
- 3 ¾ cups bread flour plus more for dusting
- 1 ½ teaspoon sea salt
- 3 tablespoon extra-virgin olive oil plus more for the bowl
- ¾ cup Greek yogurt whole-milk
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Instructions
- Add the water, yeast, and 1 teaspoon granulated sugar to bowl. Mix to combine, then let the mixture sit for 5 minutes until it’s foamy.
- Add the bread flour, salt, and remaining sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix to combine.
- Add the yeast mixture, olive oil, and Greek yogurt to the dry ingredients. Mix on medium speed to combine using a dough hook for 7 to 10 minutes until it’s soft and slightly sticky. Add more flour as needed.
- Lightly oil a large bowl and place the pita dough in the bowl.
- Cover it with a kitchen towel or plastic wrap, and let rise for two hours until doubled in size.
- Preheat the oven to 500 degrees F.
- Line two baking sheets with parchment paper.
- Turn the dough out onto a lightly floured, clean surface and divide it into 12 equal-sized balls. Cover them with a kitchen towel and let them rise for an additional 20 minutes.
- Roll the balls out into circles that are ¼ to ½ inch thick.
- Place them on the baking sheets one inch apart.
- Place one baking sheet on the center rack of the preheated oven and bake for 7-9 minutes or until puffy and lightly browned on top. *Bake one sheet at a time.
- Transfer the pitas to a wire rack to cool.
Notes
Why is my pita bread not puffing up?
The most common reasons it didn’t puff are;
-The oven was not hot enough. Pita needs a very hot oven, 475–500°F, to puff up.
-The dough was not rolled out thin enough.
-Over-proofing or under-proofing the dough. Can I cook pita bread on the stovetop? Yes, you can. Heat a heavy skillet or griddle over medium-high heat and cook each pita for 1-2 minutes on each side, until it puffs up and has brown spots. Why is my pita bread tough? Overbaking or using too much flour can result in pita bread that is dry and tough. If the dough lacks sufficient moisture, it will not puff up properly.
-The oven was not hot enough. Pita needs a very hot oven, 475–500°F, to puff up.
-The dough was not rolled out thin enough.
-Over-proofing or under-proofing the dough. Can I cook pita bread on the stovetop? Yes, you can. Heat a heavy skillet or griddle over medium-high heat and cook each pita for 1-2 minutes on each side, until it puffs up and has brown spots. Why is my pita bread tough? Overbaking or using too much flour can result in pita bread that is dry and tough. If the dough lacks sufficient moisture, it will not puff up properly.
Nutrition
Calories: 280kcalCarbohydrates: 46gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 1mgSodium: 446mgPotassium: 94mgFiber: 2gSugar: 3gVitamin A: 2IUVitamin C: 0.003mgCalcium: 31mgIron: 1mg
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