A light tender easy to make pita bread recipe that is still strong enough to completely fill up. This pita is easy to make and delicious to eat
Yes, I made this Easy to Make Pita Bread recipe! You may think that isn’t such a big deal, but it was to me. I’ve never done it before.
One of my friends, Debbie from the Mountain Kitchen, has posted some Gyro recipes recently that I really wanted to try. She has made them vegetarian or with meat and has shown how versatile they can be. The Greek dressing that she makes is delicious!
I had some fresh chicken breasts in the refrigerator when I saw Debbie’s Chicken Gyro recipe, and I knew exactly what our dinner was going to be. I went to the store to get the remaining ingredients that I needed but just couldn’t get excited about the commercially made pita bread. It can be doughy, tough or chewy and not all that flavorful. I went home with everything that I needed to make Gyros except the pita bread. I decided to make my own. If the pita experiment failed, we always had the salad option.
I found a King Arthur Flour (KAF) recipe in their Spring 2015 “Sift” publication, that looked easy enough. I couldn’t believe how soft and silky the dough was. Silk and baby butts came to mind. One thing that I found was if you rolled most of the air out of the dough, they baked a little flatter and stayed softer which made a pita that was easier to cut and stuff. The pitas that retained more air puffed up and were crispier. They were delicious, and I actually just ate them as a side to a Greek salad.
You will need a baking stone that can take a hot oven for this recipe. I actually baked 2 at a time, and that worked well.
John and I really enjoyed this dinner. He was so impressed with the pita bread that he told his friends at the gym about them. I thought that was pretty funny, guys pumping iron and talking about baked pita bread. You always hear that homemade is better than store bought, and in this case, it’s true!
- 2 teaspoons of instant or active dry yeast 1 packet
- 1 cup warm water warm to touch but not hot (100 to 105 degrees F
- 1 teaspoon of granulated sugar or honey
- 2 teaspoons olive oil
- 2 1/2 cup Unbleached All-Purpose flour
- 1 teaspoon sea salt
- Lightly grease a large bowl and set aside (I used olive oil)
- In a separate large bowl, stir together water, sugar (or honey), and yeast. Let stand for 5 minutes, or until bubbly. Stir in oil.
- In a medium bowl, stir flour and salt together. Stir flour mixture into the water yeast mixture bowl, and stir until a craggy dough just comes together. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in the greased bowl. Cover with plastic wrap, and let rise until doubled in size, 1 to 2 hours.
- Preheat the oven to 500 degrees F with a baking stone placed on the middle rack.
- Turn the dough out onto a lightly floured surface and deflate. Roll into a 16-inch roll approximately 2 inches thick. Cut 8 equal sized pieces.
- Roll each piece into a ball. With a lightly floured rolling pin, roll into 6-inch circles, about 1/4 inch thick. Let rest covered with a clean dish towel for 30 minutes.
- Working in batches, transfer the dough rounds to the hot stone using a pizza peel or large metal spatula. Bake until the rounds turn lightly golden, approximately 5 minutes.
- Remove from the oven and cool completely on a cooling rack.
- Transfer to a large zip-top bag to store.
Since making this pita bread, I’ve learned that instant or rapid rise yeast is finer and doesn’t need to be activated in water. It can all be mixed together all at once, without worry that the yeast will fail.