PITA BREAD
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Soft and healthy homemade pita bread recipe does not have to be complicated. Make it in a skillet or oven!
Pita bread is probably the greatest gift of Mediterranean Cuisine to the rest of the world. We are all obsessed with these little pockets of wonder that can be stuffed to make falafel, gyros, shawarma, or other sandwiches. So what exactly is a Pita, who invented it, what makes it so special, and why you should make your own pita? Stay with me to answer all your questions about Pita and also to learn how this nutritious bread can be made at home with minimal ingredients.
WHAT IS A PITA BREAD?
Pita bread is a soft, round pocket bread that is a staple of the Mediterranean countries. It is a simple bread that can either be enjoyed with as a sandwich or wrap or served alongside lamb, steak, falafel, and chicken. It is traditionally accompanied by hummus, baba ganoush, tzatziki, or tabouleh.
WHERE DOES PITA BREAD COME FROM?
Pita bread is also known as Arabic bread, Syrian bread, and Lebanese bread, and dates back to 2500 BC, making it one of the oldest bread to have existed. The food historians have not been able to ascertain the exact origin of Pita bread but it is largely believed to have been invented by the Bedouins or the Amorites. As these tribes traveled through the Arabian and Saharan deserts, the popularity of the bread increased.
WHAT MAKES PITA BREAD SO SPECIAL?
Pita bread has been around for centuries, the very fact that it has stood the test of time is enough testimony for it being special. It is simple, delicious, and most importantly versatile. While it is traditionally enjoyed with Mediterranean dips, it is also great as food-on-the-go. Imagine what our life would be without those easy to carry gyros, shawarma, and falafel wraps. Not to forget the amazing pita chips, that make the best party snack ever.
The main reason why pita bread has stuck around for so long is probably that only a few varieties of bread are as nutritious as a whole wheat pita. It is a good source of fiber and protein, with minimal fat and sugar content. One pita normally has fewer calories than two slices of bread.
The main reason why pita bread has stuck around for so long is probably that only a few varieties of bread are as nutritious as a whole wheat pita. It is a good source of fiber and protein, with minimal fat and sugar content. One pita normally has fewer calories than two slices of bread.
IS IT WORTH TO MAKE PITA BREAD AT HOME?
Beyond doubt yes! The pita bread we buy at grocery stores here in the U.S. is hard and rubbery. Also, keep in mind that store-bought pita has been lying around on the shelf for a few days. Why compromise on the freshness and taste when making pita at home is so simple?
Making pita bread at home is super easy and requires just a few ingredients that you probably already have in your pantry. Enjoy fresh, warm, and fluffy homemade pita with my recipe and you will never buy it from the store again.
ABOUT THE RECIPE
The recipe for pita bread is very simple. The ingredients needed are readily available at home. The bread can be made in a skillet and the oven. Unlike other bread recipes, pita requires very less kneading. The only equipment you will require is a rolling pin and a cast-iron skillet (if you are not using the oven). Here is what we need:
INGREDIENTS
- All-purpose flour
- Wheat flour
- Cornflour
- Active Dry Yeast
- Sugar
- Salt
- Extra virgin olive oil
- Milk
- Water
HOW TO MAKE PITA BREAD (STEP BY STEP)
Combine dry ingredients: In a large bowl whisk together the all-purpose flour, wheat flour, and salt.
Activate the yeast: In a bowl add lukewarm water, lukewarm whole milk, active dry yeast, a little flour, and sugar. Allow the yeast to activate for 8 minutes. When you see a puffy cloud-like texture, your yeast is active. If you do not see any change, your yeast is dead. Use fresh yeast and start over again.
Make the dough: Mix the dry ingredients with the activated yeast, add olive oil and combine. At this point, the mixture will be shaggy. Dust with some flour and knead the mixture inside the bowl. The mixture will be a little sticky, use flour to incorporate everything making sure not to add too much flour.
Let it rise: Lightly grease the dough with some olive oil and keep it covered with a plastic wrap. Set in a warm place and allow it to sit for at least an hour.
Cut and roll: After the dough almost doubles, cut it into equal parts. Roll out into 6-7 inches circles. Use flour while rolling them out to prevent sticking. Try to maintain uniform thickness.
Let rest and rise: Sprinkle some cornflour on the work surface and place the rolled out dough on it. Cover with a clean kitchen towel and allow it to rise for another 30 mins.
Cook pitas on skillet: Heat a cast-iron skillet on high. When it is hot, lower the heat and cook each side of the pita bread for about 30-40 seconds until you see small brown spots.
Cook pitas in the oven: If using an oven, heat the oven to 450F. Place a large baking sheet on the middle rack to heat. Place the rolled-out pitas directly on the baking sheets and bake for about 3 minutes.
Serve: Your fluffy, warm, and soft pitas are ready. Serve immediately with sides of your choice or stuff the pita pockets with falafel, kebabs, or salad.
FREQUENTLY ASKED QUESTIONS
What is Greek Pita bread?
Greek pita bread is also known as the Mediterranean Pita. It is a typical flatbread that has the same ingredients as traditional pita but they are slightly thicker and do not have a pocket. On the other hand, the common pita bread has pockets that are usually stuffed.
Is the oven-baked pita better than stovetop pita?
Pita bread can be made either in the oven or on the stovetop, and both come out great. However, there are some tradeoffs in each of the processes. Pitas made in the oven are more likely to puff up and thus make softer pockets, but they appear a little pale and in my opinion, do not taste as good. The stovetop version may not lead to perfectly puffed pitas but they are tastier and nicely toasted with golden spots on the pitas. The oven version is a time saver because you can make several pitas at once whereas you can only make one at a time on the stovetop. So basically, depending on your needs, choose what works for you.
Why doesn't my pita puff?
The main reason your pita won’t puff could simply be that the oven or the skillet is not hot enough. Make sure that both are well-heated before cooking. But, even if your pita doesn't puff you can have delicious flatbread that tastes awesome with any dip.
Can I use only whole wheat flour?
Yes, you can use only whole wheat flour if that is what you prefer.
Can I make the pita bread recipe gluten-free?
Yes, you can, simply replace the flour here with the same amount of gluten-free flour.
Can the dough be prepared ahead of time?
Yes, you can prepare the dough ahead of time. Allow the dough to rise, use as much as you want. Wrap the remainder in a plastic wrap and place it in a container. You can store this dough in the refrigerator for up to 4-5 days.
SERVING SUGGESTIONS
The
pita bread is so soft, fluffy, and flavorful that you can eat it as it
is! However, it goes really well with all sorts of fillings and dips.
Here are some ideas you might like:
- Stuff it with leftover rotisserie chicken, salads, kebabs, falafel, or shawarma.
- Toast it, cut into wedges, and enjoy with dips like hummus, tzatziki, pesto, or mayo.
- Dip it in saucy shakshouka.
- Serve alongside Indian chicken curry, murgh lababdar, mutton curry, egg masala, lentil soup, or grilled veggies.
STORING SUGGESTIONS
Pita bread is best enjoyed fresh and warm. If you have leftovers you can keep them in an airtight bag for a few days. Warm in a skillet or oven, when you are ready to eat.
You can also freeze your pitas for up to 3 months. Place butter papers between the pitas so that they do not stick together and seal them up in a ziplock bag. When you are ready to eat, warm them up in an oven or skillet.
PITA BREAD
Yield: 10
Prep time: 2 H & 30 MCook time: 15 MTotal time: 2 H & 45 M
Soft and healthy homemade pita bread recipe does not have to be complicated. Make it in a skillet or oven!
Ingredients:
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 3 tbsp cornflour
- 1 cup lukewarm water
- 1 cup lukewarm whole milk
- 2 tsp active dry yeast
- 2 tsp powdered sugar
- 3 tbsp olive oil
- 1 cup all-purpose flour for dusting, rolling, etc.
Instructions:
- In a large bowl whisk together the all-purpose flour, wheat flour, and salt.
- In a bowl add lukewarm water, lukewarm whole milk, active dry yeast, a little flour, and sugar. Allow the yeast to activate for 8 minutes.
- Mix the dry ingredients with the activated yeast, add olive oil and combine. At this point, the mixture will be shaggy. Dust with some flour and knead the mixture inside the bowl.
- Lightly grease the dough with some olive oil and keep it covered with a plastic wrap. Set in a warm place and allow it to sit for at least an hour.
- After the dough almost doubles, cut it into equal parts. Roll out into 6-7 inches circles.
- Sprinkle some cornflour on the work surface and place the rolled out dough on it. Cover with a clean kitchen towel and allow it to rise for another 30 mins.
- Heat a cast-iron skillet on high. When it is hot, lower the heat and cook each side of the pita bread for about 30-40 seconds until you see small brown spots.
- If using an oven, heat the oven to 450F. Place a large baking sheet on the middle rack to heat. Place the rolled-out pitas directly on the baking sheets and bake for about 3 minutes.
- Derve immediately.
Notes:
- Even after 8 mins of activation, you do not see a puffy cloud, your yeast is dead. Use fresh yeast and start over again.
- Make crispy pita chips using your leftover pita bread and enjoy with hummus.
- Use a silicone mat and rolling pin for best results.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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