Homemade Pita Bread
This baked pita bread is light and delicious allowing you to fill with tons of amazing fillings.
Now, to be totally honest with you, breads are not my strongest skill-but these simple pitas are just so easy to make, that I come back to the recipe time and time again.
How to make Pita Bread:
* 2 cups of White flour(250 grams)
* 8 grams of Dry Yeast
* 1/2 tea spoon Salt
* 3/4 cup Warm water
* 1 tbsp sugar (optional, I don't use)
Pita bread is a flat bread made with yeast and is very popular all over the world.
As I travel around on out sailing boat I found it difficult to buy everywhere. So I decided to make my own and share the recipe with you.
You will find these homemade versions very different from the ones you buy at the shop.
Much softer, fresh and delicious.
Step By Step:
Mix the yeast, sugar, and warm water in a small bowl and leave to rest, until the mixture rises and foams. As it shows on the picture.This can take a different amount of time depending on the temperature of your water and the room. 10-15 minutes should be enough.
In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth.
Add the yeast mixture into the flour and mix well, until a slightly sticky dough begins to form.
Knead the dough on a clean surface for 15 mins until it’s soft, smooth and elastic. Add a bit of flour if needed, to help with the dough sticking to your hands. You probably won't needed.
At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point.
Place the dough in a large bowl. With wet hands, moisten the top of the dough with olive oil, then cover it with a towel.
Set aside in a warm place to rise for about 1 hour. The dough should double in size, during this time.
Once the dough has risen, cut it into four equal parts if you want large pita bread or 8 balls if you want medium to small size pitas. You can even use a scale to be precise. Then, form into dough balls.
Roll each dough piece with a rolling pin on a floured surface, till it’s about 1/4 inch thickness.
To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave as it is, for a ‘rustic’ look.
Place the rolled out dough on a floured surface. Cover it with a slightly damp cloth/towel and let it rest for a further 30 minutes.
Place a baking tray/pan upside down in the oven. Then preheat the oven to 250ºC. Make sure the inverted tray is inside the oven before you start heating your oven, so hits up before you put the pitas in.
Then, carefully place each rolled dough on the inverted pan for 3- 4 minutes.
As soon as you remove them from the oven, cover them with a dry cloth. This will keep the pita soft and will prevent them from crisping up.
You can open them and fill with your favourite fillings or on the top as I did this time.
The flavour and freshness are completely different than the ones you by at the shop.
Best of luck making yours!