Easy As Pita Bread Recipes

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EASY PITA BREAD



Easy Pita Bread image

Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!

Provided by Bitsie

Categories     Yeast Breads

Time 3h4m

Yield 16-32 rounds

Number Of Ingredients 6

2 cups warm water
1 teaspoon sugar
1 package dry yeast (or 1 tb)
5 cups all-purpose flour
1/4 cup vegetable oil
2 teaspoons salt

Steps:

  • In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
  • Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
  • With wooden spoon, beat in enough of the remaining flour to make stiff dough.
  • Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
  • Place dough in lightly greased bowl, turning to grease all over.
  • Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
  • Divide dough into 16 or 32 pieces.
  • On lightly floured surface, roll each piece into 7" or 4" rounds.
  • Cover and let rise for 15 minutes or until slightly risen.
  • Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
  • Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
  • Repeat with remaining pita rounds.
  • Let cool between damp tea towels.
  • Pitas will collapse and soften slightly, but pocket will remain.
  • (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
  • Makes 16 7" pitas or 32 4" pitas.

HOMEMADE PITA BREAD RECIPE



Homemade Pita Bread Recipe image

My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!

Provided by Suzy Karadsheh

Categories     Pita Bread

Time 1h48m

Number Of Ingredients 6

Water
2 tsp active dry yeast
1/2 tsp sugar
3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
1 to 2 tsp kosher salt (I used Diamond Crystal kosher salt)
2 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil), more for the bowl

Steps:

  • In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
  • Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
  • Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
  • Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
  • Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
  • Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
  • Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
  • To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over 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 is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

Nutrition Facts : ServingSize 1 whole pita, Calories 205 calories, Sugar 0.4 g, Sodium 1.6 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.4 g, Fiber 1.5 g, Protein 5.2 g, Cholesterol 0 mg

QUICK AND EASY HOMEMADE PITA BREAD



Quick and Easy Homemade Pita Bread image

Make your own puffed-up pita pockets. This easy and basic homemade pita bread recipe uses just flour, water, sugar, yeast, salt, and olive oil.

Provided by Diana Rattray

Categories     Lunch     Dinner     Side Dish     Bread

Time 2h30m

Yield 10

Number Of Ingredients 6

1 1/4 cups warm water, divided ; at about 110 F
2 teaspoons active dry yeast
2 teaspoons granulated sugar
3 1/2 cups all-purpose flour , plus more for dusting
1/2 teaspoon salt
1 tablespoon olive oil, plus more for greasing

Steps:

  • Gather the ingredients.
  • Pour yeast into 1/4 cup of the warm water. Add sugar, mix well, and let stand for 10 minutes.
  • Sift the flour along with the salt into a bowl.
  • Form a well in the center. Pour in the yeast mixture, the remaining cup of warm water, and 1 tablespoon of olive oil.
  • Begin to mix with your hand, a wooden spoon, or the dough hook of a standing mixer to form a dough.
  • Turn dough out onto a floured surface and knead for about 10 to 15 minutes, or use the stand mixer and dough hook, until the dough is smooth and soft but not sticky. If needed, add more flour until the dough comes together nicely.
  • Oil a large bowl and place the dough in the bowl. Turn to coat the entire surface with oil. Cover with a damp cloth and put the dough in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in size.
  • Preheat the oven to 475 F. Place a heavy baking sheet or baking stone on the lowest rack of the oven. With the help of a rolling pin, roll the dough out, then fold and roll again. Close like a book, roll again, and close again, repeating the process a few times to get the air bubbles out of the dough. Shape the dough in a rectangle of about 9 x 12 inches and about 1/2 inch thick.
  • Divide the dough into 10 pieces and cover with a dampened towel.
  • Flour your work surface and rolling pin. Roll and turn each ball as you would shape a pie crust. Each pita should be about 1/4 inch thick and about 7 inches in diameter.
  • Sandwich each dough circle between floured cloths and let them rest while you roll the remaining dough balls.
  • Lightly sprinkle the hot baking sheet or baking stone with flour. Place as many pitas as will comfortably fit.
  • Bake for about 5 minutes or until they just begin to show some color, carefully flipping them about halfway through.
  • Remove from the oven and cover with a clean kitchen towel until cooled. Repeat the baking process with the remaining dough. Serve with your favorites dishes, and store in a bread bag for up to three days.
  • Enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 108 mg, Sugar 1 g, Fat 2 g, ServingSize 10 servings, UnsaturatedFat 0 g

CHEF JOHN'S PITA BREAD



Chef John's Pita Bread image

Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
1 cup all-purpose flour
1 ½ tablespoons olive oil
1 ¾ teaspoons salt
1 ¾ cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided

Steps:

  • Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
  • Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
  • Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
  • Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
  • Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
  • Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
  • Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
  • Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
  • Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g

EASY AS PITA BREAD



Easy As Pita Bread image

this recipe is real easy. My mother in law came to visit once from jordan and ever since my husband refuses to eat toast. but hey! i usually do the dough at night and bake it in the morning. but you dont need to leave it so much. just make sure the oven is real hot and dont open it too much.

Provided by tabbakh

Categories     Yeast Breads

Time 45m

Yield 8 breads, 2 serving(s)

Number Of Ingredients 6

2/3 teaspoon dry active yeast
2/3 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup warm water
3 cups flour

Steps:

  • add the first five ingredients together and leave them for at least ten minutes covered.
  • mix with the flour. i usually use standard grade white flour and if i need more when im mixing up the dough i use wheatmeal flour.
  • mix up the dough until you get it to bounce back slightly when you press it. it shouldnt be sticky.
  • cover it with flour, leave it to rise covered for at least thirty minutes.
  • divide up the risen dough into eight pieces and roll each one out.
  • make each protion 15/18 cm in diameter.
  • leave to stand for 10 minutes before baking.
  • dont open the oven too much.
  • take out the bread as soon as it has finished rising.
  • you can freeze it after it has cooled down and reheat it for use later.
  • note, its ok for the bread to go flat again after you take it out of the oven.

HOMEMADE PITA BREAD



Homemade Pita Bread image

This is an easy version of pita bread. It is far better than the stuff you get in the grocery stores or markets. It's not even close. And not only is it delicious to eat, but it's also easier to make than you might think. Fill it with a variety of meat or sauces or make shawarma sandwiches whatever way you want.

Provided by Zainab Pervaiz

Categories     Flat Bread

Time 2h50m

Yield 10

Number Of Ingredients 7

1 ½ teaspoons instant dry yeast
1 cup warm water, or more as needed
1 tablespoon white sugar
2 cups all-purpose flour, or more as needed
2 tablespoons olive oil, divided, or as needed
1 tablespoon milk powder
½ teaspoon salt

Steps:

  • Sprinkle yeast over 1 cup warm water, then add sugar. Let sit until bubbles form in the water, 5 to 10 minutes.
  • Mix 2 cups flour, 1 1/2 tablespoons olive oil, milk powder, and salt together in a stand mixer fitted with the dough hook attachment until combined. Add yeast mixture and knead on low speed; it may look unmanageable at first but in a few minutes it will leave the sides of the bowl and form a ball. Continue to knead gently until ball is soft and smooth. If dough is too dry and hard, add 1 to 2 tablespoons warm water. If dough is too wet, add a little flour.
  • Cover the dough with plastic wrap and leave in a warm place until it has doubled in size, 2 to 3 hours.
  • Transfer dough to a floured work surface. Roll into a cylinder shape or flatten it with your hands and divide into 10 equal pieces. Form each piece into a ball, cover with greased plastic wrap, and let rise for 8 to 10 minutes.
  • Sprinkle a small amount of flour onto the work surface. Take one dough ball and gently flatten it with your fingers or a rolling pin into a 6- to 8-inch circle, about 1/4 inch thick. Repeat with remaining balls. Cover and let rise one more time, 8 to 10 minutes.
  • Heat a large skillet over medium-low heat. Lightly grease with remaining olive oil and place pitas into the skillet. Cook until bubbles form and pitas puff up, 2 to 3 minutes. Flip and cook, without turning, until completely puffed up, another 2 to 3 minutes.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 20.9 g, Cholesterol 0.1 mg, Fat 3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 121.8 mg, Sugar 1.7 g

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From goodrecipeideas.com


GOLDEN PITA BREAD - EASY AS COOKIES
2014-12-21 For Bread 42 of 2014, I made Golden Pita Bread to go with some hummus that I had leftover in the fridge. I recall making this bread before several years ago, but I didn't have a chance to write about it at the time. The recipe was very easy to make. The dough came together quickly and easily, with little work required. It was a relatively quick ...
From easyascookies.com


PITA BREAD - EASY 2 INGREDIENT - FED BY SAB
2021-09-14 Prepare the Dough. 1 In a medium sized bowl add the greek yogurt. 2 Gradually add in the flour. Mix after each addition. 3 When a dough ball starts to form turn the dough out onto a work surface (ex. clean kitchen counter). 4 Knead the dough for 5 – 10 minutes or until a smooth elastic dough forms.
From fedbysab.com


THE BEST PITA BREAD RECIPE HOMEMADE, 100% EASY AND QUICK
2022-01-28 Preheat the oven to 500 degrees Fahrenheit and place a pizza stone or a large cast-iron pan inside. Using flour, gently dust a clean surface. After pounding the dough down, turn it out onto the surface. Divide the dough into eight equal portions and roll each into a ball.
From weanswerall.com


44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME
2020-06-18 Chicken Caesar Pitas. Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin. Go to Recipe.
From tasteofhome.com


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