Easy As Pita Bread Recipes

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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
Calories186.6 calories
Carbohydrate33.1 g
Fat3.6 g
Fiber1.3 g
Protein4.8 g
SaturatedFat0.5 g
Sodium510.9 mg
Sugar0.1 g

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.

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.

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.

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