Easy Pita Bread No Yeast Recipes

EASY PITA BREAD (NO YEAST)

Easy Pita Bread (No Yeast) image

This recipe is very easy and quick to make and yields a soft yet sturdy pita bread that can be used in all sorts of mediterranian recipes. YUM! Note please: The dough needs to rest for 40 minutes.

Provided by Lalaloula

Categories Breads

Time 20m

Yield 7 small pita breads

Number Of Ingredients 6

Ingredients

500 g flour
2 teaspoons salt
4 tablespoons olive oil
300 ml water
1/2 teaspoon sesame seeds
1/2 teaspoon nigella seeds (also known as black cumin)

Steps:

In a big bowl combine flour and salt. Mix in olive oil and water.
Knead into a soft and sturdy dough. It should be smooth. Cover the bowl and allow to rest for 40 minutes at room temperature.
Form dough into about 7 equally sized balls. Roll out the balls to 1/2 inch thickness (note: these wont rise much, so make them as thick as youd like them to be in the end.).
Place on a paper-lined baking sheet, brush with water and sprinkle with the sesame and nigella seeds.
Bake in the preheated oven at 200°C/400°F for 15 minutes or until tester comes out clean.

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

Ingredients

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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