Fresh Homemade Pita Bread Recipe Easy

FRESH HOMEMADE PITA BREAD RECIPE (EASY!)

Steps:

• Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms - the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
• Heat oven with a Baking Steel or stone inside at 550ºF. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
• Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions - each ball should roughly weigh 73 g. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let rest 30 minutes.
• Roll out each ball: Flatten one ball, and, using flour as needed, gently roll out with a rolling pin until you have a 6-inch round - the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest 15 minutes.
• Bake the pita: When oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set timer for 2 minutes. If the pita is lightly golden, it's done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
• Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.

THE EASIEST HOMEMADE PITA BREAD RECIPE!

Steps:

• To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
• Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
• Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
• When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
• Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
• Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
• To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
• For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
• , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
• use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
• To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

QUICK AND EASY HOMEMADE PITA BREAD

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!

HOMEMADE PITA BREAD RECIPE

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.

CHEF JOHN'S PITA BREAD

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.

FRESH PITA BREAD

Steps:

• Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other.
• On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month

PITTA BREAD

Steps:

• Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don't worry if it looks a little rough round the edges.
• Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn't stick - this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
• Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
• Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it - you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.