THE EASIEST HOMEMADE PITA BREAD RECIPE!
The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.
Provided by Eli K. Giannopoulos
Categories Breads
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 pita, Calories 308kcal, Sugar 0.2g, Sodium 4.7mg, Fat 0.9g, SaturatedFat 0.1g, TransFat 0g, Carbohydrate 64.1g, Fiber 2.6g, Protein 9.1g, Cholesterol 0mg
HOMEMADE PITA BREAD - GREEK FLATBREAD RECIPE
A healthy Homemade Pita Bread Recipe. The softest & most flavorful. Made with Greek yogurt & without yeast.
Provided by [email protected]
Number Of Ingredients 7
Steps:
- In a mixing bowl whisk together all of the ingredients except of flour.
- Start incorporating the flour into the mixture while mixing the dough with your hands.
- Depending on the strength of the flour you're using you may need to add a bit less or a bit more. Knead the dough for a minute or two until it feels very soft but without leaving fragments on your hands.
- Shape dough into a ball, cover with a tea towel and rest at room temperature for 2 hours.
- With a knife or dough cutter, divide the dough into 6 pieces.
- Shape each piece into a ball.
- Lightly flour your working surface, take the first dough ball and roll on all sides (flip it once) until you have a 19 cm / 7.4 inch round flatbread.
- Heat a non-stick pan over medium heat. Dip some paper towel into a bit of oil (I prefer olive oil) and lightly grease the bottom of the pan.
- Add the first flatbread and cook for 1-2 minutes on each side (don't let the pan get smoky hot remove from heat to cool if so). Flip the flatbread using a flat spatula.
- You may add flatbreads on top of each other creating a pile until you're finished making them. This way they won't air dry and stay more "elastic" if you're planning to use them as wraps.
Nutrition Facts : ServingSize 1 flatbread, Calories 261 kcal, Carbohydrate 35 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 696 mg, Fiber 1 g, Sugar 1 g
GREEK PITA BREAD RECIPE - EASY AND TASTY!
Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat. I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt! Whether it is breakfast, lunch or dinner, every time is Pita time!
Provided by Filippo Trapella - philosokitchen.com
Categories bread
Time 3h5m
Number Of Ingredients 6
Steps:
- First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.
- Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.
- Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
- Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
- Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)
- A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.
- After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.
- Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.
- Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.
- If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.
- Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.
Nutrition Facts : Calories 198 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 655 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GREEK PITA BREAD
This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches, Found on a greek website. 2 hours includes rising time
Provided by Poppy
Categories Yeast Breads
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
- Dissolve the salt in the remaining warm water.
- Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
- With your hands, blend it into a dough.
- You may need a bit more or less water depending on your flour.
- Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
- Pour the oil over the dough and knead it again until the oil is absorbed.
- Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
- Preheat your oven to 350°F.
- Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
- Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
- Pitas should be white and soft.
- Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
- When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
- Use them immediately, because they get hard when they dry out.
Nutrition Facts : Calories 336.2, Fat 3.2, SaturatedFat 0.5, Sodium 779.4, Carbohydrate 66.3, Fiber 2.6, Sugar 2.3, Protein 9.2
GREEK FLATBREAD-PITA
A great and easy recipe for homemade Greek flatbread-pita
Provided by by Jenny | The Greek Foodie
Categories Appetizer Main Course
Time 1h20m
Number Of Ingredients 10
Steps:
- In a bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth.
- In a large bowl, combine the flour, salt and the thyme leaves. Mix well.
- Add the olive oil to the yeast mixture and stir well.
- Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
- Transfer dough mix to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
- Brush a bowl with some oil and add the dough. Cover with a damp towel and let it rest for about 40 minutes, until it rises and doubles in size.
- Cut dough into 6 equal sized pieces.
- With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
- Place a cast iron pan over high heat. Add 1 tsp olive oil.
- Cook each pita bread for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan after cooking 1-2 pitas).
Nutrition Facts : Calories 253 kcal, Sugar 1 g, Sodium 396 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 43 g, Fiber 3 g, Protein 7 g, Cholesterol 1 mg, ServingSize 1 serving
INDIVIDUAL GREEK PITA PIZZAS
A quick, easy, and flavorful Mediterranean-style pizza, made with pita bread and topped with a lemon dressing.
Provided by Lela
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
- Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
- Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.
Nutrition Facts : Calories 726.8 calories, Carbohydrate 38.5 g, Cholesterol 51.5 mg, Fat 56.2 g, Fiber 3 g, Protein 19.4 g, SaturatedFat 14.5 g, Sodium 1369.8 mg, Sugar 3.4 g
GREEK PITA BREAD
This is the real Greek pita. I found this on a Greek web site. I think it was Susie's Place. This can be used for souvlaki and gyros sndwiches. If you bake this longer, you have pita pockets. The time to make includes rising.
Provided by bayousong
Categories Yeast Breads
Time 2h4m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Combine the yeast and sugar in a small bowl.
- Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
- Dissolve the salt in the remaining warm water.
- Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
- With your hands, blend it into a dough. You may need a bit more or less water depending on your flour.
- Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
- Pour the oil over the dough and knead it again until the oil is absorbed.
- Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
- Preheat oven to 350 degrees.
- Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
- Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4" thickness.
- Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
- Bake longer for pita pockets.
- Susie's note: Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.
Nutrition Facts : Calories 2004.3, Fat 18.8, SaturatedFat 2.7, Sodium 4674.6, Carbohydrate 396.2, Fiber 14.8, Sugar 13.9, Protein 53.7
TRADITIONAL PITA BREADS
This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.
Provided by Dennis Morazan
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
- Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
- Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 28 g, Fat 4.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 292.4 mg, Sugar 0.1 g
GREEK BEEF PITAS
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.
Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
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