The Best And Softest Homemade Pocket Pita Bread Recipes

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THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD



The Softest Pita Pocket Recipe: The Oven Method image

Homemade pita pockets are superior to any store-bought variety. They're soft, fluffy, aromatic, and the most delicious pita that you will ever eat. Pita dough is the easiest to make and very inexpensive. This recipe makes 10 pitas to use for filling with your favorite things: gyro, chicken, falafel, and even tuna fish. Set them out alongside dips and veggies and enjoy!

Provided by Dimitra Khan

Categories     Bread

Number Of Ingredients 10

The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil

Steps:

  • Combine the dry ingredients in a large bowl and whisk together. Set aside.
  • In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
  • Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
  • Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
  • Preheat the oven to 525 °F, 270 °C.
  • Cut the dough into 10 equal portions.
  • Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
  • Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
  • Place 3 pitas on each baking tray.
  • Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
  • Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
  • Transfer the pitas to a plate and serve immediately.
  • Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

PITA POCKET BREAD RECIPE: SOFT & PILLOWY



Pita Pocket Bread Recipe: Soft & Pillowy image

Pita Pocket Bread Recipe: Soft & Pillowy

Provided by Sherri

Categories     Breads

Time 1h46m

Yield 6 to 8 Pita Pockets

Number Of Ingredients 7

3/4 cup warm water (110° to 115° F)
1/2 packet of active dry yeast ( 1 + 1/8 teaspoon)
1 tablespoon of honey (or sugar)
1 & 1/2 cups bread flour (can also use all purpose flour)
6 Tablespoons whole wheat flour
1 teaspoon sea salt
1 tablespoon extra virgin olive oil plus more for covering dough

Steps:

  • Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
  • To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
  • When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
  • Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
  • Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
  • Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
  • When doubled in size, punch dough down, remove from bowl.
  • Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
  • Fold each dough ball under several times until a smooth dough ball is formed.
  • Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
  • Cover & rest another 30 minutes.
  • Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.

THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE



The Best and Softest Homemade Pocket Pita Bread Recipe image

This homemade pita recipe is a game-changer! We've all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you've ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.

Provided by Dimitra Khan

Categories     Bread

Number Of Ingredients 10

The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil

Steps:

  • Combine the dry ingredients in a large bowl and whisk together. Set aside.
  • In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
  • Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
  • Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
  • Cut the dough into 10 equal portions.
  • Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
  • Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
  • Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
  • Warm a cast-iron pan over medium heat.
  • Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
  • If the pita is not puffing up, increase the heat a little bit.
  • Transfer the pitas to a plate and serve immediately.
  • Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

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

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