Imagine filling your kitchen with the warm, irresistible aroma of freshly baked pita bread that's softer and more delicious than anything you've ever tasted from a store. In just 15 minutes, you can transform simple ingredients into pillowy, pocket-perfect pitas that will make your family and friends marvel at your culinary skills. This easy Middle Eastern recipe is about to become your new go-to bread-making technique that will elevate every meal from ordinary to extraordinary!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Middle Eastern
Serves: 8 pitas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Whisk the dry ingredients together until well mixed.
- Create a small well in the center of the dry ingredients and pour in the warm water (around 110°F/43°C) and olive oil.
- Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. The mixture should start to come together and form a rough ball.
- Transfer the dough onto a lightly floured surface and knead for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rest in a warm area for about 1 hour or until the dough has doubled in size.
- After rising, punch down the dough to release air bubbles and divide it into 8 equal portions. Shape each portion into a smooth ball.
- On a floured surface, roll out each dough ball into a thin round, approximately 1/8 inch thick and 6-7 inches in diameter.
- Preheat a heavy skillet or cast-iron pan over medium-high heat. Do not add oil to the pan.
- Carefully place one rolled-out dough round into the hot skillet. Cook for about 1-2 minutes until bubbles form and the bottom develops light brown spots.
- Flip the pita and cook the other side for an additional 1-2 minutes until it puffs up and creates a pocket. The total cooking time per pita should be about 2-3 minutes.
- Remove the cooked pita from the pan and wrap in a clean kitchen towel to keep soft and warm. Repeat the process with remaining dough rounds.
- Serve warm immediately or store in an airtight container for up to 3 days. For longer storage, freeze the pitas with parchment paper between each one.
Tips
- • Water temperature is crucial: Ensure your water is around 110°F/43°C for optimal yeast activation. • Don't skip kneading: A full 6-8 minutes of kneading develops the gluten, creating that perfect elastic texture. • Keep your pan hot: A medium-high heat ensures those beautiful bubbles and signature pita pockets. • Use a cast-iron skillet if possible for more even heat distribution. • Cover cooked pitas immediately with a clean towel to keep them soft and prevent drying. • Practice makes perfect - don't get discouraged if your first few pitas aren't picture-perfect!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
