Pita Bread
- thegirlwithspoon
- Jun 16, 2021
- 3 min read
The recipe of a pita bread is pretty much like a simple bread. The ingredients and method are almost the same. Only the baking time and temperature vary.
This bread is from the Middle East and is usually eaten with hummus or as pita pockets stuffed with falafel. It is commonly seen in mezze platters.
Pita bread should be eaten fresh. They tend to dry the next day. If you have any leftovers, you can chop them into pieces and deep fry them and eat these as pita chips with hummus.
You can replace the all purpose flour in the recipe with whole wheat flour for a healthier version.
You can either cook them on a griddle or bake them. I prefer baking them to achieve a perfect pocket which can be tricky when you are cooking them on a griddle. Whenever you are cooking them on a griddle, make sure it is hot and you cover and cook the bread.
I already have a falafel recipe on the blog. So next time you make pita, you can also make falafel while your bread is proving. Here's the link : https://thegirlwithspoon.wixsite.com/bake/post/easy-homemade-falafel-baked-and-fried
So, let's get started :
1. In a bowl, add your instant dry yeast, sugar and warm water. Mix well and leave it for 10 minutes until the yeast blooms and gets bubbly.
Skip this step if you are adding active dry yeast and add it directly in the dough.
2. Now, take a large bowl and add flour, salt, oil, yeast mixture and water.
3. Knead until you achieve a smooth and soft dough for about 15 mins.
4. Transfer it to a greased bowl. Cover and ferment for about an hour or until doubled in size.
5. After fermentation, punch the dough to release the excess air.
6. Divide the dough into 10-12 equal portions and roll them into a ball.
7. Proof them for 30 minutes until doubled in size.
8. Now roll them into thick discs and lay them on a baking tray.
9. Rest them for another 15 mins.
10. (a) Bake at 230 C for 5-8 minutes.
(b) Cover and cook on a hot griddle for 4-5 mins on each side.
11. Remove immediately and cover with towel and store.
PITA BREAD
Prep time : 30 mins
Resting time : 2 hours
Cooking time : 5-1o mins
Total time : 2 hours 45 minutes
Yields : 10 medium sized breads
Ingredients :
Flour - 490 gm
Yeast - 1.5 tbsp
Warm water - 1 & 1/3 cups
Oil - 2 tbsp
Sugar - 1 tbsp
Salt - 1 tsp
Method :
1. In a bowl, add your instant dry yeast, sugar and warm water. Mix well and leave it for 10 minutes until the yeast blooms and gets bubbly.
Skip this step if you are adding active dry yeast and add it directly in the dough.
2. Now, take a large bowl and add flour, salt, oil, yeast mixture and water.
3. Knead until you achieve a smooth and soft dough for about 15 mins.
4. Transfer it to a greased bowl. Cover and ferment for about an hour or until doubled in size.
5. After fermentation, punch the dough to release the excess air.
6. Divide the dough into 10-12 equal portions and roll them into a ball.
7. Proof them for 30 minutes until doubled in size.
8. Now roll them into thick discs and lay them on a baking tray.
9. Rest them for another 15 mins.
10. (a) Bake at 230 C for 5 minutes.
(b) Cover and cook on a hot griddle for 4-5 mins on each side.
11. Remove immediately and cover with towel and store.
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