No pita bread in the house? Make some; they are so much better than any you can buy! So easy to make, too!
The only change I made to the acclaimed Chef John’s recipe from Allrecipes, is I added a teaspoon of sugar to the dough, just because I am used to doing that.
They are a lot of fun to make, and delicious to eat!
Stuff the pockets with your sandwich filling, and you will never want to eat a store bought pita again!
They make a delicious snack toasted, with butter and jam!
At the allrecipes.com site you can find a great video of Chef John making these! Enjoy!
Chef John’s Pita Bread
- 1 .25 ounce package active dry yeast
- 1 cup warm water 90-100 degrees F
- 2¾ cups all-purpose flour
- 1¾ teaspoon salt
- 1 teaspoon sugar my addition
- 1½ tablespoons olive oil
- 1 teaspoon olive oil divided for cooking
- Place the yeast in the bowl of a stand mixer. Add the warm water and just 1 cup of the flour. Use the whisk attachment to whisk the yeast and the warm water together. Let this stand for 15-20 minutes. You will see mixture bubble and foam.
- Whisk the 1½ tablespoons of olive oil, salt, and sugar into the mixture. Using a dough hook attachment, mix it at low speed until the dough is soft, supple, and slightly sticky. Add the rest of the flour in small increments until you get a soft ball.
- Knead the dough at low speed for about 5-6 minutes until the dough is slightly springy and still soft. Turn the dough onto a lightly floured board and form into a ball.
- Wipe the inside of the bowl with ¼ teaspoon of olive oil. Turn the dough around to grease the bottom, cover the bowl with foil or a cloth, and let it rise for about 2 hours, or until doubled in size.
- Remove dough from the bowl and place on a floured board. Lightly pat the dough into a flat shape about 1 inch thick. Use a knife to cut the dough into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.
- Cover the dough balls and let rest for 30 minutes.
- Sprinkle a little flour on the board and pat down the balls flat to about ¼ inch thick.
- Let the pitas rest for 5 minutes.
- Brush a large skillet with the remaining ¾ teaspoon of oil. (I needed to add a little more oil.) Heat the skillet over medium high heat. Lay the pitas into the hot skillet and cook for a few minutes until the pitas begin to puff up and the bottoms have brown spots and blisters. Flip the pitas, cook a few minutes more, pressing them down with the spatula. Stack them on a plate to cool. Open the pockets and stuff, or toast or just break off and eat it! Yum!