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
Homemade Pita Bread by Chef John of allrecipes.com is delicious! Not hard to make either! No pita bread in the house, try this recipe for 8 pitas!
Servings:
Calories: 186
Ingredients
- 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
Instructions
- 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!
EXTRA TIP:
FYI: These pitas are a little thicker than the store-bought ones, but the taste is delicious! They are split in the pictures but still might look thick to you.
Calories: 186kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 510mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 2mg
This looks time consuming but I may just try them!
They really do look good and I think I would like them with hamburgers.
There are steps to it, like making any bread, but it is not time comsuming or work! You mix it, and the mixer does the kneading, then it rests for 2 hrs. Go do something else. Come back. make them on top of the stove in 5 minutes! a Cinch! You can see how Chef John makes it so easy in his video, not a million bowls! One bowl. And they are so good!!