Pita Bread 2
Discover the joy of homemade flatbread with this easy and foolproof recipe for **Pita Bread 2**, perfect for crafting soft, fluffy, and irresistibly puffy pitas right in your own kitchen. Made with simple pantry staples like all-purpose flour, active dry yeast, olive oil, and a touch of sugar, this recipe ensures a perfectly chewy texture with that signature pocket for stuffing your favorite fillings. The dough comes together quickly and bakes in just minutes at high heat, creating beautifully golden rounds with a satisfying puff. Whether served warm with hummus, used as a base for wraps, or paired with your favorite dips, this homemade pita bread is a fresh, wholesome alternative to store-bought versions. Plus, they’re freezer-friendly for make-ahead convenience—perfect for elevating your meal prep game!
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Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 0 as needed Additional flour (for dusting)
Directions
Step 1
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
Step 2
Add the olive oil, salt, and 2 1/2 cups of the all-purpose flour to the bowl. Mix with a spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
Step 3
Gradually add the remaining 1/2 cup of flour, a little at a time, kneading until the dough is smooth and elastic. If you’re kneading by hand, this will take about 8-10 minutes; with a stand mixer, it will take approximately 5-6 minutes on medium speed.
Step 4
Lightly coat a clean bowl with a bit of olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm environment for 1 hour, or until it doubles in size.
Step 5
Preheat the oven to 475°F (245°C), and place a baking stone or an inverted baking sheet inside to heat up.
Step 6
Punch down the dough gently to release any air pockets, and transfer it onto a lightly floured surface. Divide the dough into 8 equal pieces and shape each piece into a ball.
Step 7
Using a rolling pin, roll each dough ball into a circle approximately 1/4-inch thick and 6 inches in diameter. Sprinkle with a little additional flour as needed to prevent sticking.
Step 8
Carefully transfer one or two rolled-out circles to the preheated baking stone or baking sheet. Bake for 3-4 minutes, or until the pita balloons up and lightly browns on the bottom.
Step 9
Remove the baked pita from the oven and keep it warm under a clean kitchen towel as you repeat the process with the remaining dough circles.
Step 10
Serve warm or let cool completely before storing. Pita bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
| Serving size | (298.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 325.3 |
| Total Fat 28.4g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3544.9mg | 0% |
| Total Carbohydrate 14.4g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 4.3g | |
| Protein 3.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 4.3mg | 0% |
| Iron 0.6mg | 0% |
| Potassium 153.0mg | 0% |
Source of Calories