Pita Bread
Last updated: Saturday July 10, 2021
Ingredients
2 |
- |
Cups |
Unbleached high-gluten, bread, or all-purpose flour |
- |
1/2 |
Tsp |
Salt |
2 |
- |
Tsp |
Instant Dry Yeast |
- |
3/4 |
Cups |
Warm Water |
1 |
- |
TBS |
Sugar (Optional) |
Instructions
- Mix the yeast, sugar, and warm water together in a small bowl and leave to rest, until the mixture rises and foams. This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough.
- In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth.
- Add the yeast mixture into the flour mixture and mix well, until a slightly sticky dough begins to form.
- Knead the dough on a clean surface for 15 mins until it's soft, smooth, elastic and pliable. Add a bit of flour if needed, to help with the dough sticking to your hands ( or use a floured work surface). * At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point.
- Place the dough in a large bowl. With wet hands, moisten the top of the dough ( you can do this with water or olive oil), then cover it with a towel and set aside in a warm place to rise for about 1 hour. The dough should double in size, during this time.
- Once the dough has risen, cut it into 8 equal parts. You can even use a scale to be precise. Then, form into dough balls.
- Roll each dough piece with a rolling pin on a floured surface, till it's about 1/4 inch thickness.
- To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave as is, if you don't mind a more 'rustic' look. You can see how I did it on the video in the blog.
- Place the rolled out dough on a floured surface (such as a baking sheet). Cover it with a slightly damp cloth/towel and let it rest for a further 30 minutes.
- Place a baking tray/pan upside down in the oven. Then preheat the oven to 485º F.**
- Then, carefully place each rolled dough on the inverted pan for 3- 4 minutes.***The pita bread bakes quickly - it will puff up within minutes and then get a brownish/golden colour.
- As soon as you remove them from the oven, cover them with a dry cloth. This will keep them soft and will prevent them from crisping up.
* Alternatively, you can use a stand mixer and dough hook.
** The inverted tray needs to be inside the oven during preheating so that it heats up too.
***Depending on the size of your pita bread and the size of your baking tin, you might have to do this in batches.
Freezing: The ready pita breads can be frozen for 2 months.
Prep Time: 20 minutes
Cook Time: 10 minutes
Proof Time: 1.5 Hours
Total Time: 2 Hours
Yield: 8 Small Pitas