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Homemade Soft Pita Bread Recipe

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4.1 from 7 reviews

Homemade Pita Bread is a soft and delicious side dish made with simple pantry ingredients. Perfectly puffed and lightly golden, these pitas are quick to prepare and cook in just minutes on a griddle or skillet. They make a versatile accompaniment to any meal and can be stored well or turned into crispy pita chips.

Ingredients

For the Dough

  • 1 cup warm water (237g)
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 teaspoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 Tablespoon olive oil
  • 2 ¼ cups all-purpose flour (281g)

Instructions

  1. Make Dough: In a large mixing bowl, combine the warm water, instant yeast, granulated sugar, fine sea salt, olive oil, and 1 cup of all-purpose flour. Stir together until mixed. Gradually add the remaining flour a little at a time while stirring, until the dough comes together but remains slightly sticky. Flour your hands and knead the dough inside the bowl for about one minute until smooth and soft, ensuring it is not overly sticky.
  2. Rest: Transfer the dough to a well-greased bowl, cover it with a clean cloth or plastic wrap, and allow it to rest for 40 minutes at room temperature. This resting time helps the dough to rise and develop elasticity. Alternatively, you may refrigerate the dough until ready to use.
  3. Divide and Roll: After resting, divide the dough into 8 equal pieces. Using a rolling pin, flatten each piece into a very thin circle, approximately 1/8 inch thick, ensuring uniform size so they cook evenly.
  4. Cook: Heat a griddle or large skillet over medium-high heat until hot. Lightly grease the cooking surface with oil. Place each rolled-out pita flat onto the hot skillet. Cook for about 2 minutes until the bottom is lightly golden and the dough starts to puff. Flip the pita and cook for an additional 1 to 1.5 minutes. Remove the cooked pita and place it immediately inside a clean, dry kitchen towel to keep warm and soft while you cook the remaining pitas.
  5. Store: Once cooled, store leftover cooked pitas in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. For longer storage, freeze them. Leftover pitas can also be transformed into crispy pita chips by cutting and baking or frying as preferred.

Notes

  • Use warm water (not hot) to activate the yeast properly without killing it.
  • Gluten-free flour can be substituted but may affect puffing and texture.
  • Ensure the skillet or griddle is hot before cooking to achieve the puff and golden spots.
  • Store cooked pitas properly to maintain softness; reheating wrapped in foil helps retain moisture.
  • To make pita chips, cut leftover pitas into triangles, brush with olive oil, season as desired, and bake at 375°F (190°C) until crispy.

Find it online: https://yumntasty.com/homemade-soft-pita-bread-recipe/