Imagine pulling apart a warm, freshly made pita bread that's so soft it practically melts in your mouth. No more store-bought disappointments! This authentic Middle Eastern recipe will transform your kitchen into a culinary paradise, with golden, fluffy pitas that are surprisingly simple to make. Whether you're a baking novice or a seasoned home cook, these homemade pitas will elevate your meals from ordinary to extraordinary in just minutes!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Middle Eastern
Serves: 8 pitas
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- Add olive oil to the yeast mixture and stir gently to combine.
- In a separate bowl, sift together all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball.
- On a floured surface, roll each dough ball into a thin, round circle approximately 6-7 inches in diameter.
- Preheat a large skillet or griddle over medium-high heat. No oil is necessary.
- Cook each pita for about 1-2 minutes on each side. Look for light golden brown spots and slight puffing, which indicates proper cooking.
- Remove from heat and cover cooked pitas with a clean kitchen towel to keep them soft and warm.
- Serve immediately or store in an airtight container for up to 2 days. Can be reheated briefly in a skillet or microwave.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate.
- Kneading is Key: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your pitas that perfect soft, elastic texture.
- Resting is Crucial: Let the dough rise in a warm, draft-free area. A slightly warm oven (turned off) or a sunny spot works great.
- Even Rolling: Use a rolling pin to create uniform thickness, which helps the pitas puff up beautifully.
- High Heat is Essential: A medium-high heat ensures those beautiful golden spots and helps the pita puff up naturally.
- Keep Them Warm: Cover cooked pitas with a clean towel immediately to maintain their softness and prevent drying out.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
