Homemade Pita Bread
Posted on Mar 10 in bakingby NikaPrint
There is nothing like fresh baked bread to make your house seem like a home. It is also the best to be able to make bread that completely lacks all preservatives and especially toxic high fructose corn syrup.
Making bread by hand can be therapeutic and, with a bit of practice, most of us can have great success with it.
Some breads require a lot of rising and kneading, things that most people find daunting or tedious.
Pita bread is a nice middle of the road recipe because it yields a delightful bread (that almost all of us have familiarity with) with a minimum of fussiness.
I searched through various YouTube videos for a recipe and came across one by OutPostNaturalFoods. I followed the video recipe wise and found it to work well for me.
If you have any problems making your pita, let me know! I MIGHT be able to help.
Let me know if you make it and if you enjoyed this fresh bread as much as we have.
Homemade Handcrafted Pita Bread
Ingredients:
- 2 1/2 c warm water
- 1 tsp sugar
- 3 1/2 tsp yeast
- 5 1/2 c All Purpose Flour
- 1/2 tsp salt
- 2 tablespoons olive oil
Directions:
In large bowl, dissolve sugar in the warm water. Add yeast, let sit for 5 minutes (to proof). Add flour, salt, oil to bowl and mix with hands until it comes together. Put out onto a board and knead for 5 minutes.
Clean mixing bowl and add 2 tablespoons olive oil. Pick up dough, pinch and mold it so that one side is smooth. Put dough down into oil smooth side down, push around a bit to oil ball and bowl well, flip dough over so that smooth side is up.
Cover tightly with plastic wrap.
View this epicurious YouTube video for an excellent overview of the rounding method.
Allow to rise to double in volume.
Preheat oven to 500 F or higher.
Punch down.
Portion dough out into about a bit bigger than a golf ball. Again, pinch and mold the ball so one side is smooth, flatten with palm of hand.
Roll out on floured board or cloth until something like 6 inches across, not too thin!
If you have a pizza stone use it (make sure to pre-heat). Put pita doughs onto hot stone or cookie sheet. Bake until puffed and slightly brown, something like 5 minutes in my oven at 500 F.
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It’s been years since I’ve made pita bread! When we first moved to Boston, more than 30 years ago, there was a wonderful pita bread bakery just a few blocks from our house, and I quickly learned that it was easier to buy than to bake. But it was such fun to watch my own pita breads puff up in the oven.
have come across so many lovely pita recipes online that I feel i have to try them soon!
L: Yeah – the puffing is great
We live in the middle of the woods, no nothing for miles so this is the only way to get fresh pita!
N: I know – its almost like a meme – I felt compelled to make them for the first time ever!
good luck with yours!
I love Pita bread. If I bake my own with Buckwheat Flour. Much healthier and safer than using white flour!
Kelly: yeah the next step will be a whole wheat – can you share the buckwheat recipe?
I love making Pitta bread, I often add things like Garlic and Coriander or some finely minced sun dried tomatoes to the mix for something a little different!
Stripy socks: Your pita suggestions sound delicious!
So at some point you’re supposed to put in the half teaspoon of salt right? It wasn’t in the directions and so I forgot.
yep, in the list of ingredients, will fix sentence in the directions.