Easy Homemade Pita Bread || Pita Bread Recipe || How To Make Pita Bread With step-by-step photos
Pita bread is a yeast-leavened round flatbread made from all-purpose flour. it includes a widely known version with an interior pocket also known as Arabic bread. fresh warm, fragrant perfectly puffy pitta bread
Making pita bread at home is easy to make and requires a few ingredients you may already have on hand and kitchen
Pita bread
is actually a very straightforward bread dough, water, flour, yeast, salt, and oil
and in additional ingredients is added milk powder to make soft pita bread.
I didn’t
bake pita bread. I cook it on a skillet this is a super-easy way of making pita
bread at home. and can be used in many more recipes like shawarma, pita bread
rolls, pita sandwiches, etc
I made these pita breads especially for shawarma as I mentioned in my last homemade mayonnaise post
For the best
result follow my detailed step-by-step photo instructions and tips below the
recipe card
Recipe
notes:
- Baked pita bread is best enjoyed fresh and hot out of the oven. But, pita bread will store well for a few days in an air-tight bag. Warm it up in your oven or toaster oven or even over an open flame.
- Cool pita bread completely, Store in zip-top bags. Make sure to push all the air out. Layer wax paper between the pitas, this makes it easy to pull just one pita at a time, if you like.
- Freeze for up to 3 months
- Warm frozen pitas up in a medium-heated oven. No need to thaw.
- You can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it! If you don't want to bake all pitas on a given day, you can bake 1, 2, or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).
- Cook each pita bread on low flame but the skillet should be well-heated before putting on the Tawa
- For Whole Wheat Pita: Use 1 ½ cup whole wheat flour and 1 ½ cup all-purpose flour
For more Homemade Recipes:
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In a large mixing bowl add lukewarm water with
sugar, and stir until sugar is dissolved.
In the end, add milk powder and salt, further, stir to mix them up together
Gradually, add sifted flour into the mixture and whisk together. Next, add yeast and bread improver and mix up well
Once they come in a dough form, Transfer the dough onto the working area. Start kneading the dough by adding oil. Keep kneading for a while or so until smooth.
Cover and let the dough rest for 20 minutes. Then
knead again for a couple more minutes.
Divide the dough:
Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Each dough weight should be 100g
Give a ball shape to each portion
Cover with cling wrap and leave them for 10 minutes or so to rest.
Sprinkle some flour and roll one of the pieces into a circle that's 8-9 inches wide and about a quarter-inch thick.
Fork the rolled ball.
Cook Pita:
Heat a cast-iron skillet over medium-high heat.
the skillet is
ready when the beads of water sizzle immediately.
Working with one pita at a time, lay a
rolled-out pita on the skillet and cook for 30 seconds until bubbles start to
form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side
Until large toasted spots appear on the
underside. Flip again and cook another 1-2 minutes to toast the other side.
Keep baked pita covered with a clean towel while you work on the rest
You can store pita bread for at least a month
Pita bread is a yeast-leavened round flatbread made from all-purpose flour? it includes a widely known version with an interior pocket also known as Arabic bread.
Ingredients:
- 400g, all-purpose flour
- 30g, granulated sugar
- 200ml, lukewarm water
- 8g, instant dry yeast
- 4g.bread improver
- ½ tsp, salt
- 20g, milk powder
- 50ml, oil
How to make Pita Bread?
- In a large mixing bowl add lukewarm water with sugar, and stir until sugar is dissolved
- Next, add yeast and bread improver and mix up
well
- In the end, add milk powder and salt
- More further, stir to mix them up together
- Gradually, add sifted flour into the mixture and whisk together
- Add all remaining flour and keep whisking with the help of a spatula
- Once they come in a dough form
- Transfer onto the working area
- Start kneading the dough by adding oil
- Keep kneading for a while or so until smooth.
- Cover and let the dough rest for 20 minutes. Then knead again for a couple more minutes.
- Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls.
- Each dough weight should be 100g
- Give a ball shape to each portion
- Cover with cling wrap and leave them for 10 minutes or so to rest.
- Let them rise again for 30 minutes
- Sprinkle some flour and roll one of the pieces into a circle that's 8-9 inches wide and about a quarter-inch thick.
- Fork the rolled ball
- Repeat with the other pieces of dough
- You have two options for baking the pita skillet or oven here I used a skillet to cook it
- Heat a cast-iron skillet over medium-high heat. the skillet is ready when the beads of water sizzle immediately
- Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side
- Until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side.
- The pita is ready when it puffs up forming a pocket
- Keep the baked pita covered with a clean towel while you work on the rest.
- You can store pita bread for a month
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