Easy Pita Bread Recipe - Yummy Traditional

Easy Pita Bread Recipe


                                                              
homemade-pita-bread-recipe-with-step-by-step-photos


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 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.


                 
pita-bread-recipe


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 much more recipes like shawarma, pita bread roll, pita sandwich, etc   

I made these pita bread especially for shawarma as I have 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

                     

easy-pita-bread

Recipe notes:

  1. 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.
  2. 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.
  3. Freeze for up to 3 months
  4. Warm frozen pitas up in a medium-heated oven. No need to thaw.
  5. 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).
  6. Cook each pita bread on low flame but the skillet should be well-heated  before put on the tawa 
  7. For Whole Wheat Pita: Use 1 ½ cup whole wheat flour and 1 ½ cup all-purpose flour

pita-bread

For more homemade recipes:

breadcrumbs

bread loaf

Mandi Patti

Kitchen hacks and tips

Pizza dough

Naan dough

Puff pastry dough


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pita-bread

In a large mixing bowl add lukewarm water with sugar, stir until sugar is dissolved. Next, add yeast and bread improver and mix up well                   

                   

combine-water-and-ingredients

                       

In the end, add milk powder and salt, More further, stir to mix them up together

                                 

add-milk-powder-in-the-mixture

Gradually, add sifted flour into the mixture and whisk together. Next, add yeast and bread improver and mix up well                                                

add-flour-with-mixture

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.

              

add-oil-to-the-dough


Cover and let the dough rest for 20 minutes. Then knead again for a couple more minutes.

                                
rest-the-dough
                                       

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 

                                      

divide-the-dough

Give a ball shape to each portion

                    

give-a-ball-shape

Cover with cling wrap and leave them for 10 minutes or so to rest. Let them rise again for 30 minutes

                          

cover-with-cling-wrap


 Shape the pita:

Sprinkle some flour and roll one of the pieces into a circle that's 8-9 inches wide and about a quarter-inch thick.

                    

roll-out-pita

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

                 

fork-the-rolled-bread

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    

                   

cook-pita-bread

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

                 

pita-bread-is-ready


Keep baked pita covered with a clean towel while you work on the rest

                               

pita-bread-is-ready

You can store pita bread for at least a month                    

                                            

it-can-be-stored-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:

  1. 400g, all-purpose flour
  2. 30g, granulated sugar
  3. 200ml, lukewarm water
  4. 8g, instant dry yeast
  5. 4g.bread improver
  6. ½ tsp, salt
  7. 20g, milk powder
  8. 50ml, oil  

How to make pita bread?

Instructions:

  1. In a large mixing bowl add lukewarm water with sugar, stir until sugar is dissolved
  2. Next, add yeast and bread improver and mix up well                                 
  3. In the end, add milk powder and salt
  4. More further, stir to mix them up together
  5. Gradually, add sifted flour into the mixture and whisk together
  6. Add all remaining flour and keep whisking with the help of a spatula
  7. Once they come in a dough form
  8. Transfer onto the working area
  9. Start kneading the dough by adding oil
  10. Keep kneading for a while or so until smooth.
  11. Cover and let the dough rest for 20 minutes. Then knead again for a couple more minutes.
  12. 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.
  13. Each dough weight should be 100g 
  14. Give a ball shape to each portion
  15. Cover with cling wrap and leave them for 10 minutes or so to rest.
  16. Let them rise again for 30 minutes
  17. Sprinkle some flour and roll one of the pieces into a circle that's 8-9 inches wide and about a quarter-inch thick.
  18. Fork the rolled ball
  19. Repeat with the other pieces of dough
  20. You have two options for baking the pita skillet or oven here I used a skillet to cook it
  21. Heat a cast-iron skillet over medium-high heat. the skillet is ready when the beads of water sizzle immediately
  22. 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
  23. Until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side.
  24. The pita is ready when it puffs  up forming a pocket         
  25. Keep baked pita covered with a clean towel while you work on the rest.         
  26. You can store pita bread for a month                   

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