Easy Pita Bread Recipe

                                                              

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 addition, milk powder to make soft pita bread.

                 

I didn’t bake pita bread. I cook it in 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. However, it can be stored well in an airtight bag for a few days. To warm it up, you can use your oven, toaster oven, or even heat it over an open flame.

Allow the pita bread to cool completely before storing it in zip-top bags. Be sure to push out all the air to keep it fresh. To make it easier to pull out one pita at a time, layer wax paper between the pitas.

You can also freeze pita bread for up to 3 months. When you're ready to eat the frozen pitas, warm them in a medium-heated oven without needing to thaw them first.

If you want to prepare the dough ahead of time, you can store it in the refrigerator after it has risen. This way, you can bake only 1, 2, or as many pitas as you need on a given day, while keeping the rest of the dough in the fridge for later use. If stored properly, the dough will last in the refrigerator for up to one week.

When cooking each pita bread, use a low flame, but ensure that the skillet is well-heated before placing the pita on the Tawa.

For a whole wheat pita, use 1 ½ cups of whole wheat flour and 1 ½ cups of all-purpose flour.

For more Homemade Recipes:

breadcrumbs

bread loaf

Mandi Patti

Kitchen hacks and tips

Pizza dough

Naan dough

Puff pastry dough

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

                   

                       

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

                                 

Gradually, add sifted flour into the mixture and whisk together. Next, add yeast and bread improver and mix 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. Let them rise again for 30 minutes.

                          

 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.

                    

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.

                 

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. 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 at least a month.                    

                                            

                                                                                                                                                                                                                                       

                                                                                     

Pita Bread
Author: Sana Rasheed 
Preparation Time: 20 mins 
Cooking time: 2 mins

Total time: 22 mins 
Servings: 5

Recipe Category: Roti

Cuisine:  Pakistani
Calories per serving: 275 kcal 

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. 4 g bread improver
6. ½ tsp, salt
7. 20g, milk powder
8. 50ml, oil  

How to make Pita Bread?

1. In a large mixing bowl, add lukewarm water with sugar, and stir until the sugar is dissolved
2. Next, add yeast and bread improver and mix well                                 
3. In the end, add milk powder and salt
4. 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 the baked pita covered with a clean towel while you work on the rest.         
26. You can store pita bread for a month                   

*Not to be duplicated, rewritten, or published without permission- Thank you!                                                                                                                                            

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