I used to be so excited to lastly strive making my very own pita bread recipe, and it was successful! You may make your personal too with this easy recipe.
Pita bread is definitely fairly straightforward to make – however takes a little bit of time. After all, like most issues, do-it-yourself trumps store-bought and this pita recipe isn’t any exception.
You probably have bread flour I might counsel utilizing it for this recipe. I made them with all-purpose flour and so they have been nice (bread flour is a bit stronger because it incorporates extra protein should you have been ever questioning what the distinction is). Alternately you’ll be able to sub as much as 1/2 of the flour for entire wheat flour. I wouldn’t advocate making an attempt these with gluten-free flour.
You may make 16 small pitas or 10-12 bigger ones: it’s as much as you! It actually will depend on what you’re utilizing them for. You’ll want to cowl your pitas tightly with wrap earlier than they relaxation or proof previous to baking in any other case they are going to dry out.
Serve these with do-it-yourself hummus (do that roasted zucchini model) or tzatziki and a giant Greek salad for a pleasant gentle plant-based dinner or lunch that can impress the pants off of anybody! If you wish to go next-level strive your hand at a Mezze Platter and throw these pitas on!
They’re a lot enjoyable to look at as they bake. In a matter of moments they puff up like magic! The youngsters cherished them. Because the dough expands throughout baking it creates a pocket inside you can stuff with something you would like (falafels come to thoughts however the youngsters cherished peanut butter and jam). In the event that they don’t all puff up don’t fear, those that don’t puff up are nonetheless scrumptious served with a dip since you can too eat these entire.
A easy recipe for fluffy do-it-yourself pita bread.
sugar or honey
energetic dry yeast
(or 1 bundle)
(sea salt or kosher most popular)
additional virgin olive oil
(plus round 1/Four cup additional for kneading)
In a big bowl, whisk collectively the water and sugar to dissolve. Sprinkle within the yeast and let it sit for round 10 minutes (till it prompts – it’ll foam up).
Add the salt and olive oil to the yeast combination, stir, and add the Four cups of flour. Stir with a wood spoon till it will get too tough earlier than transferring the dough to a clear, well-floured floor.
Knead the dough utilizing the palms of your arms till it’s clean and elastic however nonetheless sticky, including a however extra flour as wanted to stop the dough from sticking to your arms (round 1/Four cup or a bit extra). Type the dough right into a clean spherical ball, place in a clear medium greased bowl, cowl with a clear dish towel and let it sit in a heat draft-free spot till doubled, round 2 hours.
Line 2 massive baking sheets with parchment paper. Gently deflate the dough and divide the dough into 12-16 balls of dough (relying on how massive you need your pitas to be). Type every bit of dough right into a clean ball and, utilizing a rolling pin, flatten barely till the pitas are 1/4-1/2″ thick. Repeat with the remaining dough and place the flattened pitas on the baking sheets, about 1″ aside. Cowl with plastic wrap or a barely damp clear dish material and put aside to relaxation for 30 minutes. In the meantime, preheat the oven to 500F
As soon as the pitas have rested, bake for 8-10 minutes, till hyped up and really evenly browned. Serve instantly.
*bread flour is most popular, however I attempted it with all function flour and it labored positive. You may as well use as much as 50% entire wheat flour to interchange the all function flour.