Easy Homemade Pita Bread Recipe

It can be made with or without an interior pocket. I cook traditional dishes from around the world that happen to be vegan. Meanwhile, preheat the oven along with a tray to 250°C (230°C fan). You want to create a smooth surface across the dough. Return the dough to the work surface and divide it into 8 pieces (80-85g each). Shape the dough into a large ball, grease a clean bowl with a little oil and place the dough inside.

Thick Pita Bread

Then knead it for 10 minutes until smooth and elastic. Add the sugar, olive oil and 210ml of lukewarm water and whisk to dissolve the yeast. Crumble the yeast into a large bowl.

• Originally, I cooked the pita bread on the stovetop in a hot cast iron pan and was delighted with the results.
• One of the best things about this recipe?
• Cover with a towel, and let rest 10 minutes so the gluten can relax a bit before we move onto the rolling process.
• Finally, serve your perfect pita with this authentic Greek salad, easy chickpea salad, or on the side of your favorite salads.
• It is best either soon after baking or on the same day, and can be served warm.

A hot oven is the secret to getting that pocket. Stir in your flour, then cover with a towel to rise for about an hour (or until it doubles). I’ll walk you through everything you need to make pita bread from scratch. In Cyprus, pita is typically rounder, fluffier and baked on a cast-iron skillet.

Baking Stones & Baking Steels

Pita bread is perfect for dipping. I use my fingers to flatten the dough to preserve as many air bubbles as possible. Once your dough has doubled, divide it into six equally sized portions.

Cooking is easier on the app.

In the United Kingdom, the term is used for pocket versions such as the Greek gyro king pita, used for barbecues as a souvlaki wrap. Pita bread is best enjoyed fresh, and because it's so easy to make, it's worth making it right when you want it. The full list of ingredients and instructions can be found in the recipe below.

However, there is no record of the steam-puffed, two-layer "pocket pita" in the ancient texts, or in any of the medieval Arab cookbooks, and according to food historians such as Charles Perry and Gil Marks it was likely a later development. To keep the finished stack warm, cover with a kitchen towel and continue on. Cover with a towel, and let rest 10 minutes so the gluten can relax a bit before we move onto the rolling process.

Some say that English borrowed the word directly from Modern Hebrew, which had revived the Aramaic term in the preceding decades. The first mention of the word in English cited in the Oxford English Dictionary was in 1936.

Key Ingredients

If your dough starts to stick, add more flour to your rolling pin. Punch out your dough, then add it to your floured work space, dividing it into 8 equal pieces. After your dough has doubled in size, turn on your oven to a blasting 500° F, and place your pizza stone or cast iron skillet inside the oven to preheat it. You can do this on a nicely floured surface, or work directly in the same bowl, adding a little bit of flour at a time as you see fit.