Is there anything better than homemade bread, fresh from the oven? Perhaps there is, but after you open the oven door and breath in that wonderful smell I don’t think you’ll come up with a better answer 🙂
While I’m no stranger to baking bread, I must say that this pita recipe is super simple to make and would be a great introduction for those feeling tentative about making homemade bread. There is also something extremely satisfying in watching the pitas puff up in the oven (says the person who parked her butt in front of the oven door, grinning like an idiot) 🙂
I think the key to this flat bread is to roll the dough quite thin (to help in forming the “pocket”) and to have a really hot oven (the blast of heat puffs these lil’ fellas right up!).
Look at that beautiful pocket, just waiting to be filled with something tasty! 🙂
There are only a few words of caution that I will pass on:
- Don’t fear the flour! Flour the counter top, flour both sides of your pita dough, flour the rolling pin. You don’t want the dough to stick anywhere, especially when you pop it onto the baking tray.
- Be gentle with the dough! When you roll the dough out, make sure it doesn’t rip or tear, as that will stop the pitas from puffing up, and creating the pocket.
- Be ready to eat far too many in one sitting! These bad boys are addictive, and you will want to eat multiple pitas in one go. But, they freeze really well, so take it easy 🙂
Our Canadian Thanksgiving has come and gone, but for our neighbours to the south, I’m quite certain that these pitas would make the perfect sandwich vehicles for all that leftover turkey 🙂 We ate these with some falafel balls, slaw and guacamole, and they definitely hit the spot!
Have a great week!
- Serves: 10
- Serving size: 1
- Calories: 131
- Fat: 1.8g
- Saturated fat: 0.3g
- Carbohydrates: 25g
- Sugar: 1.3g
- Sodium: 234.6mg
- Fiber: 1.6g
- Protein: 3.7g
- Cholesterol: 0g
- 285 g / 10 oz / 2 cups all-purpose flour
- 70 g / 2.5 oz / ½ cup whole wheat flour
- 1 tsp salt
- 2¼ tsp instant yeast
- 1 tbsp granulated sugar
- 1 tbsp extra-virgin olive oil
- 1 cup / 8 oz warm water
- Place the whole wheat flour, sugar, salt, olive oil, yeast and water in a bowl and mix until thoroughly combined (use the dough-hook of a stand mixer, or a wooden spoon). Let the mixture stand for 5 minutes, to fully hydrate the whole wheat flour.
- Add the all-purpose flour and knead for 5 to 6 minutes (with the dough-hook) or ~8 minutes (with your hands) until the dough is nice and smooth and elastic. The dough should be slightly tacky, but not super sticky. If the dough is extremely sticky, add more flour, a tablespoon at a time.
- Shape the dough into a ball and place into a lightly-oiled, clean bowl. Cover the bowl and leave to rise in a warm place for about 1 hour, until the dough doubles inside. I will often place the bowl into the oven that has been pre-heated for 1 minute (then turn the oven off). The warmth from that bit of pre-heating is often a great temperature for rising dough.
- Pre-heat the oven to 500°F and place a baking stone in the top shelf, or if you don't have a baking stone (like me!) place a baking tray, upside down, in the oven.
- Remove the dough from the bowl and section into 12 equal portions. Flour your work space as you roll out your dough. Roll each piece into a 12 cm circle (~4 - 5"), making them about 5mm thick (1/4"). Make sure both sides are well-floured, so they don't stick.
- Cover the rolled-out pitas with a tea towel and let proof for about 20 minutes, so they start to puff up a bit.
- Now it's time to bake! Pick up the pita dough and place it top-side down on the baking tray. Place as many pitas on the tray that will comfortably fit (I baked 3 or 4 at a time). Immediately close the oven door and bake for about 3 minutes, until they puff and just start to turn golden around the edges (don't over-bake!). You should see the pitas start to puff immediately, then really start to expand around the 2-minute mark.
- Remove from the oven and wrap them loosely with a clean tea towel. Repeat with the remaining pitas.
These freeze really well!