Description
Fluffy pita bread, perfect for falafel,
shawarma, hummus, or tzatziki.
Ingredients
Units
- 1 package instant yeast
- 1 tsp sugar
- 1 1/2 cups (355 ml) warm water
- 1 tsp salt
- 3 1/2 cups (832 ml) bread flour
- 1 tsp olive oil
Instructions
- Place heavy-duty stand mixer with dough hook on counter.
- In mixer bowl, combine instant yeast, sugar, and warm water; stir gently.
- Let stand 5–10 minutes until foamy.
- Stir in salt.
- Gradually add bread flour, mixing on low speed for 4 minutes until dough forms.
- Transfer dough to lightly floured surface and knead until smooth and elastic.
- Lightly grease a bowl with olive oil; place dough in bowl, coating top with oil.
- Cover and let rise in a warm place for 1 1/2 hours, or until doubled.
- Preheat oven to 500°F (260°C) with a pizza stone on a lower rack.
- Punch down dough and divide into 8 equal portions.
- Shape into balls, dust with flour, cover, and rest for 15 minutes.
- Roll each dough ball into a 6–8 inch round, 1/4-inch thick.
- Bake two dough rounds on the preheated pizza stone for 3–4 minutes, until pale golden.
- Transfer pita bread to a wire rack to cool.
- Serve and enjoy.
Notes
- For a chewier pita, use whole wheat flour in place of some of the bread flour.
- To prevent sticking, use plenty of flour when shaping and rolling the dough.
- Store leftover pita bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 5