Pita bread is tremendously versatile - and with a few tricks, relatively easy and quick to make. Whether you serve it as a side dish or stuffed as a main course: With my pita recipe, you'll be ready for your next dinner!
Taste and Occasion
In Greece, people like to make the pita bread thin and wrap meat in it, for example. In this country, pita bread pockets are better known. The foundation of both alternatives is a straightforward yeast dough. It consists of flour, dry yeast (or fresh yeast), a minimum amount of sugar, water, salt, and oil. Once it has risen, divide it into about 10 portions and roll them into patties. So far, so easy. In order for the pita bread to puff up in the oven, there are a few things you need to keep in mind. Otherwise, you will get regular rolls instead of pita pockets. Also not bad - but, of course, more suitable for dipping than filling.
Ingredients
I've made both alternatives 😉. In my experience, the most essential factors for pita bread are:
- Roll out the dough only half an inch thick - feel free to measure.
- Preheat the oven thoroughly.
- Use as high a temperature as possible, and do not open the oven in between.
If you want to use Greek pita bread as a side dish, like naan or pan bread, do the opposite accordingly: Roll out the dough thicker and bake at a lower temperature. There are no limits to your imagination regarding the pita bread filling. We like to eat the bread pockets with hummus, herb curd, and vegetables, sometimes filled with cheese or veggie meat.
How to make the Pita Bread
First of all, mix flour, yeast, and sugar in a large bowl. Add lukewarm water, oil, and salt, mix, and knead everything for about 5 minutes to form a firm, smooth, pliable yeast dough. Cover and let rise in a warm place for about 1 hour.
Now, transfer the dough to a floured work surface or baking mat and knead gently for a short time. Divide into about 10 equal portions and form them into balls. Flatten each one slightly by hand and then roll out into 0.5 cm thick patties with a lightly floured rolling pin (diameter very roughly 5.5 - 6 in/ 14-16 cm). The dough should not be thicker! Spread the patties on two baking sheets covered with baking paper and let them rise again for about 20 minutes.
After this, preheat the oven to 500°F / 250°C. Bake the patties roughly for 7 minutes; do not open the oven door during this time. Once the patties have risen, don't leave them in the oven too long. They should stay nice and bright. Bake the second baking sheet in the same way.
Top Tip
Important: Ensure a slightly moist environment between baking and eating to keep the pita breads soft and supple - this can be done, for example, quite profanely in a plastic garbage bag 😉
Recipe Card
Pita Bread
Ingredients
- 500 grams (4 cups) all-purpose flour
- 1 small bag dry yeast, 7g
- ½ teaspoon sugar
- 330 milliliters (1 ⅖ cups) water, lukewarm, coarse indication
- 1 tablespoon olive oil, or rapeseed oil
- 1 ½ teaspoon salt, sprinkled
Instructions
- Mix flour, yeast, and sugar in a large bowl. Add lukewarm water, oil, and salt, mix, and knead everything for about 5 minutes to form a firm, smooth, pliable yeast dough. Cover and let rise in a warm place for about 1 hour.
- Transfer the dough to a floured work surface or baking mat and knead gently for a short time. Divide into about 10 equal portions and form them into balls.
- Flatten each one slightly by hand and then roll out into 0.5 cm thick patties with a lightly floured rolling pin (diameter very roughly 5.5 - 6 in/ 14-16 cm). The dough should not be thicker! Spread the patties on two baking sheets covered with baking paper and let them rise again for about 20 minutes.
- Preheat the oven to 500°F / 250°C. Bake the patties roughly for 7 minutes; do not open the oven door during this time.
- Once the patties have risen, don't leave them in the oven too long. They should stay nice and bright. Bake the second baking sheet in the same way.
Notes
- To keep the pita breads soft until you're ready to eat them, it's best to put them in a plastic garbage bag or similar immediately after baking or wrap them in a dish towel (the steam is essential). If you want to store some, it's best to put it in freezer bags while it's still warm and freeze it.
- To make the bread pockets fluff up nicely, the following are essential: well-risen yeast dough, thin roll out (no more than 0.5 cm), good preheating of the oven, and very high heat.
- If you want to use the patties for dipping rather than filling them, do the opposite: roll out thicker, lower the heat, and bake longer.
Ingredient substitutions
Variations
By the way, among my bread recipes, you will find many more hearty creations from around the world such as focaccia and ciabatta. And if you're a fan of Greek cuisine, be sure to try the classic baklava.
Made it; family loved it. Thanks for sharing.
Thank you so much!