Tired of sad, store-bought pitas that crack the second you try to open them? I hear you. The real magic lies in baking your own. Imagine pulling warm, pillowy, perfectly puffed rounds of bread from your own oven! This recipe is my go-to for creating that authentic, chewy texture you find in the best Mediterranean restaurants. It’s surprisingly simple, even if you’re new to bread-making, and the aroma of fresh pita baking is absolutely intoxicating. Get ready to elevate your hummus, falafel, and gyros to a whole new level!
Ingredients
• 3 cups / 360g (12.7 oz) all-purpose or bread flour, plus more for dusting
• 3 tbsp / 45ml extra virgin olive oil
• 2 tsp / 6g (0.21 oz) instant yeast
• 2 tsp / 12g (0.42 oz) coarse kosher or sea salt
• 1/2 tsp / 2g (0.07 oz) granulated sugar
• 1 cup / 240ml warm water
• Melted butter or olive oil for brushing, optional
Instructions
1. Combine the flour, olive oil, yeast, salt, and sugar in a food processor. Turn the machine on and slowly add 1 cup (240 ml) of warm water through the feed tube until a slightly sticky ball of dough forms, about 30 seconds.
2. Turn the dough onto a lightly floured surface and knead for a minute until smooth. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
3. Gently deflate the dough and divide it into 6 to 12 equal pieces, depending on your desired pita size. Roll each piece into a smooth ball.
4. Place the dough balls on a floured surface, sprinkle with a little more flour, and cover with a clean towel. Let them rest and puff up slightly, about 20 minutes.
5. While the dough rests, preheat your oven to 350°F (175°C). If using a pizza stone, place it in the oven to preheat. Otherwise, have a baking sheet ready.
6. On a floured surface, roll each dough ball into a thin round, less than 1/4-inch thick.
7. Bake the pitas for 5 to 8 minutes. Place them directly on the hot pizza stone or on the baking sheet. They are ready when they have puffed up and are lightly browned in spots. Flip them once halfway through baking.
8. As the pitas come out of the oven, brush them with optional melted butter or olive oil. Serve warm or let cool and store in an airtight bag.
Nutritional Information
• Serving Size: 1 pita (of 12)
• Calories: 140 kcal
• Carbohydrates: 25g
• Protein: 4g
• Fat: 3g
• Sodium: 390mg
• (Note: is an estimate and may vary.)
Pro Tips
• for Perfect Pita
• For the best puff and a crispier bottom, preheat a pizza stone in your oven and bake the pitas directly on it.
• To keep this recipe vegan, simply skip the optional melted butter brush at the end, or use a light brush of olive oil instead.
• The dough can be made ahead of time. After the first rise, wrap it tightly and freeze for up to a month. Thaw in the refrigerator before using.
• For a heartier, nuttier flavor, substitute up to half of the all-purpose flour with whole wheat flour.
FAQ
Q: Is this homemade pita bread recipe vegan
A: Yes, this pita bread recipe is easily made vegan. The dough itself is naturally vegan, containing only flour, water, olive oil, yeast, salt, and sugar. To keep the final pitas fully vegan, simply skip the optional melted butter brush at the end and use a light brush of olive oil instead.
Q: Can I make this pita bread with whole wheat flour
A: Absolutely. For a heartier, nuttier flavor and added fiber, you can substitute up to half of the all-purpose flour with whole wheat flour as mentioned in the pro tips. This is a great way to add more nutrients to your homemade vegetarian pita.
Q: What are some vegetarian ways to serve this pita bread
A: This homemade pita is perfect for elevating all your favorite vegetarian Mediterranean dishes. Serve it warm alongside a generous bowl of hummus, stuff it with crispy falafel and your favorite toppings, or use it as a base for a vegetarian gyro with grilled vegetables or halloumi.
Q: How should I store leftover vegetarian pita bread
A: To keep your homemade pita bread soft and fresh, let it cool completely after baking. Then, store the pitas in an airtight bag or container at room temperature for up to 3 days. The dough can also be frozen for up to a month after its first rise.
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Homemade Pillowy Pita Bread
Ingredients
Method
- Combine the flour, olive oil, yeast, salt, and sugar in a food processor.
- Turn the machine on and slowly add 1 cup (240 ml) of warm water through the feed tube until a slightly sticky ball of dough forms, about 30 seconds.
- Turn the dough onto a lightly floured surface and knead for a minute until smooth.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
- Gently deflate the dough and divide it into 6 to 12 equal pieces, depending on your desired pita size.
- Roll each piece into a smooth ball.
- Place the dough balls on a floured surface, sprinkle with a little more flour, and cover with a clean towel.
- Let them rest and puff up slightly, about 20 minutes.
- While the dough rests, preheat your oven to 350°F (175°C). If using a pizza stone, place it in the oven to preheat. Otherwise, have a baking sheet ready.
- On a floured surface, roll each dough ball into a thin round, less than 1/4-inch thick.
- Bake the pitas for 5 to 8 minutes.
- Place them directly on the hot pizza stone or on the baking sheet. They are ready when they have puffed up and are lightly browned in spots.
- Flip them once halfway through baking.
- As the pitas come out of the oven, brush them with optional melted butter or olive oil.
- Serve warm or let cool and store in an airtight bag.
