Homemade pita bread is not only a treat, but surprisingly easy to make. Our pita bread recipe starts with a simple yeast dough (we used some whole-wheat flour in addition to white) that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up like magic, forming the signature pocket. A staple of Middle Eastern and Mediterranean cuisines, pitas are perfect for sandwiches or to accompany all kinds of meals.
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The Secret to Getting That Pita Pocket
Two things make all the difference:
Handling the dough gently during the rolling process: You don’t want to deflate all of the air bubbles created while the dough was rising. Then, let the dough rest for another 30 minutes after you roll it; this allows it to recover from the rolling and to puff slightly back up again before it's baked.
A very hot oven: Preheat the oven to 500 degrees Fahrenheit for baking the pitas. We preheat the oven with a rimmed baking sheet turned upside down on a lower shelf; essentially it’s acting like a baking steel and quickly transfers heat to the dough, making it instantly puff up.
Ways to Use Homemade Pita Breads
There are endless ways to use homemade pita bread. Stuff a pita bread with fillings, or don't split the bread open and roll it around your fillings instead. Any of your favorite sandwiches would be wonderful in this freshly made bread. Here are some other ideas:
Fillings
- Grilled Kofta Kebabs
- Hummus
- Falafel
- Chicken Souvlaki
- Grilled or roasted vegetables with Tahini Sauce
- Eggplant Dip
- Herbed Bean Salad
Condiments and Pickles
- Mixed olives
- Pepperoncini
- Quick pickled vegetables, such as red onions, radishes, or beets
- Yogurt-Cucumber Dressing With Za’atar
Ingredients
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4 ½ cups unbleached all-purpose flour, plus more for dusting
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2 envelopes (¼ ounce each) active dry yeast (2 ¼ teaspoons each)
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1 tablespoon honey
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2 ¼ cups warm water (110 degrees)
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1 ½ cups whole-wheat flour
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1 tablespoon kosher salt
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⅓ cup extra-virgin olive oil, plus more for bowl
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Fine cornmeal, for sprinkling
Directions
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Make dough:
In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
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Knead dough:
Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
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Form dough into ball:
Punch down dough, and form into a ball; then turn out onto a floured surface.
Lennart Weibull
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Divide dough:
Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.
Lennart Weibull
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Roll each piece, pinch, and flatten:
Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.
Lennart Weibull
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Use rolling pin to form rounds:
Flatten each ball into a 6-inch round with a lightly floured rolling pin.
Lennart Weibull
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Let rest:
Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let rest 30 minutes.
Lennart Weibull
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Bake:
Meanwhile, preheat oven to 500°F and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more.
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Transfer to towel-lined basket:
Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas and serve.
Lennart Weibull
Storage
Pita bread is best served the same day it's made but can be kept in an airtight container at room temperature for up to one day. Alternatively, you can freeze the pita breads for up to three months
Variation
For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za'atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.
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Lennart Weibull