THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE
This homemade pita recipe is a game-changer! We've all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you've ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.
Provided by Dimitra Khan
Categories Bread
Number Of Ingredients 10
Steps:
- Combine the dry ingredients in a large bowl and whisk together. Set aside.
- In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
- Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
- Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
- Cut the dough into 10 equal portions.
- Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
- Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
- Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
- Warm a cast-iron pan over medium heat.
- Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
- If the pita is not puffing up, increase the heat a little bit.
- Transfer the pitas to a plate and serve immediately.
- Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
PITA POCKET BREAD (BREAD MACHINE)
So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time
Provided by Debber
Categories Yeast Breads
Time 1h23m
Yield 10 pockets, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
- Program for DOUGH or MANUAL.
- After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
- Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
- Bake for five minutes (tops will be puffed and beginning to brown).
- Cut each circle in half to form two pockets.
- Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
- TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.
PITA BREAD
Make and share this Pita Bread recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time 3h3m
Yield 12 pita breads
Number Of Ingredients 6
Steps:
- Sift flour and salt together in a large bowl.
- Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
- Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
- Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
- Turn out and knead for 10 minutes.
- Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
- Punch down and knead to smooth.
- Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
- Preheat oven to 500F degrees.
- I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
- I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
- This process can also be done on a cooking sheet.
Nutrition Facts : Calories 139.3, Fat 0.8, SaturatedFat 0.1, Sodium 195.6, Carbohydrate 28.4, Fiber 1.1, Sugar 0.5, Protein 4
EASY PITA BREAD
Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!
Provided by Bitsie
Categories Yeast Breads
Time 3h4m
Yield 16-32 rounds
Number Of Ingredients 6
Steps:
- In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
- Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
- With wooden spoon, beat in enough of the remaining flour to make stiff dough.
- Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
- Place dough in lightly greased bowl, turning to grease all over.
- Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
- Divide dough into 16 or 32 pieces.
- On lightly floured surface, roll each piece into 7" or 4" rounds.
- Cover and let rise for 15 minutes or until slightly risen.
- Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
- Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
- Repeat with remaining pita rounds.
- Let cool between damp tea towels.
- Pitas will collapse and soften slightly, but pocket will remain.
- (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
- Makes 16 7" pitas or 32 4" pitas.
QUICK AND EASY SYRIAN-LEBANESE-POCKET-PITA BREAD!
I've tried lots of recipes and this one is my family's favorite! Using instant yeast, you can make 20-22 "pitettes" or 8 medium bread rounds in about 90 minutes, including baking time! There is no fat or sugar added (except for the sugars in the dry milk powder).
Provided by ValFosburgh
Categories Yeast Breads
Time 1h30m
Yield 20-22 Mini pita rounds, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel). Form a little well in the center.
- Heat the water in a microwave safe dish for one minute.
- Pour the water into the flour well and mix the ingredients with a spatula as far you can. Place a dish of cool water in a bowl next to you as you begin to knead by hand.
- Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead. This will help create a smooth, elastic finish. You know your dough is ready when the surface is smooth and doesn't have pock-marks. The dough will feel slightly sticky as you knead it, but should not stick to your hands.
- Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes. Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
- Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister. Let the balls rest for 30 minutes.
- After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
- As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4". The thinner the round, the better your pocket. Turn them over to roll them, trying to keep the round as best you can. If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll. Make sure the edges are rolled out equally and not thicker than the center. Lay each round on the cloth or floured surface to rest again as the oven preheats. Keep them in the order your rolled them.
- Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes. The rounds should start to bubble on top and will "poof" up with the pocket. Once the pocket is formed, remove them from the oven and place onto clean surface to cool. The bottoms will be just starting to brown as you remove them from the oven.
- Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.
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- Add the warm water to a bowl and sprinkle the yeast and sugar over the top, set aside for 10 minutes to let it get foamy. If it doesn't get foamy, your yeast is no longer alive and you will need to start over with new yeast.
- If you're making it by hand, add the flour, salt, and olive oil into the bowl with the yeast/sugar/water mixture and stir to combine. When it is fully combined, turn out onto a floured surface and knead with floured hands for 10 minutes. If you're using a stand mixer, add the flour, salt, and olive oil and the yeast/sugar/water mixture into the bowl of your stand mixer fitted with the dough hook attachment. Use the "stir" setting to combine the ingredients, scraping down the sides of the bowl as needed. When the ingredients are combined, turn the mixer onto speed #2 and knead for 2 minutes. Turn the dough out onto a floured surface and knead with floured hands for about 1 more minute.
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