The Easiest Homemade Pita Bread Food

EASY PITA BREAD

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.

THE EASIEST HOMEMADE PITA BREAD RECIPE!

Steps:

• To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
• Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
• Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
• When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
• Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
• Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
• To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
• For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
• , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
• use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
• To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

HOMEMADE PITA BREAD RECIPE

Steps:

• In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
• Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
• Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
• Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
• Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
• Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
• Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
• To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

HOMEMADE PITA BREAD

Steps:

• Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
• To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
• The next day, allow the dough to temper back to room temperature for 1 hour.
• Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
• Place a flat cast-iron pan onto the grill grate to preheat.
• On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
• To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
• Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.

HOMEMADE PITA BREAD

Steps:

• Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
• Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
• Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
• Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
• Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
• Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
• Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

CHEF JOHN'S PITA BREAD

Steps:

• Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
• Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
• Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
• Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
• Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
• Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
• Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
• Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
• Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

EASY AS PITA BREAD

Steps:

• add the first five ingredients together and leave them for at least ten minutes covered.
• mix with the flour. i usually use standard grade white flour and if i need more when im mixing up the dough i use wheatmeal flour.
• mix up the dough until you get it to bounce back slightly when you press it. it shouldnt be sticky.
• cover it with flour, leave it to rise covered for at least thirty minutes.
• divide up the risen dough into eight pieces and roll each one out.
• make each protion 15/18 cm in diameter.
• leave to stand for 10 minutes before baking.
• dont open the oven too much.
• take out the bread as soon as it has finished rising.
• you can freeze it after it has cooled down and reheat it for use later.
• note, its ok for the bread to go flat again after you take it out of the oven.