Isn’t it great when you try something that you have seen on Pinterest and it works out?
That is exactly what happened with these pita bread pockets. I pin recipes and crafts and then never get around to trying them. But when I saw this recipe for homemade pita bread, I knew I had to give it a try. I mean, not only is pita bread delicious, but how cool would it be to make my own pita bread that actually has a pocket inside?
To really be honest, I didn’t think it was going to work. Not due to any flaw in the recipe, but because I don’t always have a lot of luck with yeast breads. I never feel like the dough is the right consistency, and often end up with a dense heavy bread, when I should be getting a nice light fluffy bread.
But, as you can see, these pitas puffed right up, and the dough was pretty easy to work with. Not too sticky, and not too tight. These pitas are light, fluffy and delicious. And also a lot of fun! It was so satisfying to open the oven and see that they had puffed up and weren’t just flat pieces of bread.
Homemade Pita Bread
adapted from this recipe
makes 6 pitas
- 1 Tbsp active dry yeast
- 1 1/4 cup very warm water
- 3-3 1/2 cups flour
- 1 tsp salt
*Also, using a pizza stone is optional, but recommended
- Add the yeast to the bowl of an electric mixer fitted with the dough hook attachment. Add the warm water the yeast. Stir and allow to sit for 5 minutes.
- Add 1 1/2 cups of flour to the mixer. Start the mixer on the low position, and add the salt.
- Add additional flour to the mixer until the dough pulls away from the sides of the bowl and reaches a very slighty, sticky consistency. I used just a little over 3 cups, but you may need more or less.
- If using an electric mixer, knead for 4-5 minutes (or 8-9 minutes by hand).
- Turn dough onto a floured surface. Divide the dough into 6 equal pieces and shape each piece into a ball. Cover the dough balls lightly with a clean towel and allow to rest for 10 minutes.
- On a floured surface, roll out the dough balls into 6-8 inch rounds. Place the rolled out dough on the counter and again, cover lightly with a dish towel. Allow to rest for 30-40 minutes.
- Meanwhile, preheat oven at 425 degrees for 30-40 with a pizza stone inside. If you do not have a pizza stone, you can use a baking sheet instead. Only preheat the oven for 20 minutes if using a baking sheet.
- Bake the pita bread for 10 minutes. When putting the pita into the oven, flip the dough so that the side that was on the counter is facing up. This side should be more moist and will help the pitas to puff.
- Remove from the oven and allow to cool before serving.
note: Mine were slightly crunchy when they were removed from the oven, but after they were cooled, I put them in a ziplock bag overnight, and they softened considerably.