This Homemade Pita Bread is incredibly tasty!
Serve with hummus for a light lunch or a fun afternoon snack.
Now that the weather has finally started warming up again, we’ve taken to eating weekend lunches out on the back deck. I know it was only a few months ago, but it feels like forever since we last sat outside and just enjoyed the sunshine! To be fair, I do miss curling. I don’t miss the cold winter temperatures and the snow that never goes away, but I do miss curling. (Even though curling is indoors, it would be too expensive to keep the ice frozen all summer…so the ice is melted down and then refrozen before the season begins again in October.) That’s ok. There is a lot of fun to be had in these warmer months before curling comes back!
Speaking of sitting outdoors, we’ve been on a serious hummus kick lately. We’ve been either grabbing hummus at the store, or I’ve also made a couple of batches here at home. (Hummus is incredibly easy to make at home, just FYI…) And we all know that you can’t have hummus without pita, right? Last Friday, I noticed that we didn’t have any pita bread for our weekend hummus + pita lunches on the back deck. It was late Friday afternoon, and the last thing I wanted to do was make a grocery store run. Come on…you know that feeling, right? I just wanted to stay at home!
I love making bread here in the Spiced house, and that’s when it hit me. (1) We are out of pita bread. (2) We need some pita bread. (3) I don’t want to go to the store. (4) I like to bake bread. Yup, it was this natural flow of logic that led me to baking a batch of pita bread here at home. And it was quite possibly some of the tastiest pita bread I’ve ever eaten!
My wife and I are in the process of looking at new cars. My car has treated me very well over the last 10 years, but it’s time to upgrade to something a little bigger…and something that has all-wheel drive. I love my 2-door coupe, but it’s just not the handiest of cars once the winter snows move in here in upstate New York. So the day I baked this pita bread, my wife was actually picking me up to go test drive some cars. As it was late afternoon, I decided to bring her a snack, and I walked out of the house carrying pita bread in one hand and a container of hummus in the other. I’m pretty sure that she did not expect me to climb into the car carrying homemade pita bread and hummus.
Homemade Pita Bread
So pita bread is indeed a yeasted bread. I’ve heard from a bunch of you guys that yeast is scary. Guess what? It’s not that bad! Monsters under the bed? Scary. Yeast? Not scary. That unidentifiable container in the back of the fridge? Scary. Yeast? Not scary. Yeast doesn’t require any magical potions or spells. It just requires time and a warm place to hang out.
This homemade pita bread recipe requires the dough to rest for about 1.5-2 hours. Not that bad really. It took about 15 minutes or so to mix up the dough, and then I put it in a warm oven and wandered off to do some other work for a couple hours. While I was gone, the yeast did all the work, and I had a batch of pita dough that was almost ready to be baked. (Tip: For a nice warm spot, I preheat my oven to its lowest setting. As soon as I see the temperature hit 100°F, I turn the oven off. Now I’ve got a nice confined warm spot for the dough to rise.)
I added in a cup of whole wheat flour to this recipe just because I like the taste of whole wheat flour. Feel free to go with just all-purpose flour if you prefer. Also, now that I’ve got this pita bread recipe down, I want to start experimenting with adding some herbs to the dough. What would be some good flavors for my next round of pita bread?
Did you make a batch of this Homemade Pita Bread at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Looking for other tasty bread recipes? Check out these favorites, too:
Homemade Pita Bread
- 2¼ tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water
- 1 cup whole wheat flour
- 2 cups all purpose flour
- 1½ tsp salt
- 2 Tbsp olive oil
- In a large bowl, mix the yeast, sugar and warm water until well combined. Add the whole wheat flour; stir until combined. Set bowl in a warm place for 15 minutes.
- Once yeast mixture has rested, add all purpose flour, salt and olive oil; stir until well combined. (Note: Dough will look somewhat dry at this stage.)
- Turn dough out onto well-floured countertop. Knead for 2-3 minutes. Cover dough and let rest for 10 minutes. Knead dough for 2 more minutes.
- Put dough back into the bowl and cover with plastic wrap. Place bowl in a warm location for 1½-2 hours, or until dough has doubled in size.
- Preheat oven to 475°F. Place a heavy-bottomed baking sheet on the bottom rack of the oven while it preheats. (Note: A pizza stone works great here if you have one!)
- Gently fold dough and divide into 8 pieces of equal size. Roll each piece into a loose ball. Cover dough and let rest on countertop for 15 minutes.
- On a well-floured countertop, roll each piece of dough into an 8” circle. (Tip: Keep remaining dough covered when you aren’t working with it.)
- Place two rolled-out pieces of dough onto the baking sheet or pizza stone. Let bake for 2 minutes. Using tongs, flip the dough over and bake for 1-2 more minutes. (Note: The dough will puff up while baking. To make the flipping process easier, remove the extra racks in your oven.)
- Remove baked pita and repeat with remaining unbaked dough.