Homemade Pitas

The Best Pitas: Fresh and Delicious

Preparation: 130 min ( 2h10 min)
Cooking: 10 min
Yield: 8 pitas

Notes:

For best results, refrigerate the dough for 6 to 12 hours before baking.

You can also cook the bread over a campfire: Preheat a cast iron skillet over your fire for at least 15 to 25 minutes. Place the dough in the skillet and cook for 2 minutes on each side, or until each side is nicely browned. Keep a close eye on the cooking process.

 

Product used for this recipe: All-Purpose Unbleached Organic Flour 

To vary the recipe, you can also use organic white Khorasan flour.

 

Ingredients

  • 3 1/2 cups ( 875 ml) All-Purpose Unbleached Organic Flour 
  • 1/2 teaspoon (2,5 ml) dry yeast
  • 1 1/2 cup (375 ml) warm water
  • 1 teaspoon (5 ml) salt
  • 2 tablespoons (30 ml) olive oil or butter

 

 

Preparation

  1. Using a stand mixer fitted with a dough hook (or mixing by hand in a large bowl), mix all the ingredients until the dough forms a ball. The water should be completely absorbed by the flour.
  2. Knead for another 5 to 7 minutes until the dough is smooth. By hand, the dough should be less sticky and elastic; don't hesitate to put some muscle into it.
  3. Cover the dough with a damp cloth and let it rise for about 90 minutes in a warm, humid environment.
  4. On a floured surface, divide the dough into 8 pieces.
  5. Shape each piece of dough to form a ball, cover them with a clean cloth, and let them rise for about 15-30 minutes.
  6. Using a rolling pin, flatten or roll the 8 balls on a well-floured surface into circles about 1/2 inch (1 ¼ cm) thick.
  7. Let them rest for about 10 minutes.
  8. Meanwhile, heat a baking sheet, cast iron skillet, or even the BBQ.
  9. Grill the pita breads for 2 to 3 minutes on each side, eeping an eye on them so they don't burn. Flip and change sides until the breads are cooked. If the pan is hot enough, the pitas should puff up as they cook.
  10. At the end of cooking, brush them with olive oil or butter, as prefered.

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