Homemade Pita

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The Best Pitas: Fresh and Delicious

Preparation: 130 min ( 2h10 min)

Cooking: 10 min

Yield: 8 pitas

Notes:

For the best results, refrigerate the dough for 6 to 12 hours before baking. You can also cook the pitas over a campfire: Preheat a cast iron skillet for at least 15 to 25 minutes over your fire. Place the dough and cook for 2 minutes on each side or until each side is grilled, watching the cooking closely.

Ingredients

All-Purpose Unbleached Organic Flour - 500 g (3 ½ cups)
Dry Yeast - 5 g (½ teaspoon)
Warm Water - 375 ml (1 ½ cups)
Salt - 10 g (1 teaspoon)
Olive Oil or Butter - 30 ml (2 tablespoons)

Preparation

In a stand mixer fitted with a dough hook (or by hand in a large bowl), mix all the ingredients until the dough forms a ball. All the water should be absorbed by the flour.
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.
Cover the dough with a damp cloth and let it rise for about 90 minutes in a warm, humid place.
On a floured surface, divide the dough into 8 pieces.
Shape each piece of dough into a ball, cover them with a clean cloth, and let them rise for about 15-30 minutes.
Using a rolling pin, flatten or roll the 8 balls on a well-floured surface into circles about 1 ¼ cm (½ inch) thick.
Let them rest for about 10 minutes.
Meanwhile, heat a baking sheet, cast iron skillet, or even your BBQ.
Grill the pita breads for 2 to 3 minutes on each side, watching carefully not to over-grill. Flip and alternate sides until they are cooked. If your skillet is hot enough, the pitas should puff up during cooking.
At the end of cooking, brush them with olive oil or butter according to your preference.

Lots of recipe ideas

October 29 2024

Homemade Pita

Notes:

Ingredients

Preparation

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