There’s nothing better than a fresh, warm and soft homemade pita bread dipped in silky hummus. Yum!
This pita is very easy to make and so delicious that you won’t ever come back to a store-bought one. I promise!
Pour lukewarm water (around 100°F) in a mixing bowl and sprinkle 1/2 teaspoon of active dry yeast on it. Leave it for few minutes.
Mix in salt and olive oil. Then add flour and start kneading. Knead for about 5 minutes or more until you can form a ball. It might be just a little bit sticky.
Cover with a cling film or kitchen towel and leave in a warm place for an hour to double in volume.
In an hour remove the dough onto a dusted with flour working surface. Divide it in two pieces and form the balls. Cover the dough again and leave for another 30 minutes to rest.
Roll each ball into pitas approximately 6 inches in diameter or 1/4-inch thick.
Brush a cast-iron skillet with just a little wee of oil and heat over a bit higher than medium heat. Place pita dough into the skillet and cook for a minute until you see bubbles. Flip and cook another minute. Now flip again for a final minute. At this stage you will probably see a pocket of air forming. Or maybe not.
Remove your pita from the skillet and wrap in clean kitchen towel to keep it warm and soft. Continue with the rest of the dough.
The recipe makes only 2 pitas cause they are the best to be served right away. Enjoy this pita bread with hummus or stuff it with veggies and falafel.
PrintHomemade Pita Bread
Soft and warm homemade pita bread. Serve it with hummus or stuff with veggies and falafel.
- Prep Time: 1 hour 45 min
- Cook Time: 6 min
- Total Time: 1 hour 51 minutes
- Yield: 2 pitas
- Category: Bread
- Cuisine: Greek, Mediterranean
Ingredients
- 3/4 C all-purpose flour
- 1/4 C lukewarm water
- 1/2 tsp active dry yeast
- 1/2 tsp salt
- 1 tsp olive oil
Instructions
- Pour lukewarm water (around 100°F) in a mixing bowl and sprinkle 1/2 teaspoon of active dry yeast on it. Leave it for few minutes.
- Mix in salt and olive oil. Then add flour and start kneading. Knead for about 5 minutes or more until you can form a ball. It might be just a little bit sticky.
- Cover with a cling film or kitchen towel and leave in a warm place for an hour to double in volume.
- In an hour remove the dough onto a dusted with flour working surface. Divide it in two pieces and form the balls. Cover the dough again and leave for another 30 minutes to rest.
- Roll each ball into pitas approximately 6 inches in diameter or 1/4-inch thick.
- Brush a cast-iron skillet with just a little wee of oil and heat over a bit higher than medium heat. Place pita dough into the skillet and cook for a minute until you see bubbles. Flip and cook another minute. Now flip again for a final minute. At this stage you will probably see a pocket of air forming. Or maybe not.
- Remove your pita from the skillet and wrap in clean kitchen towel to keep it warm and soft. Continue with the rest of the dough.
Notes
The recipe makes only 2 pitas cause they are the best to be served right away.
Nutrition
- Serving Size: 1 pita
- Calories: 194
- Sugar: 0.1g
- Sodium: 583mg
- Fat: 2.8g
- Saturated Fat: 0.4g
- Carbohydrates: 36.2g
- Fiber: 1.5g
- Protein: 5.2g
- Cholesterol: 0mg
Keywords: pita, bread, Greek, Mediterranean, vegan, vegetarian
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