Top Rated Pita Bread Recipes
This panini is tailgate party perfect. At your next tailgate, bring this out of your arsenal as a signature creation. Your guests will thank you.
Looking for some inspiration? This chef-approved simple dinner or lunch idea could be the next best thing you put in your kid's lunchbox, or on the dinner table. It's got veggies, protein, and even the glorious avocado tucked in its pita pocket!This recipe was contributed by Just.
Mashed avocado, lemon, crispy chicken and fluffy eggs make up the toppings of this flavorful breakfast pizza. This recipe is courtesy of Perdue.
Pita pockets stuffed full of brain-powering tuna make a great mid-week lunch.This recipe is courtesy of Betty Crocker.
Corn adds a fresh element to this vegan-friendly chickpea burger.This recipe is courtesy of McCormick.
On the upper west side of Manhattan, NY, Leyla combines modern Turkish flavors with traditional Mediterranean favorites. They make this classic, creamy hummus every day in house and top it with a beetroot salsa and pickled za'atar. Feel free to get creative with your toppings — maybe you fancy roasted red peppers or perhaps just a drizzle of good olive oil. No matter what, always remember to serve with warm pita bread!
Many people don't realize how easy it is to make your own hummus. It's not only easy but fun to make, because you can flavor it with just about anything you like. This is chef David Seigal of Chelsea's Table's recipe, served with organic pita and organic carrots.
Gyros are an iconic street food; recreate that Greek experience at home with these healthy grilled chicken pitas.This recipe is courtesy of McCormick.
Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. This year give your nachos a healthy twist.
In Midtown Manhattan, you’ll see (and smell!) chicken and rice carts on almost every city street. Office lunchers and late-night eaters alike love the chicken-and-rice platters (which rarely cost more than $5) as hearty and spicy meals on the go; we’ve replicated those Styrofoam-packaged meals here.
Pita bread is a great bread for beginning bakers or for making with kids. The entire process of making them only takes about two hours too, so it is also a great one for people on a tight schedule.
Flat breads can be made in dozens of different ways. They can be made from grains other than wheat, such as corn in corn tortillas. They can be made with no leavening, such as matzo or flour tortillas, with chemical leavening (baking soda or baking powder) such as pancakes or crepes, or with yeast, such as naan or pita bread. They can also be made from a starter. And they can be baked (pitas), fried (fry bread), grilled (zebra bread), and, I would imagine even steamed (I'm drawing a blank. anyone?). Flat breads of some sort exist in just about every culture on the globe.
Anyone who grew up in a household where flat breads are an essential part of every meal knows will attest that they are a hundred times better when baked fresh than when bought from the store wrapped in plastic and already two or three days old.
I wasn't brought up in such a house, actually, but a year or two ago I started going to a local Lebanese restaurant solely for the fresh pita bread that they baked. After draining my wallet by eating lunch there every day for a week, I realized pita bread must be pretty simple to make at home. So I tried it and was extremely pleased with the results. I still visit the Lebanese restaurant for their pitas every few weeks, but I've cut back and saved myself a ton of money.
About The Ingredients
There are only 6 ingredients in this recipe for pita bread, and you even have quite a bit of flexibility in choosing which of those to include. I'll go through the ingredients one-by-one:
- Flour - I like to use one cup of whole wheat flour and 2 cups of all purpose unbleached flour. It gives the pitas a heartier flavor than using all white flour. You can use any combination of the wheat flours you have around the house, from 100% white flour to 100% whole wheat flour. You could probably even use flour made from other grains, though I'd suggest trying it with wheat flour the first time before getting too crazy.
- Salt - Salt is necessary to retard the yeast (slow it down) and to flavor the bread. Without salt bread is pretty. blah. I used kosher salt for this, but any type of salt you have in the house will work just fine.
- Water - Plain old tap water, assuming your water is drinkable. If not, bottled or distilled water. Something close to room temperature (warmer than 50 degrees fahrenheit, cooler than 100 degrees) works best.
- Sugar - A touch of sugar or honey provides a little more food for the yeast and will make the bread brown faster when it caramelizes. It also can add a touch of sweetness to the dough. You can safely omit it from the recipe and it will turn out fine, or add more if you like it sweeter.
- Yeast- I use instant yeast, which is also know as Rapid Rise or Bread Machine yeast. Instant yeast is a little more potent than active dry yeast and can be mixed directly in with your dry ingredients and will have no problem waking up when the water is added. Active dry yeast works just as well as instant yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients. If you are using active dry yeast, read the instructions on the package to figure out how to activate the yeast before adding it to this recipe and reduce the amount of water you add later in the recipe by the amount of water you proof the yeast in (i.e., if you activate the yeast in a half a cup of water only add 3/4 to 1 cup later).
- Oil - Oil or fats soften the bread and keep it fresher longer. Olive oil is the most traditional oil to use in Mediterranean and Middle Eastern cooking, but if you do not have any you can use whatever you have in the house. And, in the worst case, you can even omit it.
Makes 8 pitas
3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).
Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.
(The purpose of kneading is to thoroughly combine the ingredients and to break down the flour so that the dough will become stretchy and elastic and rise well in the oven. A simple hand kneading technique is to firmly press down on the dough with the palm of your hand, fold the dough in half toward you like you are closing an envelope, rotate the dough 90 degrees and then repeat these steps, but whatever technique you are comfortable using should work.)
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.
While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
If you have a spray bottle in the kitchen, spray a light mist of water onto your baking surface and close the oven for 30 seconds. Supposedly this step reduces the blistering on the outside of your pitas. I've skipped it many times in the past and still been pleased with my breads, so if you don't have a bottle handy it isn't a big deal.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary (in the batch pictured here I removed them at 3 minutes).
That's it. They should keep pretty well, but we almost always eat them as soon as they come out of the oven.
If you have any tips on baking pitas or have a recipe you'd like to share, please add a comment below.
In the bowl of a stand mixer (or large bowl if you’re mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.
Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.
Stand Mixer Method: Place a dough hook attachment on the stand mixer and gradually add flour. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.
By Hand: Gradually add flour to the yeast mixture, starting with 1/2-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.
Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.
Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.
Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don’t have enough time to bake the same day.
Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.
Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.
As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.
On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or 1/8-1/4 inch thick. Make sure not to roll them too thin as they won’t puff up and be pillowy.
Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.
Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel and enjoy immediately.
In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.
Pita Bread Serving Suggestions
This pita bread is so soft, fluffy, and flavorful that we honestly love to eat it plain! However, it’s also fantastic with all sorts of fillings, spreads, and dips. Here are a few ideas to get you started:
- Fill it with crispy baked falafel, pickled red onions, tahini sauce, and fresh herbs.
- Stuff it with egg salad, vegan egg salad, or my chickpea salad sandwich filling.
- Toast it, slice it into wedges, and add it to a crudité platter with white bean dip and fresh veggies.
- Load it up with my easy chickpea shawarma.
- Use it to scoop up saucy shakshuka or baked feta.
- Pile it with grilled veggies and tzatziki sauce for a light summer meal.
- Top it with peanut butter, sliced banana or apple, and a drizzle of honey.
- Or dip it into hummus, baba ganoush, or curried red lentil dip for a healthy snack!
How do you like to eat your homemade pita bread? Let me know in the comments!
Wondering what to eat with pita and looking for some great pita bread recipe ideas and fillings? Take a look at these tasty recipes:
- – you can stuff the pita bread with Greek gyros. Gyros is easy to make with pork shoulder and lots of spices – one of the easiest pizza recipes you can make. These are fun to make with your kids and are great for a lunch or afternoon snack. One pita bread yields two pizzas so get creative with your toppings – you can make a delicious falafelburger with chickpea, chili pepper, spices, and garlic. Half a pita bread and you have two tacos. Add some onion, tomato or sauce to turn it into a great lunch or dinner – you can make pita chips for the weekend or on game night. Combine with your favorite dips and you have a delicious but responsible snack! – pita bread with hummus is a killer combination. Make the hummus yourself you will be in food heaven! – seasoned to perfection with this shawarma seasoning and yogurt. Baked in the oven and wrapped in soft pita bread
Pita Bread Dessert Recipes
Pita Bread Dessert Recipes is one of the most welcomed desserts in Mediterranean Cuisine. You might try different type of Bread desserts before but Pita Bread Dessert is so special and extra delicious. You may try our Pita Bread Dessert Recipes and give your family and friends a special impression in these dessert recipes. Besides, you can discover more information about Pita Bread, such as History of Pita Bread.
Are you looking for Pita Bread Dessert Recipes? Ingredients used? Steps to make it? That’s good! You may gain our best Pita Bread Recipe via DessertRecipes2u. Enjoy your reading with us!
Pita Bread Dessert RecipesThanks to my senior of food society, Simon for guide me how to make Mediterranean dessert, Pita Bread. I usually add salad into the pocket of Pita Bread. The pocket in the Pita Bread also can be added with many types of filling, such as cheese, meats, and cooked vegetables. Pita Bread is a round pocket flatbread, which is created by puffs up the dough and required to bake at the high temperature. Pita Bread can be prepared in simple ingredients and easy steps to make it. Pita Bread has been cut into half and it yields two crescent-shaped pockets of bread. Pita Bread Dessert Recipes can be making with various ways, as recipes vary from region to region, and family to family. In Turkey, Pita Bread has soft and chewy texture, which eaten with chicken, cheese, potatoes, beef and garlic. In Greece, the filling of Pita Bread is tomatoes, cucumbers and feta. History of Pita Bread Dessert Recipes. The name of Pita Bread is the western name for the Arabic bread actually it is called khubz in Middle Eastern. During 10th century, Pita Bread was available and become popular dessert across Middle Eastern. Pita Bread also can be made in round or oval in size and baked in a brick oven. Pita Bread had become popular in the Western Cultures in the 1970’s and some fast food chains have begun to offer pita sandwiches, which are known as health food.
Ingredients of Pita Bread Dessert RecipesTo prepare the Pita Bread Dessert for 4 persons serving, you are required to ready the following ingredients:
- 250 grams all-purpose flour, sifted
- 200ml water
- 1 1/2 teaspoons salt
- 1/2 cup shortening
- 1 package yeast
How to make Pita Bread DessertStep 1: Preheat the oven to 450°F.Step 2: Melt the sugar in the warm water and sprinkle in the dried yeast in a large bowl. Leave it for at least 10 minutes or until frothy.Step 3: Adding two cups of flour and whisk it for 3 minutes.Step 4: Adding another two cups of flour and stir it for 3 minutes.Step 5: Turn out onto floured surface and knead until moderately soft dough that is smooth and elastic.Step 6: Divide the dough into 10 equal portions and cover with plastic wrap. Leave it for 10 minutes.Step 7: On well floured surface lightly roll one piece of dough at a time into a 7 inch round, turning dough over once. Step 8: Place on ungreased baking sheet and bake for 3 minutes until puffed. Step 9: Turn over with spatula and bake for another 2 minutes until lightly brown.Step 10: Let it cool completely and slice bread in half crosswise to serve.
Tips on Preparation of Pita Bread DessertThe tips of Pita Bread Dessert Recipes are useful for your preparation. It is additional information for you to enhance the taste and flavour of your Pita Bread.
- While kneading, you should not over kneading because it will cause your bread to be tough.
- While baking, you should set the correct degrees and timing (burnt if the degree too high)
- The Pita Bread can be keep for up to 2 days if wrapped tightly but it is better to served in warm immediately as more delicious.
- You can add the desired filling into the pocket of Pita Bread.
Dear Dessert’s lovers, Pita Bread is known as one of the popular bread around the world. In addition, there are various types of bread which you can try to make it. If you would like to know more about Pita Bread Dessert Recipes, let keep exploring this site, so that you won’t miss your favourite Pita Bread Dessert Recipes.
Ciabatta BreadCiabatta Bread can be made with various types of recipes. It is oval-shaped bread, which is airy texture, soft and light.
Zucchini Bread is easy-made bread, which is made of fresh zucchini, eggs, flour, cinnamon, walnuts and dried raisins.
Banana BreadBanana Bread is a type of bread which made with ground cinnamon, baking soda and delicious with loads of banana flavour.
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This Post Has 10 Comments
Lovely recipe, and a must try. Thanks.
Thank you Tony,I am so glad you liked the recipe.
I tried the recipe and they came out really well. Thank you.
Hi Farhana,I am so happy to hear you made this pita bread and they turned out really well.Thank you so much for taking your time to write back me.
I saw an Israeli version of recipe and they added 1 tsp baking powder. Do you know what it adds to recipe? Thank you.
Hi Joli,Baking powder is a chemical leavener usually added in cakes and cookies to lighten them up.Baking powder when when heated up in the oven will produce carbon di oxide which will make the baked product more light.Here in this recipe we use yeast as a leavening agent and we dont need to add baking powder.
Absolutely amazing recipe. Tried it several times and its perfect every time. Thank you for such a superb recipe.
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Pita bread that has herbs and spices already baked in is great for serving with all of your favorite dips. The seasoning goes nicely for dipping, whether you prefer dill dip, blue cheese dressing or salsa with your pita bread.
For the best flavor of your pita bread and dip, place the bread in the oven for just a few minutes to make it slightly toasted. This will bring out the flavor of the bread, plus it also tastes great served warm. Heavanet 3 hours ago
Pita bread is great for making sandwiches because it has several benefits. First of all, it is flat and thin, and usually has less calories than regular, heavier types of bread. It is also convenient to use because all you have to do is slice it for a ready-made pocket to stuff with your favorite sandwich items. Finally, pita bread has great flavor and goes well with anything you want to put inside of it.
A good tip for making sandwiches with pita bread is to buy the larger size. This will allow you more room for stuffing the bread. Another good tip is to warm it up slightly in your microwave before making your sandwiches. This allows the pita bread to be softer and more flexible for spreading condiments and putting in your favorite sandwich ingredients. Ocelot60 15 hours ago
You can also find whole wheat pita bread at your local bakery or grocery store. It is richer and tastier than other types of pita bread in my opinion. It is also better for your health because it is made of whole grains instead of processed white flour.
Best Bread Recipes Conclusion
I am sure after seeing all of these amazing looking bread recipes that you are ready to start knocking them off one by one, and that is perfectly okay! Whether you want to start at the top and work your way down, or whether you want to start with your favorite type of bread first, you really can’t go wrong.
The other great thing about bread, and especially these bread recipes, is all of the delicious toppings that you can put on them. Whether it is a delicious jam or jelly, or maybe using two slices of bread for the perfect sandwich, either way, make sure to take full advantage of these bread recipes.
After making one of these delicious bread recipes, we would love to hear how it went for you. So please feel free to share your experience in the comments below.