Pita Bread – What’s in Your Pocket?

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie.

The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff.

Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give these a try soon. Enjoy!

Ingredients for 8 pita breads:

For the sponge mix:

1 pkg dry active yeast (2 1/4 tsp)

1 cup warm water (about 90-100 degrees F.)

1 cup (4.5 oz by weight) all-purpose flour

Then:

1 1/2 tablespoons olive oil

1 3/4 teaspoons salt

1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)

*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.

View the complete recipe

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie.

The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff.

Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give these a try soon. Enjoy!

Ingredients for 8 pita breads:

For the sponge mix:

1 pkg dry active yeast (2 1/4 tsp)

1 cup warm water (about 90-100 degrees F.)

1 cup (4.5 oz by weight) all-purpose flour

Then:

1 1/2 tablespoons olive oil

1 3/4 teaspoons salt

1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)

*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.

View the complete recipe