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bread is very popular especially in the Middle East, almost every meal is accompanied by it. It can be used for dipping, fill it with meat or vegetables and have it as a sandwich, fry it and add it to your salad, it is also included in some main dishes like Fattah.Pita bread usually baked in high heat ovens, but you can make it at home and guess what? There is no need for an oven too!
This recipe is available on our main website, but I made it again and took more and better pictures. So here we go.
Ingredients:
2 cups all purpose flour
1 teaspoon dry yeast
Pinch of salt
1/4 teaspoon sugar
1/2 cup plus 5 tablespoons warm water. (you may need more or less depending on the flour you are using)
Pinch of salt
1/4 teaspoon sugar
1/2 cup plus 5 tablespoons warm water. (you may need more or less depending on the flour you are using)
– Dissolve yeast and sugar in the warm water, cover and leave for 15 minutes.– Mix flour with salt, add the yeast and water mixture, and knead for 15
minutes. Add more water if necessary. The dough should be smooth and
elastic.
– Cover the dough for one hour and half or until it doubles in size.
– Make six balls out of the dough.
– Dust working surface with flour. Roll out each ball with a rolling pin into
5-inch circles.
5-inch circles.
– Every time you roll a ball, sprinkle little flour on top of it, then cover with
kitchen paper. Sprinkle flour on that kitchen paper and place a new rolled ball
on top of it, go on doing so until you have all rolled balls on top of each other
with the kitchen paper separating each. Cover with cloth and let it rest for
15 – 20 minutes.
– Place your nonstick flat pan on medium heat. Place the rolled ball on the
pan, flip the bread in about 9 seconds.
pan, flip the bread in about 9 seconds.
– Gently press around the pita bread’s edges, using a spatula, this will help the
bread to puff out.
bread to puff out.
– When the bread is completely puffed, and got some brown patches, your
bread is ready.
bread is ready.
– Cover the bread with a cloth to keep it soft. Pita bread always tastes better
the second day.
the second day.
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17 Comments
Karen
25/03/2011 at 6:28 amGlad to have found you on Foodbuzz. Always wanted to make my own pita. This sounds fantastic! Great post!
Munatycooking
25/03/2011 at 6:52 amThank you Karen, and congratulations for being listed in the top 9 on foodbuzz 🙂
Sandra
28/03/2011 at 3:37 pmOhh this is so beautifully done! I love pita bread!
Jeanne
20/04/2013 at 1:25 pmI am so happy that I found your recipe on Pinterest. I have congestive heart failure and have to watch the salt/sodium content in everything I eat. I saw that these only called for a pinch of salt, so I gave them a try. I used an 1/8 teaspoon of a salt substitute. They turned out Great and were very easy to make.
Thank you!!
munatycooking
20/04/2013 at 1:38 pmHi Jeanne, I’m happy that you liked my recipe. Take care 🙂
Bien
26/02/2014 at 8:53 amHi, I just want to ask if what kind of yeast used in the recipe? is it active dry yeast or instant dry yeast.
Thanks!
munatycooking
26/02/2014 at 10:54 amHello, I’ve used active dry yeast. I’ll be re-posting this recipe with video and new pictures in few days.
Andrew
18/03/2014 at 12:15 pmI watched a video of making pita in an Arabic oven and wondered if they could be started in a frying pan and finished under a grill. I tried a couple of pieces of my usual bread mix, which includes olive oil but NO salt. I took the pieces off the risen dough and rolled them out and cooked them straight away. I left the pita in the frying pan and put that under the grill, and they puffed up quite well. I’ll experiment with the mix in future to perfect them!
Cathlyn
10/07/2014 at 11:38 pmCan you keep the dough in the fridge before cooking?
munatycooking
11/07/2014 at 12:49 amYes you can, just take out the dough from fridge 20 minutes before making the balls.
Sjara
20/08/2014 at 6:52 amMade this today for dinner. I’ve never tried eating one. Is it supposed to be chewy? O.o I’ve sent my mom some and she asked whyit’s chewy.
munatycooking
20/08/2014 at 12:32 pmHi Sjara, Thanks for stopping by and for trying my recipe. There are different types of pita bread around, some are thin, some chewy like in my recipe, others are bit hard and chewy (I find this type in Egyptian restaurants), and the last is fluffy, soft, and thick (made mostly by Lebanese). It really depends on the flour you’re using and the way you’re making the bread.
My recipe is more like the Egyptian version except softer.
Ainon
07/01/2018 at 4:52 pmHi, I stumbled your site on Pinterest. And I love your Ish Finnu. Do you by any chance have the recipe for Ish Baladi? I want to try to make them. Many thanks
munatycooking
10/01/2018 at 10:01 amThis is the recipe for Aish Baladi, but if you want that nutty flavor use whole wheat only.
Ainon
11/01/2018 at 5:04 pmThank you so mch
nokinoks
26/04/2015 at 10:55 pmcan I fry this after? O.O I have been trying to find a recipe for tortilla that’s not baked so I can make chips but so far all I found was baked or recipes that just asks me to but the tortillas. So I was just curious if I can make this then fry it?
munatycooking
27/04/2015 at 1:11 pmYou can fry this bread if you wish, there is an Arabic salad called fattosh, and fried pita bread is used in it.