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.
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)
– 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.
– 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.
– Gently press around the pita bread’s edges, using a spatula, this will help the bread to puff out.
– When the bread is completely puffed, and got some brown patches, your bread is ready.
– Cover the bread with a cloth to keep it soft. Pita bread always tastes better the second day.