Pita bread / Arabic Bread or Lebanese bread, as some call it, plays a significant role in Lebanon and Middle East. A daily ritual and no meal is complete without it; it is eaten to scoop everything up with, a perfect accompaniment to almost all Lebanese and Middle Eastern food.
Most people think that Lebanese bread/Arabic bread, khebez as we call in in Arabic, is hard to emulate at home, but this recipe will completely change that thought. Fortunately, it is surprisingly easier than you might imagine and no special bread baking skills are involved. The recipe is straightforward and takes less than 1 hour from start to finish. The dough takes 30 minutes to rise and 5-8 minutes to bake. Making bread by hand is really therapeutic and gives you a sense of achievement.
To make the dough: Sift the flour and add salt. In a large bowl, mix the active dry yeast, sugar and ¼ cup of lukewarm water (save the rest of water for kneading), let it sit for 5-8 minutes, or until yeast becomes frothy. Add the flour to the dissolved yeast, and slowly add the remaining water. Knead the dough with your hands or a stand mixer, (I prefer the hand method) until you have malleable dough of one texture. Add a small amount of flour, as needed, to keep the dough from sticking to your hands. Knead and beat the dough for further 5 more minutes (the dough has to be kneaded and kneaded well; it has to be considerably wet but definitely dryer than a batter). For better results, slam the dough a couple of times as seen in the video. This will help the gluten to develop and the texture will become fluffier. Transfer the dough to a clean bowl, cover with a kitchen towel and let it sit for 20-25 minutes to double in size.
Gluten Free Pita Bread
When the dough has doubled in size, sprinkle some flour on a countertop and knock it back; divide it into 8 even-sized portions and gather each into a ball. Cover with a kitchen towel, and set aside to rest for 15 minutes.
On a floured countertop, stretch each ball, using a rolling pin, into a circle about 8 inches/ 20 cm in diameter and a bit less than ¼ inch thick. Make sure to roll it into a pretty circle with no incisions or torn dough to keep from creating a weak point that may prevent the pita from puffing up.
Preheat the sheet pan before lining it with parchment paper and delicately transfer one dough round at a time onto the parchment lined sheet pan. Bake about 6- 8 minutes, until the dough is puffed up and baked to pale golden; they bake very fast. Happy eating!!
Falafel, Lebanese Falafel Stuffed In Pita Bread Recipe, Chick Pea Falafel Recipes
In Lebanon and the Middle East, no one makes pita bread at home, as they can be picked up daily fresh from any neighborhood bakery, but I believe that every person should bake pita bread at least once in a life time. The process is absolutely fascinating and it is fun to see the bread puffing up in your oven and blowing like a balloon – watch the video!!
The seductive smell of the freshly baked pita bread will attract the pickiest eater on earth!. This is simple to make and you will feel like a pro as the bread puffs up in your oven!!
Like all yeasted bread, pita needs to be baked at a high temperature. The warmer the temperature the more active the yeast will be and the more the bread will puff up while baking and the pocket will be created by steam ; they will soon deflate when removed from the oven and cooled down. They also can be split easily and stuffed and rolled as sandwiches, or simply break up small pieces to scoop it up with Lebanese and Middle Eastern dishes with, like hummus, labneh, Lebanese stews and dips, or whatever your heart desire. Watch the video above to see how fun and easy it is to make pita bread.
Middle Eastern Ground Beef Pita Sandwich
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...Making pita bread at home is so easy! Especially with this Lebanese pita bread recipe. This is THE BEST fluffy bread and can be done with a Kitchenaid mixer or by hand. These Lebanese pita pockets are thin and perfectly soft, and turns out with perfect pita pockets to use for shawarma or to dip in hummus.
The smell of homemade pita bread is tantalizing, and we LOVE it fresh out of the oven! We serve it alongside any Lebanese dish or as an appetizer. This Lebanese pita bread recipe is super tasty and delicious, it is easy, although you must allow time for it to rise.
Lebanese pita is a basic Arabic bread recipe. It is used in all sorts of Arabic and Lebanese cooking, from baking it as pita bread, to using it in meat pies, and even using this as a type of Mediterranean dumpling in soups and other dishes.
Lebanese Bread Images, Stock Photos & Vectors
Let me make a little clarification before we start, there is a difference between Lebanese bread and Lebanese pita bread in our house. Traditional Lebanese bread is an unleavened (without leavening, or yeast) that is baked in a special oven. It is very thin and it is not pita bread, nor does it have pockets.
I am unable to make traditional Lebanese bread at home, because I do not have the proper equipment. I am blessed to live in a place with a large Lebanese population, so I know someone who makes traditional Lebanese bread fresh out of her home bakery.
However, Lebanese pita bread is made with yeast, is thicker than unleavened bread and has good pockets. When it bakes, it puffs up and creates a pocket bread that can be used to eat with shawarma, kafta, or to fill with my favorite, hummus and tabbouleh salad. This recipe is really the best fluffy pita.
How To Make Pita Bread At Home Like A Pro
What do you use pita bread for? SOOOO MANY THINGS! Pita bread can be eaten by itself or warmed up with butter, it can be served alongside hummus, or any other dip.
Pita bread can be used for sandwiches instead of traditional loaf bread. It can also be lightly pan fried with oil and used as a sort of crouton in one of my favorite salads called fattoush.
One can also make ZA'ATAR BREAD, which is an amazing Lebanese flat tart, or flat bread made with Za'atar seasoning, olive oil and lemon juice.
Pita Bread Recipe (oven Or Stovetop)
Homemade pita bread will last about 2 days in a airtight bag on the counter. We prefer to eat it up right away, and it is best right out of the oven or shortly thereafter.
YES! You can freeze homemade pita bread! You can ever freeze the dough and bake it later! Normally, when I make this recipe, I bake about half of the pita dough right then and there, and I freeze the other half. I roll the dough into orange-sized balls, wrap in in plastic, put it in a freezer bag and put it in the freezer
Take the dough balls out of the freezer and place them on a greased pan. Cover them with either plastic wrap or a towel. Let the dough thaw for about 30 minutes then remove the plastic wrap.
Homemade Pita Bread Recipe
Let it thaw completely for another hour or so at room temperature. Roll out into the size of pita loaves. You want and let it rise in a warm place for 30-45 minutes before baking.
The homemade pita bread ingredients are: all-purpose flour, yeast, salt, water, sugar and milk (substitute water if making vegan pita bread, or for dairy free).
Warm up ½ cup of the water until warm to the touch. You don't want it to be too hot, otherwise the yeast will not activate correctly.
Zaatar Pita Bread
Add the sugar to the warm water and add the yeast. Let it sit and activate for 10 minutes or so, or while you prepare the other ingredients.
In a large mixing bowl, add the flour and salt. Make sure the rest of the water and milk are at room temperature or slightly warm. Slowly add the water, milk and yeast mixture to the flour either kneading it together with your hands, or using a KitchenAid mixer to bring it all together.
I use a KitchenAid mixer with the bread dough attachment and let it mix and knead the bread dough for about 5 minutes or so. It should be a very elastic mixture when it all comes together.
Arabic Kuboos Bread
Cover the bowl with plastic wrap and place in a warm place in your house. Let it rise for about an hour, or until doubled in size. I notice that the time to let it rise varies, depending on how warm it is in my house, or how humid it is. It rises much faster in the summer.
When it is cold, I will put it on top of my clothes dryer and turn it
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