Once you start making this homemade pita bread recipe, you won't be able to stop! Soft, puffy, and flavorful, it beats any kind from the grocery store.
This homemade pita bread recipe comes from my friend Molly Yeh’s Short Stack Yogurt cookbook. It’s been on my list to try since the book was first released two years ago, but for one reason or another, I never made it until this spring. When I finally did, what Jack and I thought would be a fun, one-time cooking project turned into a full-on pita bread obsession. We started putting extra yogurt on the grocery list just so we could make it!
?”, you’re not crazy. It’s not a typical pita bread recipe ingredient, but Molly’s book is all about yogurt – how it’s a versatile, flavorful ingredient that happens to be good for you too. She uses it in a huge range of recipes – from soup to cookies to ranch dressing and mac and cheese.
Baked Pita Bread Stuffed With Cheese Filling
In my opinion, it’s the secret ingredient that makes this pita bread so exceptional. It’s not only thicker, softer, and puffier than any other homemade or store bought pita I’ve tried, but also it has a tangy, sourdough-like flavor. It’s just as delicious plain as it is with a filling or a dip, and as Molly writes, it’d make a pretty great sleeping bag too. If your experience is anything like ours, once you start making it, you won’t be able to stop.
First, make the dough. Activate the yeast by mixing it with warm water and a teaspoon of sugar. When the yeast mixture foams, add it to the bowl of a stand mixer fitted with a paddle attachment, and mix it with the flour, salt, remaining sugar, oil, and yogurt. Knead the dough, either with the stand mixer on medium speed or by hand, until it’s soft and slightly sticky, 7 to 10 minutes.
Once you’ve kneaded the dough, let it rise. Transfer it to an oiled bowl and cover it with a kitchen towel or plastic wrap. Set it aside for about 2 hours, or until the dough has doubled in size.
Homemade Pita Chips Recipe
Then, divide the dough into balls. This recipe makes 12 small flatbreads, so you’ll split it up into 12 equal parts. Cover the balls, and let them rise for 20 more minutes.
Next, roll out the pita bread! Use a rolling pin to roll the dough balls into 1/4 to 1/2-inch thick circles. Keep any dough you’re not working with covered as you roll out the pita.
Once you’ve rolled out all the dough, bake! Arrange the dough circles on two parchment-lined baking sheets. Bake one sheet at a time at 500 degrees until the pita bread is puffy and golden brown on top. That’s it! Transfer the freshly baked pita to a wire rack to cool, and enjoy.
Lebanese Pita Bread
Note: When we make this pita bread recipe, there are always a few pita that don’t puff up to form pockets. That’s ok! They’re still great for dipping or enjoying as flatbreads.
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:
This homemade pita bread is so much better than store bought! Soft, puffy, and flavorful, it's just as delicious plain as it is with a topping or dip. The recipe is from the Short Stack edition Yogurt by Molly Yeh.
The Easiest Homemade Pita Bread Recipe!
Note: These freeze really well. Molly recommends pulling them out of the oven just before they’re brown if you plan to store and reheat them. To thaw, pop them in the toaster - they’ll brown up a bit as they toast.
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.My very best homemade pita bread recipe! If you like your pita bread soft, fluffy, and authentic, then this super easy pita bread recipe is made for you!
And if you are wondering if it is worth making pita bread at home, the answer for me is very simple!Nothing compares to the smell of some fragrant, warm, golden brown, fresh, homemade pita bread!Trust me, after you make this easy traditional Greek pitta bread recipe, you will never buy the store version again!
Gluten Free Pita Or Naan Flatbreads
So go ahead, read on to discover my tips and tricks to make this Greek flat bread to perfection, my video showing you how to make it, my delicious whole-wheat pita bread variation, my no kneadbread machine shortcut, my tips on how to prepare in advance and store them and of course the recipe!
Pita bread (from Greek: πίτα) is a Greek flatbread that is a staple of countless Greek dishes. It is a firm favorite to serve with any assortment of meze’s and dips and spreads, like melitzanosalata, fava, feta cheese dip, tzatziki, hummus, vegan tzatziki sauce and many others.
Together with Moussakaand the vegan moussaka with lentils, Greek Pita bread is one of the most well-known Greek dishes! Where from? Look no further than souvlaki, the most popular Greek street food!
Pita Bread (time Honored & Tasty)
Souvlaki is nothing else than a pita bread sandwich, stuffed with a meat of your choice, a deliciously creamy tzatziki sauce, fresh, juicy tomatoes and zingy onion slices.
You’ll most commonly find Greek Pita breads served as a chicken souvlaki, pork souvlaki, beef souvlaki or lamb souvlaki, or even filled with some delicious lamb kofta kebab.
Also of course with the gyros variations, like pork gyros and chicken gyros, which is meat cut off in chunks from a spit. Who can really resist?
Pita Bread Recipe
Greek pitta bread is a very simple dish to prepare. In a nutshell, Greek pita is a plain, non-enriched dough which is left to proof and then pan fried in a skillet until fluffy and golden brown.
A traditional Greek pita flat bread dough only needs 4 ingredients to make and the whole process is really simple. So lets get started!
Start by preparing your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. There are two reasons for this.
Homemade Whole Wheat Pita Bread
Firstly, and most importantly, it’s a great test to make sure the yeast is fresh and active and will get your pitta flat bread all nice and fluffy. Secondly, its ready to go and full of action when it’s mixed with the flour!
Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead until its soft, elastic and a bit sticky.
If you find your dough being too sticky, before adding any extra flour, let the dough rest for 15-20 minutes and try handling it again. This will let the gluten in your pitta bread dough relax and make it easier to handle.
How To Make Fresh Homemade Pita Bread
If your dough is still too sticky to handle, then add a couple of tablespoons of flour and knead for a bit longer.
Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Your dough is ready when it has doubled in size.
If your home is a bit on the cold side, you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F or with the oven light on only. This will kick start your yeast and make it proof faster.
Lebanese Pita Bread Recipe {4 Ingredient Quick Recipe}
Split into portions and get ready to shape: After your dough is done rising, it’s time to shape your Pita breads. Gently deflate your dough, split into evenly sized portions, and shape them into some nicely tight balls.
I use my kitchen scale to make sure I get 6 evenly sized balls out of my dough! Finally, let it rest for 15 minutes before shaping. This will relax the gluten and make your pita breads easier to spread and hold their shape.
There are two tips that make all the difference when shaping your pita breads – rolling them out in evenly sized round disks and poking them with your fingers or a fork like a focaccia!
Easy Gluten Free Pita Bread
Shaping your pitta bread: Firstly, shape your pita bread in an even 20cm / 8-inch-wide disk. You can use your hands or a rolling pin to shape your pitas.
Using a rolling pin will result in a slightly crunchier pitta as the air is partially knocked out of the dough. On the other hand, using your hands to stretch it like a pizza base will result in more air in the dough and a fluffier pita bread
If the dough springs back, let it rest for a few minutes and try again – its gluten just needs some time to rest.
Gluten Free Pita Bread
Poking the all-important holes: What visually distinguishes a Greek pita bread from a traditional flatbread are its dimples! They help create pockets of fluffiness and areas where the pita is crunchier as well as create
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