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.
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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!!
Lebanese Recipes: Pita Bread (arabic Bread) Recipe
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.
Lebanese Pita Bread
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, ...also known as khubz, is a simple and delicious flatbread from the world of Middle Eastern cuisine. You can make this versatile pita bread with only a handful of ingredients you likely already have in your pantry.
Every culture along the Silk Road has its own unique version of bread. We have Indian Naan Bread, Turkish Sesame Bread, and Khachapuri Georgian Cheese Bread — just to name a few.
Khubz is the perfect addition to any appetizer tray with sliced veggies and dips like White Bean Hummus or Kawarma (Hummus with Lamb). It’s also the perfect accompaniment to meals like Kabsa (Arabic Chicken and Rice) and is great stuffed full of classics like Lamb Shawarma.
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For maximum freshness, store your leftover khubz in an airtight container at room temperature and enjoy within 3 days. You can also wrap and store leftovers in the freezer for up to 3 months.
Before eating, wrap each flatbread in a slightly damp paper towel and microwave for about a minute. It should be perfectly soft again!
High heat is essential for this pita bread recipe to be successful. Whether using the oven or stovetop, set the heat to maximum and thoroughly preheat your pan before adding the dough. This creates steam, which is essential for puffing up these pitas.
The Easiest Homemade Pita Bread Recipe!
Naan has more fat, which makes it moister and softer than khubz. Naan can include eggs, ghee, yogurt, and a variety of herbs and spices.
Pita bread, on the other hand, is a much leaner, lighter, and simple bread. Khubz also has the signature “pita pocket” that makes it perfect for stuffing full of goodies.
This recipe post, originally published on Silk Road Recipes January 2021, was updated with new content, photos and/or video in May 2023.
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Try this easy Arabic pita bread recipe for a soft, perfectly puffy flatbread that’s great for dipping or stuffing full of goodies.
Calories: 209 kcal | Carbohydrates: 37 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 295 mg | Potassium: 72 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 7 mg | Iron: 2 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Middle Eastern Pita Bread Recipe
I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.
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