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.
Easy Pita Bread For Stove Top
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.
How To Make Homemade Pita Bread (easy 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.
Falafel Pita Sandwich
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.
Low Carb Pita Bread
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.You won’t believe how easy it is to make this homemade Pita Bread recipe from scratch with only a few simple ingredients you may already have on hand. Soft and fluffy with a giant pocket in the middle, they’re so much more delicious than what you get at the grocery store.
There’s nothing better than a warm and puffy pita bread straight out of the oven. I’m obsessed with how soft and pillowy this bread is, and you won’t believe how easy it is to make from scratch. All you need are a handful of ingredients from your pantry! You don’t even need a mixer to make the dough.
Lebanese Pita Bread Recipe {4 Ingredient Quick Recipe}
It’s such a versatile recipe, as there are many ways to enjoy pita. You can stuff these pitas with anything from falafels or chicken shawarma, dip them in my beet hummus recipe, or turn them into pita chips! This pita bread is freezer-friendly since you can make extra and place them in the freezer to enjoy later. You won’t regret trying your hand at making this recipe!
Yeast — make sure your yeast is fresh! It’s good practice always to double-check the expiration date of your yeast. Pick up a new packet of yeast at the store if you’re unsure or if the yeast has expired.
Olive oil — a bit of olive oil added to the dough will help the crumb and crust become softer. It also adds a little flavor.
Baking Pita Bread
1. In the mixing bowl of a stand mixer fitted with the dough hook, stir together the warm water, yeast, and sugar until well combined.
3. Stir in the olive oil, salt, and remaining 2½ cups flour until a shaggy dough forms. With the mixer on low, knead the dough.
5. Knead the pita bread dough again until smooth and elastic. Place the dough in a lightly greased large bowl. Cover with a damp tea towel or plastic wrap and let rise in a warm, draft-free place until doubled in size.
Pita Pocket Bread
6. Meanwhile, set an oven rack in the lowest position of the oven, place a pizza stone, heavy baking sheet, or large cast-iron skillet and preheat the oven. Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
10. Working one or two at a time, place dough circles on the hot stone; bake until puffed, about 2 minutes, flip and continue baking until pale and puffed, about 2 minutes more. Repeat with the remaining dough. Serve warm or at room temperature.
You need moisture for the pita bread to puff up in the oven. If your dough is too dry due to too much flour, the bread won’t puff up. Also, you want well-developed gluten in the dough. Make sure to knead the dough until it feels soft but stretchy. This allows the bread to stretch and rise in the oven. Finally, you don’t want the dough to be thick when you place it in the oven. Make sure to roll it thin and evenly. If the dough is too thick, the dough will be heavy, and the crust will form before the steam can puff up the bread.
Whole Wheat Pita Bread
Pita bread is amazing fresh out of the oven, and it’s always a treat if there are leftovers for the next day. To store leftovers, wait for the bread to reach room temperature before transferring it to a zip top. Store at room temperature for up to 3 days.
You can! Once at room temperature, freeze the bread in a freezer-safe bag for a month. You can place parchment paper or wax paper between the bread so you can remove them one at a time without them sticking together.
Pita bread is lighter with a pocket leavened with yeast, whereas flatbreads are unleavened. On the other hand, naan is thicker and enriched with yogurt, milk, and eggs.
Easy Pita Bread Recipe
If you’ve tried this Pita Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Made with simple kitchen staples, this Pita Bread recipe is so soft, fluffy, and flavorful. It is such an easy recipe to make from scratch!
Calories: 203 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 293 mg | Potassium: 51 mg | Fiber: 1 g | Sugar: 0.4 g | Calcium: 8 mg | Iron: 2 mg
0 Komentar