"Easy to make pita style bread." — Sandy
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1 1/8 cups
warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
1 1/2 teaspoons
active dry yeast
Very good pita bread. I don't have a bread machine so I made the dough using a kitchenaid mixer. It came out really puffy with a nice pocket inside. The trick to a nice pocket is to not over handle the dough too much. I learned this from a friend who is Israeli. We love pita and I will be using this recipe again...it's a real keeper. For those of you without a bread machine, proof dry yeast in warm water with the sugar. When foamy add oil and pour into the flour that has already been mixed with salt. Knead by hand or machine until it's smooth and elastic. You should have a moderate dough (not soft and not firm, in the middle). Don't worry if it's a little sticky. You'll need to roll it out with a little flour.
I'm not an expert at making breads from scratch so maybe that was my problem. We loved the recipe "Chicken Tikki Tenders" from this site so much that my boyfriend requests them regularly now. I thought I'd try to make my own pitas to serve them in. I added some garlic powder so the taste wasn't too bad but I couldn't get over the denser texture. I think I'll stick to buying my pitas. Thanks anyways.
I like the use of bread maker in this recipe, it cuts the work in half.
The only thing I changed in this recipe was a way of baking the bread. I cooked it in the teflon frying pan on the stove like a pancake, but without any butter or oil. I rolled the bread into 4-5 mm thick circles and cooked each side for about 1 min or so until there were small lightly brown circles on both sides ,(heat knob turned half way).
They were 1000 times better then the ones u buy from the shops and whole family loved them.
I have never made pita bread before, and was very impressed with how well it turned out. As I do not have a bread machine, I had to do it by hand by first proofing the yeast with the water and sugar for 10 minutes,then adding the rest together and kneading until smooth, letting it rise for about 1 1/2 hours, until it doubled, then continuing with the rest of the instructions. I did not need to add any more or less flour as with most other bread recipes. It was beautiful!! I also added about 1 tsp of dill weed and some cumin seeds during mixing. It puffed up perfectly in the oven, and I had no problems with it being too hard or crusty. I used the pitas to make falafels, and the finished product was amazing!! I would definately recommend this recipe.
I have made this recipe a few times now. I use half whole wheat flour and half all purpose flour. My husband prefers the taste of these to the store bought brands, even though the first batch were hard as rocks. I have two main suggestions. First bake the pitas with a bowl of water on the bottom rack. Second, place pitas immediately in a paper bag, covering with a towel does not work. The second batch turned out soft and wonderful.
I'm THRILLED w/ these pitas! Just made them this morning and had friends over for lunch and we enjoyed tuna salad in them. I replaced applesauce for oil, 1 pkt of equal for sugar and used 50% whole wheat flour and 50% bread flour for the 3 C. of regular flour called for! They are FANTASTIC! I think I might even make a 2nd batch this afternoon! THANK YOU FOR A GREAT RECIPE! - Sharon
Great recipe! Both me and my hubby loved it. It's the first recipe I tried where the pockets could actually hold anything inside. Much better than store bought. I brushed some olive oil on a few of them before baking and it gave them a nice golden color and a unique taste.
Very good pitas! Per others, I added an extra tsp of salt but now wished I wouldn't have...I personally didn't think it needed it esspecially since I added a tsp of onion powder. I don't have a breadmaker so I disolved the yeast in warm water, added the remaining ingrediants and mixed and kneaded for apprx 8 min (or until it felt right). I let it rise for 1.5 hours (until dough had doubled in size) and then followed the recipe per instructed. My oven produced 8 beautiful pitas that are pretty tasty and were easy to make. Just as good as store bought! I used these for "Pork Sausage & Cabbage Pitas" from this site and lunch yesterday was delicious! Thanks Sandy!
* Percent Daily Values are based on a 2,000 calorie diet.
Peppy's Pita Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 191
** Calories from Fat: 20
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