Homemade Pita BreadAug 19 2011 by
You will never buy store bought pita bread again once you see how easy it is to make your own. One bite will seal the deal. I couldn’t believe how AMAZING these pita breads were. I’ve spent all week finding ways to incorporate them into my meals. Every salad I had went into a pita! I used them in place of hamburger buns when we had burgers. I stuffed them full with grilled veggies when we had kabobs and I made the most delicious flatbread pizza with them. Don’t let the list of preparation steps put you off. Most the time is spent letting the dough rise. In all it takes less than 15 minutes to actually prepare them, and they are sooooo worth it.
- 3 cups flour *see notes
- 1 1/2 tsp sea salt
- 1 tbsp raw honey or coconut nectar
- 1 packet instant or fresh yeast
- 1 1/4 cups water, slightly warm
- 2 tbsp extra virgin olive oil
- In a large bowl mix together the yeast, flour and salt. If you are using active dry yeast you will need to follow the directions on the packet to proof it first.
- Add in the olive oil, honey and 1 1/4 cups water. Mix well with a wooden spoon or spatula. You should end up with a ball of dough.
- Place the ball on a work surface, adding a bit of flour if needed and knead the dough for about 10 minutes. If you are using an electric mixer, mix at low speed for 10 minutes.
- When you are done kneading the dough, form it into a ball and place it into a bowl that has been lightly coated with oil.
- Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, about 90 minutes.
- When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball and cover the balls with a damp kitchen towel and let them rest for 20 minutes.
- Preheat your oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheep upside down and place it on the middle rack of the oven to preheat.
- After the dough has rested for 20 minutes spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little flour on top of the dough and using a rolling pin (or your hands), stretch and flatten the dough. You should be able to roll it out to 1/8 – 1/4 inch thick. If the dough does not stretch you can cover it with a damp towel and let it rest another 5-10 minutes and then try again.
- Place as many pitas as you can fit onto your hot baking surface. Bake in the oven for 3 minutes. Depending on the type of flour used they may or may not be puffy. Remove from oven and repeat with the remaining pita dough.
Makes 8 whole pitas.
Serving size 1 pita.
Nutritional info is based on using 100% whole wheat pastry flour only. Nutritional info will vary if using other flour combinations.
Nutrients per serving: Calories: 202.5, Cal. from Fat: 37, Total Fat: 4g, Sat. Fat: .5g, Carbs: 36.5g, Fiber: 6g, Sugars: 2g, Protein: 4.5g, Sodium: 62.5mg, Chol: 0mg
There are a couple of different flours that you can use to make your pitas. For the ones pictured above I used 100% whole wheat pastry flour (WWPF). Here are 3 other combinations you can try:
- 1/2 millet flour - 1/2 WWPF – has a hint of corn-like flavor
- 1/2 barley flour – 1/2 WWPF – has a distinct buttery biscuit flavor
- 1/2 spelt flour – 1/2 WWPF – country bread flavor
Pita bread can be stored at room temperature for 24 hours or up to 5 days in the fridge. You can also freeze your pita bread in a freezer safe plastic bag for up to 6 months.