Homemade (4 ingredient!) Pita Bread

Did you know you can make homemade pita bread with just four ingredients that you likely have in your pantry? You can! And it’s really good.

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Serve these homemade pitas with shish tawook sandwiches and a salted chocolate chip cookie for dessert!

I always have yeast, water, salt, and flour on hand, so it’s easy to make pitas whenever the mood strikes.

They taste very much like the pitas our favorite Middle Eastern restaurant serves and are great to dip in olive oil with za’atar or just east plain!

HOMEMADE PITA BREAD INGREDIENTS

You’re gonna love this – only FOUR ingredients in this pita bread & I’m sure you already have these things on hand.

• Yeast – I use active yeast (regular), which means you need to dissolve it in warm water.
• Warm Water
• Salt
• Flour – I use all purpose white flour. I haven’t experimented with other types yet.

HOW DO YOU MAKE HOMEMADE PITA BREAD

First, dissolve the yeast in the bowl of your stand mixer (or a mixing bowl) in water.

Then, add the salt and 1 1/2 cups of flour and mix with a dough hook to make a batter. Keep adding flour, as you’re mixing, until a rough, shaggy mass is formed. Knead the dough for 8 minutes until the dough is smooth and elastic. Use more flour if it’s sticky.

Next, divide your dough on a floured surface into 6 pieces for large pitas or approximately 10 smaller pitas. Form into balls, then flatten with a rolling pin.

Then, let the dough rest on a floured surface for 30-40 minutes. They should slightly puff up.

While they’re resting, preheat your oven to 425 degrees.

Finally, use a spatula to flip the rounds of dough onto a baking sheet and bake for 10-15 minutes until they’re light golden & puffy.

WHAT DO YOU EAT PITA BREAD WITH?

• Hummus
• Greek Salsa
• Tzatziki
• Chicken Shawarma Wraps
• White Queso

HOW LONG DOES PITA BREAD LAST

This homemade pita bread should be stored wrapped well and should last for two days. Or, you can freeze them for about 3 weeks.

ARE PITAS HEALTHY

Well, pitas are bread so full of carbs, but they are low in calories and a decent source of iron.

TOOLS TO HELP YOU MAKE HOMEMADE PITA BREAD

• Stand Mixer with Dough Hook Attachment – I use my hand mixer for many things, but you really need a dough hook to knead the bread. You can knead it by hand, I have, but a dough hook makes life easier.
• Cutting Board – I like to roll my dough out on a floured cutting board instead of my counter. Personal preference.
• Rolling Pin – To flatten the dough balls. This one comes with a pastry mat, which would be handy.
• Large Spatula – To flip the dough rounds onto a baking sheet.
• Non-stick Baking Sheet or Ceramic Pizza Stone

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Homemade Pita Bread

Did you know you can make homemade pita bread with just four ingredients that you likely have in your pantry? You can! And it's really good.

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Course: Side Dish

Cuisine: Mediterranean

Keyword: homemade pita bread

Prep Time: 15 minutes

Cook Time: 12 minutes

Resting Time: 40 minutes

Total Time: 1 hour 7 minutes

Servings: 10 pitas

Calories: 137kcal

Author: Melissa | Persnickety Plates

Ingredients

• 1 tablespoon active yeast
• 1 1/4 cup warm water
• 1 teaspoon salt
• 3 to 3 1/2 cups all purpose flour

Instructions

• Dissolve yeast in warm water for about 5 minutes in the bowl of your stand mixer.
• Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter.
  
• Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
• Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller.
  
• Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
• Let rest on the floured surface 30-40 minutes until slightly puffed.
• While the dough is resting, preheat oven to 425F.
• With a large spatula, flip the rounds of dough upside down onto a baking sheet. Bake 10-15 minutes until light golden.
  

Notes

Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

 

These store for up to two days well wrapped or frozen for three weeks.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 28g | Protein: 4g | Sodium: 233mg | Potassium: 43mg | Fiber: 1g | Calcium: 0.6% | Iron: 9.7%

Tried this recipe?Tag @melissa_pplates or tag #persnicketyplates!

Originally published September 14, 2012