Ever since things have warmed up outside, my husband and I have been on a Mediterranean food making spree. There is something so especially enjoyable about cooking with real ingredients, especially when you come to realize how easy it is to make something like pita bread right at home.
Pita bread is something I think people don't really think about making on their own, as we didn't until recently. The taste and texture of homemade pita bread is simply incomparable to store bought pita bread which is full of preservatives and unnatural additives which makes it lose it's amazing delicate characteristics.
Homemade Pita Bread Uses
You might think pita bread is only good with hummus, but it's also great with some homemade tzatziki, gyro meat, falafel or kofta. We've tried most of these options at home and have never been disappointed in the delicious results. Also, try making your own pita chips with leftover pita bread as well. There's nothing better than homemade pita chips especially from your own homemade pita bread.
Wrap It Up Pita-Style
Instead of using store bought wraps for sandwiches, try your pita bread to make some fresh sandwiches with veggies, avocado or whatever else you like. Wrap it up and enjoy! Add some hummus or tzatziki to add that yummy Mediterranean flair to make your sandwich better than your typical lunch sandwich.
Save those Bucks!
Making your own pita bread can cost you all of a few cents per pita, whereas buying a 4 or 6 pack of pita bread at the store will cost you anywhere from $3-4 generally. Also, think about that bag of pita chips; you'll also save about another $3 if you pass those up.
Cooking the Pitas
Pitas are best cooked on any surface with even heat and control. We prefer to cook them on a cast iron skillet
Don't worry about it bubbling up when you cook it, that's actually a great sign and means your dough is great! These pitas are as fun to cook as they are to eat.
Try making your own homemade pita bread and you'll definitely think twice about buying the store bought versions.
Try our other Mediterranean Recipes with this Pita Bread
Homemade Pita Bread
- Prep Time: 2 hours 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6-8 1x
- Category: Bread
- Cuisine: Mediterranean
- 1 cup warm water (between 95 and 115 degrees F)
- 1 packet active dry or instant yeast
- 1 tsp honey
- 2 ¾ cups all purpose unbleached flour (divided)
- 2 tsp salt
- 2 tsp olive oil
- Stir the honey and yeast into the warm water in a small bowl and let sit until the yeast has activated. This usually takes about 5 minutes but a little longer won't hurt.
- Add 2 ½ cup of flour and the salt to a mixing bowl and start the mixer with a dough hook on low. Slowly pour in the activated yeast and olive oil.
- Turn the mixer to medium and let mix until all ingredients are combined and it forms a ball. If it is still quite sticky, add a little more flour, a tablespoon at a time until it forms a ball.
- Flour your work surface and turn the dough out onto it. Knead by hand for about five minutes, making sure to keep your surface and hands floured. Don't go too crazy with the flour, it is better to have it a little bit wet instead of too dry.
- Shape it into a rough ball and transfer to a lightly oiled bowl with enough room for the dough to double. Add a clean damp towel over the bowl and set aside in a warm area until it doubles in size. This will probably take about two hours.
- Use your hands to gently squash or deflate the dough. You don't want to knead it or fold it over on itself at this point, you just want to let the air out and kind of compact it.
- Move back to a floured work surface and divide it into 6 equal pieces for bigger pita's or 8 pieces for smaller ones. (I prefer bigger but to each their own)
- Gently form each piece into a fairly thick circular disc by hand and cover them with a towel until ready to roll out.
- Start heating your pan before you start rolling. I prefer cast iron since it gives a nice even heat. I start out on medium heat and turn up or down as necessary depending on how they are cooking. Lightly grease your pan.
- Roll out your first pita on your floured surface using a floured rolling pin. Turn it several times as you roll and try to keep it as close to a circle as you can. Keep rolling till it's about a quarter inch thick.
- Lay your pita in the skillet and let sit there until you see bubbles starting to form. This will probably be about 20 to 30 seconds. At this point flip it over with a spatula and let cook until it starts to brown in spots, about 45 seconds. It may start to puff up at this point, or it may not. Flip the pita one more time and let cook for another 45 seconds or so until that side starts to get brown spots. These times can vary drastically depending on the heat of your pan and the thickness of your pita dough so make sure you pay attention and adjust as necessary on the fly.
- When done take them out and put them in a covered container. I use a tortilla warmer to keep them warm and moist.
- Repeat from step 10 until you have cooked them all
- Serving Size: 1
Alderman, Patricia says
Your Pita Bread recipe sounds great! I love pita and want to try the recipe. I do have a question first. Can this dough be kept in fridge any length of time or frozen and let rise a second time. This possibly could be to large of a recipe for us at one time. Thanks for sharing and your answer for me.
Hi Patricia, I have always made the whole batch at once so I honestly don't know if it will keep in the fridge, they do keep well after they are cooked. If you try refrigerating them, please let me know how it worked out for you!