Once you make this soft and chewy homemade Pita Bread that puffs like a Balloon creating beautiful pockets for your falafels, veggie fillings and hummus, you would never even look at the store-bought pita bread anymore.
Course Main Course
Keyword homemade pita bread, pita bread
Prep Time 15minutes
Cook Time 5minutes
Proofing Time 3hours20minutes
Total Time 20minutes
Author sushma iyer
2cupsAll purpose Flour plus 1/2 cup for dusting
1/2cupWhole Wheat Flour
Combine all-purpose flour, wheat flour, salt and sugar in a mixing bowl. Stir to mix.
Add the yeast to warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil and then combine everything into a sticky mass.
Transfer to your worktop dust with additional flour and knead for 8-10 mins until you get a soft and tacky dough. (Refer the detailed instructions from the above paragraphs)
Lightly oil the same mixing bowl. Transfer the dough into it, coat it with olive oil from all sides to refrain it from drying and then allow it for first proofing -2 hours.
After 2 hours lightly deflate the gas and divide the dough into 10 equal parts. Tuck the sides in of it and give it a round shape. Press in the centre and cover with a tea towel. Repeat the process until you shape all of them into roundels.
Take the first dough that you shaped and roll it thinly and evenly to 6 inches in diameter. Place it on a baking tray lined with parchment paper and cover with a tea towel.
Once you have rolled out all the roundels allow it for second proofing - 30 mins.
Preheat the oven to 230 degree Celsius with the baking stone inside. Right before baking flip the rolled out dough on to the stone and bake for 4-5 mins until it is nicely puffed up.
To make it on a stovetop make sure that the skillet is hot. Flip the rolled out dough and place it on the hot skillet. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon in minute's time. Flip it over again and cook on both sides.
Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft.
Pita bread tastes best when still warm.
Since I have used the Instant Variety of Yeast I just dissolved it in water and proceeded with the recipe. However, if you are using the active dry yeast then make sure to activate it before proceeding with the recipe.
The ideal temperature of water for this recipe is around 90 to 100 degree Fahrenheit.
Do not be tempted to add more flour while kneading, the dough has to be soft and tacky, not dry.
Make sure to roll the dough thin. Also, flip the dough right before baking or cooking it.
Wrap the pita bread in a tea towel to keep it warm and soft. The bread tastes amazing when still warm and fresh.
Serve the pita pockets with fillings of your choice like falafel, hummus, veggie fillings or tzatziki.
Do not worry if your pita doesn't puff up in the first attempt. It would still taste amazingly soft. Serve it with the dip of your choice and use it as a pizza base or make it into pita chips the recipe is coming up next.
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