Pita Recipe, Only 5 Ingredients
Pita Bread Platter
Homemade Traditional Pita Pocket Bread
If I can make this recipe, than any body can! It is as easy as easy gets. Five familiar ingredients that you probably already have in your pantry, and a few guidelines, and you too will be serving up a tender satisfying Pita Bread in no time at all. You will be tossing the ingredients together in a bowl, kneading it a little, allow it to rise, (this is a good time for a nice cup of tea and a nap), pop it in the oven and behold, a puffy pocket bread for you to enjoy, and of course show off! Let's get making some pita bread right now!
5 Ingredient Pita Bread Recipe
Cook Time: Prep Does not inclued rise time (45 min. to 2 hours) for pita dough
The Five Pita Bread Ingredients
5 Simple Pita Bread Ingredients
- 1 teaspoon (5 ml) Dry active yeast
- 1/2 cup + 1 tablespoon (140 ml) Warm water, 95°F to 105°F (35° C to 40° C)
- 2 cups (500 ml) Flour, All-purpose or bread flour
- 2 tablespoons + 1 teaspoon (35 ml) Olive oil, Preferably extra virgin, but any olive oil works
- 1 teaspoon (5 ml) Salt
A Quick Discussion About Yeast:
In steps 2 and 3 of this pita recipe, you will find instructions concerning yeast. To bring yeast to life, pour 1 tablespoon (15 ml) of the warm water over the yeast granules. Let it revive the yeast for about 15 minutes. However, if you use fresh active yeast, mix it in with the water using a fork, and the 15 minute waiting period will not be required.
Picture by Picture Instructions for Starting Pita BreadClick thumbnail to view full-size
Picture by Picture Instructions for Making and Baking Pita BreadClick thumbnail to view full-size
Pita Bread Recipe's Instructions
- Mix the flour and salt together in a fairly large bowl and put to the side.
- Blend the yeast and 1 tablespoon of water together until the mixture gets active, or starts to get tiny bubbles.
- Pour 1/2 cup of warm water onto the yeast and stir it around to mix.
- Using a spatula, pour the yeast mixture into the flour and blend it together.
- Once the flour and yeast start to come together, add in 2 tablespoons of the olive oil. Continue mixing until a dough forms.
- Once the dough is made, knead it until it doesn't stick to your hands and fingers anymore (usually about 5 minutes). Form this dough into a nice smooth ball.
- Pour the remaining 1 teaspoon of olive oil into a bowl and move the dough ball around in the oil until it has been thoroughly covered. This helps to keep the dough from drying out during the rise period. Cover the bowl with plastic wrap.
- Set the bowl in a draft-free location that is also kind of warm. You want to allow the dough to rise until it doubles in size (anywhere from 45 minutes to 2 hours). This time depends on the amount of humidity, altitude, and temperature of your environment.
- Crank your oven up as high as it will go (at least 500°F / 250°C). Put a baking sheet on the middle rack of the oven. After the rise has completed, carefully punch down the dough with your finger tips to get any of the air out.
- Using a sharp knife, slice the dough into 6 equal sections and form each into a ball. Place the balls under a clean dishcloth. On a lightly floured surface, roll out each ball to about 1/8" thick.
- Wait for your oven to reach its highest temperature, then place the dough round (one at a time) onto the heated baking sheet. You should see bubble form right away, it will turn a light golden brown pretty quickly (2 to 3 minutes).
- Remove the pita and wrap it up in a dishcloth so it stays soft. It may feel hard when you first remove it from the oven, but it will soften up in a couple of minutes if you keep in the towel.
- Wait for your oven to return to its highest temperature and keep baking your dough rounds one at a time until all six are done.
Pita Bread, White, Enriched
|Serving size: 1 large pita (6-1/2|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 33 g||11%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Finished Pita Pocket Bread
Pita Bread Cut in Halve
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