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Pita Recipe, Only 5 Ingredients

Updated on August 21, 2012

Pita Bread Platter

Pita Bread Platter
Pita Bread Platter | Source

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

5 stars from 4 ratings of Homemade Pita Bread

Cook Time: Prep Does not inclued rise time (45 min. to 2 hours) for pita dough

Prep time: 25 min
Cook time: 4 min
Ready in: 29 min
Yields: Serves six people 1 large pita round (60 g each)

The Five Pita Bread Ingredients

To make traditional Pita Bread you only need  five simple ingredients! Flour, yeast, salt, water, and oil!
To make traditional Pita Bread you only need five simple ingredients! Flour, yeast, salt, water, and oil! | Source

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 Bread

Click thumbnail to view full-size
Add salt to flour.Heat water for yeast between 95 and 105 degrees F.Add water to yeast to activate.Add yeast to mixture flour.Add olive oil to flour mixture.Knead dough and form into a ball.
Add salt to flour.
Add salt to flour. | Source
Heat water for yeast between 95 and 105 degrees F.
Heat water for yeast between 95 and 105 degrees F. | Source
Add water to yeast to activate.
Add water to yeast to activate. | Source
Add yeast to mixture flour.
Add yeast to mixture flour. | Source
Add olive oil to flour mixture.
Add olive oil to flour mixture. | Source
Knead dough and form into a ball.
Knead dough and form into a ball. | Source

Picture by Picture Instructions for Making and Baking Pita Bread

Click thumbnail to view full-size
Add the remaining olive oil to bowl to coat dough.Move the pita dough ball around until it it gets completely covered with oil.Cover the oiled dough ball bowl with plastic wrap.Carefully punch down the risen dough with your finger tips.Cut the risen dough into six even sections and then roll them into balls.Lightly flour your work surface, and roll out the balls into 1/8" thick rounds.Preheat your over to its highest setting, but no less than 500 degrees F. Place a baking sheet on the middle rack of the oven until it is hot. Then place the flat pita round on the screaming-hot sheet. Bubbles star to form on the pita dough right away, but the baking sheet has to be really hot first!More bubbles form on the pita as it bakes.Forming the familiar "pocket" bubble.A little brown is okay, but not too much!Perfectly baked Pita  "pocket" Bread.
Add the remaining olive oil to bowl to coat dough.
Add the remaining olive oil to bowl to coat dough. | Source
Move the pita dough ball around until it it gets completely covered with oil.
Move the pita dough ball around until it it gets completely covered with oil. | Source
Cover the oiled dough ball bowl with plastic wrap.
Cover the oiled dough ball bowl with plastic wrap. | Source
Carefully punch down the risen dough with your finger tips.
Carefully punch down the risen dough with your finger tips. | Source
Cut the risen dough into six even sections and then roll them into balls.
Cut the risen dough into six even sections and then roll them into balls. | Source
Lightly flour your work surface, and roll out the balls into 1/8" thick rounds.
Lightly flour your work surface, and roll out the balls into 1/8" thick rounds. | Source
Preheat your over to its highest setting, but no less than 500 degrees F.
Preheat your over to its highest setting, but no less than 500 degrees F. | Source
Place a baking sheet on the middle rack of the oven until it is hot. Then place the flat pita round on the screaming-hot sheet.
Place a baking sheet on the middle rack of the oven until it is hot. Then place the flat pita round on the screaming-hot sheet. | Source
Bubbles star to form on the pita dough right away, but the baking sheet has to be really hot first!
Bubbles star to form on the pita dough right away, but the baking sheet has to be really hot first! | Source
More bubbles form on the pita as it bakes.
More bubbles form on the pita as it bakes. | Source
Forming the familiar "pocket" bubble.
Forming the familiar "pocket" bubble. | Source
A little brown is okay, but not too much!
A little brown is okay, but not too much! | Source
Perfectly baked Pita  "pocket" Bread.
Perfectly baked Pita "pocket" Bread. | Source

Pita Bread Recipe's Instructions

  1. Mix the flour and salt together in a fairly large bowl and put to the side.
  2. Blend the yeast and 1 tablespoon of water together until the mixture gets active, or starts to get tiny bubbles.
  3. Pour 1/2 cup of warm water onto the yeast and stir it around to mix.
  4. Using a spatula, pour the yeast mixture into the flour and blend it together.
  5. Once the flour and yeast start to come together, add in 2 tablespoons of the olive oil. Continue mixing until a dough forms.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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).
  12. 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.
  13. 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

Nutrition Facts
Serving size: 1 large pita (6-1/2
Calories 165
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 33 g11%
Sugar 1 g
Fiber 1 g4%
Protein 5 g10%
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

Finished Pita Bread
Finished Pita Bread | Source

Pita Bread Cut in Halve

With the Pita bread cut in half, you can see just how nice the pocket forms.
With the Pita bread cut in half, you can see just how nice the pocket forms. | Source

What You Think Really Does Matter!

Have you ever made pita bread for you and your family?

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