Hello my friends, this homemade easy pita bread recipe is straightforward with simple to follow step-by-step instructions ensuring your pita bread turns out perfect. These are Lebanese sytle pita breads with a pockets in the center. Enjoy these homemade flat bread pitas as is, with a dip or filled to make the perfect wrap.
I hope you enjoy this easy pita bread recipe! Start baking!
INGREDIENTS
- 2 cups warm water
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/4 cup vegetable oil
- 1 package dry instant yeast
INSTRUCTIONS
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In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
-
Add all the ingredients into a mixing bowl and mix until a smooth dough is developed.
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Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
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Divide dough into 16 for large pitas or 32 pieces for small pitas.
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On lightly floured surface, roll each piece into 7″ for large or 4″ for small rounds.
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Cover and let rise for 20 minutes or until slightly risen.
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Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
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Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
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Repeat with remaining pita rounds. Let cool between damp cloth towels.
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Pitas will collapse and soften slightly, but pocket will remain.
-
(Alternatively, if crisp pitas are desired, let cool on racks)
-
Pitas can be stored in plastic bags in freezer for up to 1 month.
-
Enjoy!
Yields
16 pockets
Easy Pita Bread Recipe
Hello my friends, this Easy Pita Bread recipe will not disappoint, I promise! Made with simple ingredients, our Easy Pita Bread is amazingly delicious, and addictive, everyone will be asking for more Easy Pita Bread.
Ingredients
- 2 cups warm water
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/4 cup vegetable oil
- 1 package dry instant yeast
Instructions
- In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
- Add all the ingredients into a mixing bowl and mix until a smooth dough is developed.
- Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
- Divide dough into 16 for large pitas or 32 pieces for small pitas.
- On lightly floured surface, roll each piece into 7″ for large or 4″ for small rounds.
- Cover and let rise for 20 minutes or until slightly risen.
- Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
- Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
- Repeat with remaining pita rounds. Let cool between damp cloth towels.
- Pitas will collapse and soften slightly, but pocket will remain.
- (Alternatively, if crisp pitas are desired, let cool on racks)
- Pitas can be stored in plastic bags in freezer for up to 1 month.
- Enjoy!
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