Homemade Pita Bread

I love pita bread. I use it instead of regular sliced bread frequently. You just can’t beat the convenience of holding a little pocket and eliminating the possibility of the filling escaping out the back of your snack.
I actually had no idea how easy it was to make this myself. I have no problem with the vast majority of store bought pitas, but I have found them to be a bit rubbery, or a bit brittle, on occasion.
I got this recipe from Tyler Florence on Food 911, though I slightly modified it to account for the ingredients that I had in the house. He’s definately a favorite of mine in terms of the food network chefs. Not because I dislike the others, but I find T.F. to be very likeable and excellent at explaining all the steps to his recipes. They’re uncomplicated and delicious. I would definately jump at the chance to meet Tyler or to be on Food 911 – and not just because I’d love to blog about it afterwards, either.

Pita Bread

1 packet active dry yeast

1 1/2 cups warm (105-115F) water

1 teaspoon sugar

1 teaspoon salt

3 1/2 cups all purpose flour

Combine sugar, water and yeast. Let stand for 15 minutes, until foaming.

Stir in salt and flour until fully incorporated. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes.

Allow to rise in a lightly oiled bowl until doubled in size, 1 1/2 hours.

Turn on your broiler and lightly oil a baking sheet.

Punch the dough down, divide it into 10 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Roll out until balls form circles about 1/8 – 1/4 inch thick.

Place on baking sheet and broil for 3 minutes, until lightly browned. Flip over and broil again for 1 1/2 – 2 minutes. You just have to keep an eye on these guys depending on how hot your broiler gets.

Remove from oven and cool between kitchen towels to keep the pitas moist.

Store in an airtight container.

11 comments

  1. ooooooh. love pita bread and i think i’ll try this recipe. yum.

    i’m visiting thru becks and posh. food blogs are lovely. makes my frakt mac and cheese look a tad uninviting!

  2. I think that you can’t go wrong with mac+cheese – it’s classic comfort food!
    Good luck with the pitas. I’m sure they’ll turn out really well.

  3. I have to disagree with you about T.F. I find all of his licking of fingers, slobbering, and wiping his hands on his clothing, and tasting with stirring spoons a little unsanitary. He always looks as if he needs a shower. I think that Sarah M. is a good example of respecting hygiene.

  4. I agree that Sarah Moulton is a great example of just about all things cooking related. Even with the occasional finger-licking, I think I’ll always prefer the shows of chefs who seem more real to those who seem, well, I don’t want to say pretentious so I’ll just say the shows hosted by chefs like Flay and Batali.

  5. I am probably a little late to comment on this, but I’ve only just discovered this blog!
    I made these breads to go with some falafels tonight and my kids (2 and 4) thought I’d made the “bestest dinner!”. What’s more amazing is that my two yearr old doesn’t normally like bread was chomping away. My four year old said and I quote, “Mummy, you can make these for my breakfast, lunch and dinner…..will you write the recipe down for when I get big?”.
    So, thank you very much!

  6. You’re welcome! I know that it can be really difficult to get kids to eat something once they’ve set their minds against it. I bet the fun, round shape won them over. Hmm… though it could be the great taste, too.

  7. Just found this while looking for Pita bread recipe. I think TF is great…along with Paula Dean. They are REAL people. Who doesn’t lick their finger when nobody is watching or taste test the food before serving? Love them!

  8. greatb wed on Hoe made pita Bread look good!

  9. the Homemade pita bread looks good

  10. why do you broil the pita dough and risk burning the pockets? i always throw mine into a 450F oven for 7 minutes in the bottom third of the racks and get perfect little basketballs. the water in the dough immediately steams which forms a billowing air pocket inside…just like little basketballs. once the surface has a nice, golden glow, i pull them out. i’ve made pita this way for years.

  11. Hi, Nicole! Love the blog. I have a question about this pita recipe. How can I incorporate whole wheat flour into it? Or use it entirely, rather than regular flour? Thanks!

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