Once you realize how easy homemade bread is, I swear, there is no going back. I’m adding another bread product to my ever growing, “we don’t buy this at the grocery store anymore” list, and if you couldn’t guess by the title of this post, it’s homemade pita bread.
Like almost every other homemade bread recipe, this one uses fewer than a dozen simple ingredients. In fact, it only calls for four: flour, salt, yeast, and a touch of sugar. This pita recipe comes together with two quick rises, a little shaping, and a few minutes on a hot, lightly oiled griddle. I hope you’ll give this easy, almost foolproof recipe a try!
Homemade Mini Pita Bread
Equipment
- Electric mixer with a dough hook
- Kitchen towel
- griddle
- Rolling Pin (optional)
Ingredients
- 3 teaspoons instant yeast
- 1 teaspoon sugar
- 1½ cups warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
Instructions
- In the bowl of your mixer, add the yeast, sugar, and water. Allow to sit for 5 minutes. Then add the flour and salt, and mix using a dough hook for 5 minutes, until everything comes together. Once thoroughly mixed, the consistency of your bread should be elastic and slightly sticky. Use your judgment whether or not you need more flour.
- Coat the dough with olive oil, and place in a bowl, and cover with a damp kitchen cloth. Allow to proof for ~20 minutes, it should double in size.
- Gently deflate the pita, and split into 16 evenly sized balls for mini pitas. Alternatively, you could make 8 larger pitas, your choice.
- Allow pita balls to rest for 15 minutes before shaping, with a damp towel draped over them.
- Then shape your pitas: you can use a rolling pin or your hands to flatten and stretch them. Ideally, each mini pita should be about 4" in diameter once shaped, or about 8" in diameter if you're making full size pitas.
- To bake, heat up a griddle to medium heat, and season lightly with olive oil. Bake your pita for about 3 minutes on each side, until slightly browned on both sides, and fully cooked.