How to Make Pita Bread at Home

"Today we are talking bread, but not just any bread, we are talking about pita bread. Pita bread originated in the middle east and is famous for its inner pocket, which is perfect for stuffing."

RENEE NICOLE'S KITCHEN

INGREDIENTS

– 30 ounces bread flour (about 6 cups) – 16 fluid ounces warm water (2 cups) – 0.5 ounce instant yeast (4 1/2 tsp or 2 packets) – 0.08 ounces sugar (1/2 tsp) – 0.5 ounce kosher salt (1 TBSP) – 2 fluid ounces olive oil (1/4 cup) – 0.5 fluid ounce olive oil (1 TBSP)

Yield

prep time

15 MINUTES

total time

8 LARGE PITAS

Homemade  Pita Bread

3 HOURS  16 MINUTES

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1. In the bottom of the stand mixer add warm water (105 - 110 degrees), yeast, and sugar. Allow to sit until yeast becomes foamy, 3 - 5 minutes.

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2. Add 1/4 cup of olive oil, salt, and 10 ounces (2 cups) flour. Mix to combine, then scrape down sides of bowl.

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3. Add another 10 ounces (2 cups) of flour, mix to combine, then scrape down sides of bowl.

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4. Add another 5 ounces (1 cup) of flour. Mix on low. With the mixer running, add the last 5 ounces (1 cup) of flour a bit at a time. Watch for the dough to pull from the edges. Once it's no longer sticking, stop adding flour and run the mixer on low for 5 minutes to knead the dough. Dough should have an elastic consistency that resists pulling and springs back easily.

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5. Place dough in a large bowl and cover with the additional 1 TBSP of olive oil, turning to coat completely. Cover with a clean kitchen towel and place in a warm spot to rise 1 1/2 - 2 hours or until doubled in size.

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6. Punch down dough and turn out onto a floured surface. Divide into 8 equal sections**. Shape into balls and rest for 30 minutes.

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7. Place a baking sheet on the second to lowest rack and preheat oven to 500 degrees***, or the hottest it will go.

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8.  While oven heats, start rolling the pitas out to 1/8". It may resist rolling the first time. Move on to the next one and let the first one rest. After about 5 minutes of rest roll go back and roll the first one again. You may have to roll and rest the pita two or three times to get it to 1/8".

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9. Once the oven and baking sheet are hot, re-roll the first two pitas to get them as thin as possible. They will double in thickness as they bake. Quickly transfer them to the hot baking sheet and close the oven door. Bake 4 minutes. The pita will puff up like little pillows, but DO NOT OPEN THE OVEN while they are baking.

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10. Remove the finished pita and wrap it in a clean tea towel. Finished pita will be firm to the touch, but the tea towel will trap the steam and help soften it.

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11. Let the oven door stay closed a minute or two to regain heat loss while you re-roll the next two pitas. Repeat the re-roll and bake steps with the remaining pitas, placing them in the tea towel with the other baked pitas.

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Serve up with my Girls Night Chicken Shawarma!

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Enjoy!

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