Middle Eastern Pita Bread Recipe
Make fresh pita pockets at home and indulge in a complete Middle eastern experience. Have options to choose from - shawarma, falafel, hummus, or labneh.
Prep Time45 mins
Cook Time10 mins
Rising Time1 hr
Total Time55 mins
- 1 tbsp instant dry yeast or active dry yeast
- 2 1/2 cups warm water
- 1/4 tsp sugar
- 6 cups all-purpose flour
- 1 1/2 tsp salt
- 3 tbsp olive oil
In a bowl of a stand mixer, combine yeast, water, sugar, and 3 cups of the flour to form a sponge. Let the sponge rest for 10 minutes. Mix in the salt and 2 tablespoons of olive oil.
Add the remaining 3 cups of flour little at a time until the dough forms into a nice ball. Knead on medium speed for 5 minutes. It should get smooth, shiny, and elastic.
Use the remaining 1 tablespoon of olive oil to grease a large bowl. Roll the dough in the oil, put it in the bowl, cover it with a towel and let it rise for 2 hours.
Preheat an oven to 500℃ with a baking stone. If you don't have one, just put a baking sheet in the middle.
Divide the dough into 12 pieces. Roll it into 8-inch rounds. Let the rounds rise for 20 minutes. Just before cooking, roll each piece out into an 8-inch circle.
Cook it in batches two at a time on the baking stone. They should ideally puff up and brown in 3-5 minutes.
Now, remove them from the oven and wrap them in a clean dish towel and put them in a plastic bag to keep them soft and pliable.
- Cook time applies if you bake the bread one at a time. Cook time for one pita varies between 3-5 minutes. If you do not have a baking stone, use a cast-iron skillet or a baking sheet. To ensure a pocket, make sure your oven is very hot. It is advisable not to roll your pita too thin.
- You can also mix the famous Middle Eastern spice mix, za'atar, to the olive oil and drizzle it over the pita bread for flavoring. This is, however, optional.