Description
A light and fluffy homemade pita bread with our easy recipe. Perfect for summer meals, these pitas are ideal for stuffing with pulled pork, cucumber chickpea salad, or farm-fresh chicken gyros.
Ingredients
Units
Scale
- 3 1/2 cups all purpose flour
- 1 1/2 cups warm water (110℉/45℃)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tbsp avocado oil (olive oil)
Instructions
- In a small bowl dissolve the sugar in the warm water. Sprinkle the yeast over the top and mix in to dissolve the yeast in the water. Let is sit for 10 mins until frothy.
- In the mixing bowl of the stand mixer combine the flour and salt. Add the yeast mixture and avacado oil. Stir until a dough ball forms and pulls away from the sides of the mixing bowl.
- Turn the dough onto a lighly floured surface and knead for about 5-7 mins until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover wtih a clean towel or plastic wrap, and let is rise in a warm place for 1-2 hours, or until it has doubled in size.
- Once the dough has doubled in size, punch down the dough and divide into 8 equal size dough balls, about 65 grams each. Roll each piece into a ball. On a lightly floured surface, roll each ball into a circle and ¼ of and inch thick.
- Preheat you oven to 475℉ (245℃) and place a baking stone, baking steel or a inverted baking sheet on the middle rack in the oven. Once the oven has preheated carefully place the rolled out dough onto the preheated ston or baking sheet. Bake for 5-7 minutes, or until the pitas puff up and are lightly browned.
- Remove them from the oven and cover with a clean towel to keep them soft and warm. Best served warm.
Notes
Pita Bread can be brushed with butter and herb seasoning, warmed in the oven, and dipped in hummus for a quick snack.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Cuisine: American