A super easy-to-follow recipe for homemade Pitas
I love Greek food and I love bread (Carbs in general really). So it should come as no suprise that I love Pita breads. However, I have found that store bought ones tend to be dry and crumbly and not soft all.
I have experimented with different recipes and and ways of making them for a few years now in an attempt to find the ultimate recipe, only to find out that the ultimate recipe doesn’t exist.
For me the perfect pita should be soft and chewy but also have the typical big pocket. It should be a tiny bit crispy at the edges but never tooo much. It should be golden brown but without burned spots.
After trying many times I have concluded that the perfect recipe depends on the intended use. If I want to stuff my pitas and need a big pocket I always make them in the oven. That seems to be the only way I can make the puff up nice and evenly and I always end up withlarge pockets. However, in the oven my pitas tend to stay very pale and they dont get quite as soft.
So if I want to eat them as a warp or just on the side with some dips I usually make them in a pan. i know, that is not quite as traditional, but I find that they get perfectly soft and chewy that way and always end up with a nice light brown color.
If you want a quick and easy snackfor summer, I recommend that you make these with a batch of my vegan tsatsiki. There is simply no better snack on a warm spring or summer afternoon.
If you want something more crispy with your dips you can also cut the pitas in smaller pieces and fry them in a pan with some oil to make pita chips.
Homemade Pita BreadsCourse: Starter, Snack, SideCuisine: Greek, VeganDifficulty: Easy
340g All Purpose Flour
50g Whole Wheat Flour
6g Salt (1tsp)
250ml Warm Water
35g Fresh Yeast or 2 tsp Dry Yeast
1/4 cup (60ml) Olive Oil
- In a cup or bowl, mix water, sugar, yeast and whole wheat flour and let it sit for 10-15 minutes until its bubbly and frothy
- Put the all purpose flour in a big bowl, make a well in the middle and add the olive oil, salt and yeast mixture
- Mix everything with a fork until it starts coming together (See notes for standing mixer instructions), then start kneeding it with your hands. Once the dough comes together nicely, pour it out onto a floured surface and need it for five to ten minutes until you have a bouncy, stretchy dough
- Oil a bowl with olive oil, put the dough ball in and let it rest for about an hour or until it has at least doubled in size
- Once it is done resting, give the dough a quick knead and split it into six equal part. Then roll every part into a ball
- Roll each ball out to about 3mm thickness (I just roll them as thin as I can)
- For oven baking: Preheat your oven to 270°C (520°F) or as hot as your oven goes. Preheat either a cast iron pan or a pizza stone (I put my Le Creusset in upside done and use the bottom of it). Once your oven is hot, slide the first dough circle onto your pan or stone and let it bake for about 2-3 minute (it will puff up big). As soon as it looks done, take it out the oven and wrap it in a kitchen towel to keep warm. Repeat with all six pitas.
- For pan frying: Heat a non stick or cast iron pan on high heat on your stove. Wait until the pan is very hot and then slide in the first Pita. After a Minute or two, flip it around to let the other side brown. When its done, wrap in a kitchen towel to keep warm and repeat with all pitas. You could also heat multiple pans if you want to be done quicker.
- If you’re using a standing mixer, just add all ingredients into the bowl in step three and mix on low for a minute and then on high for four minutes.
- If you’re enjoying the Pitas as wraps, wrap them in a moist kitchen towel after baking to keep extra soft and pliable
- If you’re enjoying them on their own or with a dip, i recommend brushing them with olive oil and sprinkling them with sea salt and fresh herbs as soon as they are done