Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Read on to learn three tips for success!
Making pita requires neither kneading nor complicated shaping. It’s one of the easiest bread recipes you could make, in fact, right up there with no-knead focaccia and homemade pizza dough . The recipe below is essentially a half recipe of my mother’s peasant bread recipe with the sugar omitted, the hydration lowered, and the addition of a small amount of olive oil.
And while the overall process is simple, there are a few keys to success:
The Secret to Getting Pita to Puff in the Oven?
- Handle the dough gently during the rolling process . When you roll, use a gentle hand so that you don’t deflate all of the air bubbles created while the dough was rising.
- Allow the dough to rest . After rolling out your rounds, let them rest for 15 minutes, which will allow the dough to recover — it allows the gluten to relax — from the rolling process, which in turn will allow them to puff back up again slightly before baking.
- Cook the pita on a hot surface . If you have a Baking Steel or pizza stone, cook your pita on it: as soon as the pita meets the hot surface, the heat will quickly transfer to the dough, making it instantly spring:
If you don’t have a Baking Steel or pizza stone, you can use a preheated cast iron or other oven-safe skillet (see recipe box for details):
Or you can use a preheated sheet pan (see recipe box for details):
A non-preheated sheet pan will not work as effectively, see below: one pita puffed, one did not:
PS: Simple Homemade Naan (5 Ingredients)
How to Make Pita Bread, Step by Step
Gather your ingredients: flour, salt, instant yeast, water, and olive oil. As always, for best results, use a digital scale to measure.
Whisk together the flour, salt, and instant yeast . Add the water and olive oil.
Mix with a spatula until you have a shaggy dough — mixture will feel dry.
Use your hands to briefly knead the mass into a dough ball. Drizzle with olive oil. Turn to coat. Cover bowl with a cloth bowl cover, and let rise in a warm spot for 1.5 hours or until …
… slightly puffed.
Turn out onto a lightly floured work surface, knead briefly, then use a bench scraper to divide the mass into 6 roughly equal portions. If you’re using a scale, each portion should weigh about 73 grams.
Shape each portion into a ball; then let rest for 30 minutes. This allows the gluten to relax: the brief rest will make them easier to roll out into rounds.
Flatten each ball with your hands; then working with one round at a time, roll into a 6-inch round.
Transfer each round to a sheet of parchment paper. Let rest for another 15 minutes. Meanwhile, heat a Baking Steel or pizza stone to 550ºF. ( Note: If using a stone, reference the manufacturer’s manual regarding heat tolerance.)
Bake three rounds at a time for 2-3 minutes, or until lightly golden.
Transfer freshly baked pita to a towel-lined bowl. Wrap to cover until ready to eat.
Description
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven.
Notes:
To create a warm place to rise: Preheat your oven for 1 minute; then shut it off.
Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create 6 equal pieces.
If you don’t have instant yeast , you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe.
Can I use whole wheat flour?
I suggest using no more than 50% whole wheat flour (1 cup or 128g) in this recipe because using too much could prevent the pockets from puffing in the oven. The more whole wheat flour you use, the more bran there will be in the dough: bran cuts through the gluten structure, which can prevent the dough from puffing in the oven. Depending on the whole wheat flour you are using, you may need to increase the amount of water: whole wheat flour tends to be thirstier. Reference the video for how the dough should look; then add more water if necessary.
What if I don’t have a Baking Steel or pizza stone?
Here are two alternative methods:
- Place a cast iron skillet in the oven, and let it heat for at least 5 minutes; then bake each round one at a time for 2-3 minutes total.
- Place a sheet pan in the oven, and let it heat for at least 5 minutes; then bake three rounds at a time for 2-3 minutes total.
- 2 cups ( 256 grams ) all-purpose flour, plus more for sprinkling
- 1 teaspoon ( 5 grams ) kosher salt
- 1 teaspoon (4 grams) instant yeast , see notes above
- a scant 3/4 cup ( 165 grams ) lukewarm water
- 1 tablespoon ( 14 grams ) olive oil, plus more for drizzling
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
- Prepare the oven: Heat the oven with a Baking Steel or stone inside at 550ºF. See notes above if you do not have a Baking Steel or pizza stone. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
- Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions — each ball should roughly weigh 73 grams. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let the portions rest for 30 minutes.
- Roll out each ball: Flatten one ball, and, using flour as needed, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest for 15 minutes.
- Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
- Store the pita: Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 3 hours
- Cook Time: 4 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Mediterranean
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Read on to learn three tips for success!
Making pita requires neither kneading nor complicated shaping. It’s one of the easiest bread recipes you could make, in fact, right up there with no-knead focaccia and homemade pizza dough . The recipe below is essentially a half recipe of my mother’s peasant bread recipe with the sugar omitted, the hydration lowered, and the addition of a small amount of olive oil.
And while the overall process is simple, there are a few keys to success:
The Secret to Getting Pita to Puff in the Oven?
- Handle the dough gently during the rolling process . When you roll, use a gentle hand so that you don’t deflate all of the air bubbles created while the dough was rising.
- Allow the dough to rest . After rolling out your rounds, let them rest for 15 minutes, which will allow the dough to recover — it allows the gluten to relax — from the rolling process, which in turn will allow them to puff back up again slightly before baking.
- Cook the pita on a hot surface . If you have a Baking Steel or pizza stone, cook your pita on it: as soon as the pita meets the hot surface, the heat will quickly transfer to the dough, making it instantly spring:
If you don’t have a Baking Steel or pizza stone, you can use a preheated cast iron or other oven-safe skillet (see recipe box for details):
Or you can use a preheated sheet pan (see recipe box for details):
A non-preheated sheet pan will not work as effectively, see below: one pita puffed, one did not:
PS: Simple Homemade Naan (5 Ingredients)
How to Make Pita Bread, Step by Step
Gather your ingredients: flour, salt, instant yeast, water, and olive oil. As always, for best results, use a digital scale to measure.
Whisk together the flour, salt, and instant yeast . Add the water and olive oil.
Mix with a spatula until you have a shaggy dough — mixture will feel dry.
Use your hands to briefly knead the mass into a dough ball. Drizzle with olive oil. Turn to coat. Cover bowl with a cloth bowl cover, and let rise in a warm spot for 1.5 hours or until …
… slightly puffed.
Turn out onto a lightly floured work surface, knead briefly, then use a bench scraper to divide the mass into 6 roughly equal portions. If you’re using a scale, each portion should weigh about 73 grams.
Shape each portion into a ball; then let rest for 30 minutes. This allows the gluten to relax: the brief rest will make them easier to roll out into rounds.
Flatten each ball with your hands; then working with one round at a time, roll into a 6-inch round.
Transfer each round to a sheet of parchment paper. Let rest for another 15 minutes. Meanwhile, heat a Baking Steel or pizza stone to 550ºF. ( Note: If using a stone, reference the manufacturer’s manual regarding heat tolerance.)
Bake three rounds at a time for 2-3 minutes, or until lightly golden.
Transfer freshly baked pita to a towel-lined bowl. Wrap to cover until ready to eat.
Description
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven.
Notes:
To create a warm place to rise: Preheat your oven for 1 minute; then shut it off.
Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create 6 equal pieces.
If you don’t have instant yeast , you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe.
Can I use whole wheat flour?
I suggest using no more than 50% whole wheat flour (1 cup or 128g) in this recipe because using too much could prevent the pockets from puffing in the oven. The more whole wheat flour you use, the more bran there will be in the dough: bran cuts through the gluten structure, which can prevent the dough from puffing in the oven. Depending on the whole wheat flour you are using, you may need to increase the amount of water: whole wheat flour tends to be thirstier. Reference the video for how the dough should look; then add more water if necessary.
What if I don’t have a Baking Steel or pizza stone?
Here are two alternative methods:
- Place a cast iron skillet in the oven, and let it heat for at least 5 minutes; then bake each round one at a time for 2-3 minutes total.
- Place a sheet pan in the oven, and let it heat for at least 5 minutes; then bake three rounds at a time for 2-3 minutes total.
- 2 cups ( 256 grams ) all-purpose flour, plus more for sprinkling
- 1 teaspoon ( 5 grams ) kosher salt
- 1 teaspoon (4 grams) instant yeast , see notes above
- a scant 3/4 cup ( 165 grams ) lukewarm water
- 1 tablespoon ( 14 grams ) olive oil, plus more for drizzling
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
- Prepare the oven: Heat the oven with a Baking Steel or stone inside at 550ºF. See notes above if you do not have a Baking Steel or pizza stone. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
- Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions — each ball should roughly weigh 73 grams. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let the portions rest for 30 minutes.
- Roll out each ball: Flatten one ball, and, using flour as needed, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest for 15 minutes.
- Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
- Store the pita: Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 3 hours
- Cook Time: 4 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Mediterranean
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Read on to learn three tips for success!
Making pita requires neither kneading nor complicated shaping. It’s one of the easiest bread recipes you could make, in fact, right up there with no-knead focaccia and homemade pizza dough . The recipe below is essentially a half recipe of my mother’s peasant bread recipe with the sugar omitted, the hydration lowered, and the addition of a small amount of olive oil.
And while the overall process is simple, there are a few keys to success:
The Secret to Getting Pita to Puff in the Oven?
- Handle the dough gently during the rolling process . When you roll, use a gentle hand so that you don’t deflate all of the air bubbles created while the dough was rising.
- Allow the dough to rest . After rolling out your rounds, let them rest for 15 minutes, which will allow the dough to recover — it allows the gluten to relax — from the rolling process, which in turn will allow them to puff back up again slightly before baking.
- Cook the pita on a hot surface . If you have a Baking Steel or pizza stone, cook your pita on it: as soon as the pita meets the hot surface, the heat will quickly transfer to the dough, making it instantly spring:
If you don’t have a Baking Steel or pizza stone, you can use a preheated cast iron or other oven-safe skillet (see recipe box for details):
Or you can use a preheated sheet pan (see recipe box for details):
A non-preheated sheet pan will not work as effectively, see below: one pita puffed, one did not:
PS: Simple Homemade Naan (5 Ingredients)
How to Make Pita Bread, Step by Step
Gather your ingredients: flour, salt, instant yeast, water, and olive oil. As always, for best results, use a digital scale to measure.
Whisk together the flour, salt, and instant yeast . Add the water and olive oil.
Mix with a spatula until you have a shaggy dough — mixture will feel dry.
Use your hands to briefly knead the mass into a dough ball. Drizzle with olive oil. Turn to coat. Cover bowl with a cloth bowl cover, and let rise in a warm spot for 1.5 hours or until …
… slightly puffed.
Turn out onto a lightly floured work surface, knead briefly, then use a bench scraper to divide the mass into 6 roughly equal portions. If you’re using a scale, each portion should weigh about 73 grams.
Shape each portion into a ball; then let rest for 30 minutes. This allows the gluten to relax: the brief rest will make them easier to roll out into rounds.
Flatten each ball with your hands; then working with one round at a time, roll into a 6-inch round.
Transfer each round to a sheet of parchment paper. Let rest for another 15 minutes. Meanwhile, heat a Baking Steel or pizza stone to 550ºF. ( Note: If using a stone, reference the manufacturer’s manual regarding heat tolerance.)
Bake three rounds at a time for 2-3 minutes, or until lightly golden.
Transfer freshly baked pita to a towel-lined bowl. Wrap to cover until ready to eat.
Description
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven.
Notes:
To create a warm place to rise: Preheat your oven for 1 minute; then shut it off.
Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create 6 equal pieces.
If you don’t have instant yeast , you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe.
Can I use whole wheat flour?
I suggest using no more than 50% whole wheat flour (1 cup or 128g) in this recipe because using too much could prevent the pockets from puffing in the oven. The more whole wheat flour you use, the more bran there will be in the dough: bran cuts through the gluten structure, which can prevent the dough from puffing in the oven. Depending on the whole wheat flour you are using, you may need to increase the amount of water: whole wheat flour tends to be thirstier. Reference the video for how the dough should look; then add more water if necessary.
What if I don’t have a Baking Steel or pizza stone?
Here are two alternative methods:
- Place a cast iron skillet in the oven, and let it heat for at least 5 minutes; then bake each round one at a time for 2-3 minutes total.
- Place a sheet pan in the oven, and let it heat for at least 5 minutes; then bake three rounds at a time for 2-3 minutes total.
- 2 cups ( 256 grams ) all-purpose flour, plus more for sprinkling
- 1 teaspoon ( 5 grams ) kosher salt
- 1 teaspoon (4 grams) instant yeast , see notes above
- a scant 3/4 cup ( 165 grams ) lukewarm water
- 1 tablespoon ( 14 grams ) olive oil, plus more for drizzling
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
- Prepare the oven: Heat the oven with a Baking Steel or stone inside at 550ºF. See notes above if you do not have a Baking Steel or pizza stone. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
- Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions — each ball should roughly weigh 73 grams. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let the portions rest for 30 minutes.
- Roll out each ball: Flatten one ball, and, using flour as needed, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest for 15 minutes.
- Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
- Store the pita: Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 3 hours
- Cook Time: 4 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Mediterranean
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Read on to learn three tips for success!
Making pita requires neither kneading nor complicated shaping. It’s one of the easiest bread recipes you could make, in fact, right up there with no-knead focaccia and homemade pizza dough . The recipe below is essentially a half recipe of my mother’s peasant bread recipe with the sugar omitted, the hydration lowered, and the addition of a small amount of olive oil.
And while the overall process is simple, there are a few keys to success:
The Secret to Getting Pita to Puff in the Oven?
- Handle the dough gently during the rolling process . When you roll, use a gentle hand so that you don’t deflate all of the air bubbles created while the dough was rising.
- Allow the dough to rest . After rolling out your rounds, let them rest for 15 minutes, which will allow the dough to recover — it allows the gluten to relax — from the rolling process, which in turn will allow them to puff back up again slightly before baking.
- Cook the pita on a hot surface . If you have a Baking Steel or pizza stone, cook your pita on it: as soon as the pita meets the hot surface, the heat will quickly transfer to the dough, making it instantly spring:
If you don’t have a Baking Steel or pizza stone, you can use a preheated cast iron or other oven-safe skillet (see recipe box for details):
Or you can use a preheated sheet pan (see recipe box for details):
A non-preheated sheet pan will not work as effectively, see below: one pita puffed, one did not:
PS: Simple Homemade Naan (5 Ingredients)
How to Make Pita Bread, Step by Step
Gather your ingredients: flour, salt, instant yeast, water, and olive oil. As always, for best results, use a digital scale to measure.
Whisk together the flour, salt, and instant yeast . Add the water and olive oil.
Mix with a spatula until you have a shaggy dough — mixture will feel dry.
Use your hands to briefly knead the mass into a dough ball. Drizzle with olive oil. Turn to coat. Cover bowl with a cloth bowl cover, and let rise in a warm spot for 1.5 hours or until …
… slightly puffed.
Turn out onto a lightly floured work surface, knead briefly, then use a bench scraper to divide the mass into 6 roughly equal portions. If you’re using a scale, each portion should weigh about 73 grams.
Shape each portion into a ball; then let rest for 30 minutes. This allows the gluten to relax: the brief rest will make them easier to roll out into rounds.
Flatten each ball with your hands; then working with one round at a time, roll into a 6-inch round.
Transfer each round to a sheet of parchment paper. Let rest for another 15 minutes. Meanwhile, heat a Baking Steel or pizza stone to 550ºF. ( Note: If using a stone, reference the manufacturer’s manual regarding heat tolerance.)
Bake three rounds at a time for 2-3 minutes, or until lightly golden.
Transfer freshly baked pita to a towel-lined bowl. Wrap to cover until ready to eat.
Description
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven.
Notes:
To create a warm place to rise: Preheat your oven for 1 minute; then shut it off.
Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create 6 equal pieces.
If you don’t have instant yeast , you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe.
Can I use whole wheat flour?
I suggest using no more than 50% whole wheat flour (1 cup or 128g) in this recipe because using too much could prevent the pockets from puffing in the oven. The more whole wheat flour you use, the more bran there will be in the dough: bran cuts through the gluten structure, which can prevent the dough from puffing in the oven. Depending on the whole wheat flour you are using, you may need to increase the amount of water: whole wheat flour tends to be thirstier. Reference the video for how the dough should look; then add more water if necessary.
What if I don’t have a Baking Steel or pizza stone?
Here are two alternative methods:
- Place a cast iron skillet in the oven, and let it heat for at least 5 minutes; then bake each round one at a time for 2-3 minutes total.
- Place a sheet pan in the oven, and let it heat for at least 5 minutes; then bake three rounds at a time for 2-3 minutes total.
- 2 cups ( 256 grams ) all-purpose flour, plus more for sprinkling
- 1 teaspoon ( 5 grams ) kosher salt
- 1 teaspoon (4 grams) instant yeast , see notes above
- a scant 3/4 cup ( 165 grams ) lukewarm water
- 1 tablespoon ( 14 grams ) olive oil, plus more for drizzling
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
- Prepare the oven: Heat the oven with a Baking Steel or stone inside at 550ºF. See notes above if you do not have a Baking Steel or pizza stone. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
- Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions — each ball should roughly weigh 73 grams. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let the portions rest for 30 minutes.
- Roll out each ball: Flatten one ball, and, using flour as needed, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest for 15 minutes.
- Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
- Store the pita: Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 3 hours
- Cook Time: 4 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Mediterranean
Description
Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven.
Notes:
To create a warm place to rise: Preheat your oven for 1 minute; then shut it off.
Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create 6 equal pieces.
If you don’t have instant yeast , you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe.
Can I use whole wheat flour?
I suggest using no more than 50% whole wheat flour (1 cup or 128g) in this recipe because using too much could prevent the pockets from puffing in the oven. The more whole wheat flour you use, the more bran there will be in the dough: bran cuts through the gluten structure, which can prevent the dough from puffing in the oven. Depending on the whole wheat flour you are using, you may need to increase the amount of water: whole wheat flour tends to be thirstier. Reference the video for how the dough should look; then add more water if necessary.
What if I don’t have a Baking Steel or pizza stone?
Here are two alternative methods:
- Place a cast iron skillet in the oven, and let it heat for at least 5 minutes; then bake each round one at a time for 2-3 minutes total.
- Place a sheet pan in the oven, and let it heat for at least 5 minutes; then bake three rounds at a time for 2-3 minutes total.
- 2 cups ( 256 grams ) all-purpose flour, plus more for sprinkling
- 1 teaspoon ( 5 grams ) kosher salt
- 1 teaspoon (4 grams) instant yeast , see notes above
- a scant 3/4 cup ( 165 grams ) lukewarm water
- 1 tablespoon ( 14 grams ) olive oil, plus more for drizzling
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
- Prepare the oven: Heat the oven with a Baking Steel or stone inside at 550ºF. See notes above if you do not have a Baking Steel or pizza stone. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
- Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions — each ball should roughly weigh 73 grams. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let the portions rest for 30 minutes.
- Roll out each ball: Flatten one ball, and, using flour as needed, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest for 15 minutes.
- Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
- Store the pita: Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 3 hours
- Cook Time: 4 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Mediterranean
Find it online : https://alexandracooks.com/2020/06/25/easy-homemade-pita-bread-recipe/
Discovering a vegetable you thought could only be eaten cooked can in fact be eaten raw is always a revelation.
Learning, for instance, I could shred raw beets in my food processor and toss them in a salad was as mind-blowing as discovering I could thinly slice Swiss chard and give it the kale salad treatment.
But these revelations are especially welcomed at the height of the summer, when turning on the oven becomes less appealing with each degree the temperature rises.
Last summer, one of you (thanks Peg!) sent me a link to this Tejal Rao recipe for a beet and walnut dip , which reminded me of this favorite beet-labneh dip from Washington D.C.’s Maydan, but whereas Maydan’s recipe calls for roasted beets, Tejal’s recipe calls for raw, uncooked beets. How. Nice.
For the past two weeks, the beets from our CSA have landed in Tejal’s raw beet dip, and in addition to not cooking the beets, I haven’t been peeling them either. I know: rebel .
Tejal got the recipe from the owners of Botanica, a vegetable-focused restaurant in Los Angeles. Its roots stem to muhammara, the Middle Eastern spread made from red peppers. It includes many classic raw dip flavorings — nuts, lemon, garlic, chile flakes, and olive oil — but it also includes pomegranate molasses, which offers both sweet and tart notes.
As recommended, I’ve been spreading it atop Greek yogurt (or labneh), drizzling over a healthy amount of olive oil, grating fresh lemon over top, and finishing it with a generous garnish of crushed, toasted almonds.
There is so much flavor going on in this dish I don’t know where to begin. On the one hand it’s very familiar: garlic, lemon, toasted nuts, and olive oil evoke many a dip from pesto to romesco. But the tangy pomegranate molasses in combination with the earthy beets pushes it into a category of its own. I find it irresistible.
It has proven not only to be a delicious and striking appetizer — the color, truly is spectacular — but also a nice accompaniment to so many of my current favorite dishes: falafel burgers , homemade pita , and smoky grilled chicken .
As suggested, I’ve been serving it with Persian cucumbers and pita , and in this lethargy-inducing heat wave, its bright, cooling flavors have been just the ticket. I hope it will be for you as well.
Here’s the play-by-play: Gather your ingredients.
You’ll need to toast the almonds, trim the ends of the beets and roughly chop them, and juice some lemons or limes.
Place all of the ingredients with the exception of the olive oil into a food processor or blender, and purée until smooth. Stream in the olive oil and continue blending until smooth.
You likely won’t get it completely smooth, but a bit of texture in the purée is nice.
On the left: beet dip. On the right: Greek yogurt seasoned with a pinch of salt.
Spread the yogurt over a platter. Spread the beet dip on top. Drizzle olive oil over top. Shave lemon zest over top.
Top with more toasted almonds. Be generous — the crunch is so nice.
Description
Adapted from this Tejal Rao recipe in The New York Times
A few changes I’ve made:
- I don’t peel the beets.
- I use almonds in place of the walnuts, only because I always have almonds on hand.
- I use Greek yogurt in place of labneh, again, only because I always have it on hand.
Pomegranate Molasses: I like the Cortas brand . Many grocery stores now carry pomegranate molasses, but you may want to call ahead before to make a visit to be sure. If you live locally, Nora’s in Albany carries the Cortas pomegranate molasses.
Almonds or other nuts: I’ve been toasting 1.25 cups sliced almonds in a large dry skillet over medium to low heat until the nuts are evenly golden. 1 cup goes into the dip; 1/4 cup is used for garnish. You may want to toast more if you love almonds.
Greek Yogurt: I love the Fage 5% Greek yogurt. I season it with 1/4 to 1/2 teaspoon kosher salt and beat it with a spoon to lighten its texture a bit before spreading it over the platter.
Lemon: If you don’t want to waste the zest of the lemon you are juicing, zest it before juicing it, and set it aside. I prefer zesting the lemon right over the tip — I just find it easier — but I understand wanting to zest the lemon before juicing it for conservation purposes.
- 1/2 lb. beets (2-3 small-is or 1 – 2 medium), ends trimmed, roughly chopped
- 1 cup almonds (sliced or whole), toasted in a dry skillet (see notes above), plus extra for garnish
- 3 to 4 tablespoons fresh squeezed lemon or lime juice, plus zest for garnishing, see notes above
- 1 tablespoon pomegranate molasses, plus more to taste, see notes above
- 1 teaspoon crushed red pepper flakes, plus more to taste
- 1 garlic clove, peeled
- 1 teaspoon kosher salt, plus more to taste
- ½ cup extra-virgin olive oil, plus more for garnish
- Freshly ground black pepper
- 1 cup labneh or Greek yogurt, for serving, see notes above
- Torn pita , for serving
- 3 Persian cucumbers, quartered, for serving
- Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, chile flakes, garlic, and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture is very smooth—you may have to repeat this stopping and scraping process several times to get the mixture as smooth as possible.
- Add the olive oil — I like to add this in a steady stream via the tiny hole of the food pusher insert — and blend again, scraping down the sides, until mixture forms a mostly smooth purée. Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses, if desired. (I’ve consistently been using 1/4 cup fresh lemon or lime juice and adding a pinch more salt to taste.)
- Spoon labneh or Greek yogurt (seasoned if desired, see note above) into a bowl, smoothing it with the back of a spoon. (Note: You do not have to spread all of the yogurt and all of the dip onto a platter at once — I’ve been assembling small plates of this; then stashing the remainder in the fridge.) Spread the beet dip over top, smoothing again with the back of a spoon. Top with a generous drizzle of olive oil. Zest a lemon over top. Sprinkle with chopped or crushed toasted almonds; top with reserved lemon zest. Serve with pita and cucumbers for dipping.
- Extra dip can be store in the fridge for as long as a week.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Middle Eastern
