We. Love. Pita.
Jump to RecipeScott makes some seriously GOOD hummus and we will eat pita bread with that. And I am a sucker for a good pita sandwich.
Our store has only a few options for pita bread. Once is frequently out of stock and the other is rather expensive. So when I saw the Golden Pita Recipe from King Arthur, I knew I had to try it. You can follow along with the video HERE
To be completely honest, I did attempted pita bread many, many years ago. It was a found recipe from Pinterest and was cooked in a skillet. It was a bit of a fail so I was nervous to try it again, but curious about baking them in the oven.
The recipe itself is pretty simple. All of the usual bread ingredients. You can do this by hand, use a mixer, or use a bread machine like I did. Listen, I really REALLY love my bread machine. It is so darn easy to throw in the bread ingredients and then walk away and let the machine do all the work for you. In this case, my kitchen isn’t exactly temperature steady. So having the machine keep the dough at the proper temperature is a real bread saver. If you are interested, THIS is the bread machine that I have. There are a ton of different machines out there, so you should figure out what you want from a machine. My needs are pretty simple. My old machine was fancy and had the mix-in feeder, but I rarely used it. We got this one shortly after we moved in and it has been a workhorse these last years.
Enough of my rambling, let’s get to the recipe!
Details
8 pitas
25 minutes
7 minutes
Print
Ingredients
3 cups (360g) all purpose flour
2 teaspoons instant yeast
2 teaspoons granulated sugar
1 1/2 teaspoons (9g) table salt
1 cup (227g) water
2 tablespoons (25g) vegetable oil
Directions
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with the rest of the ingredients, mixing to form a shaggy/rough dough.
- Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it’s smooth.
- Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk. If you’ve used a bread machine, simply let the machine complete its cycle.
- Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
- Roll two to four of the pieces into 6″ circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).
- Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)
- Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven’t puffed up, wait a minute or so longer. If they still haven’t puffed, your oven isn’t hot enough; raise the heat for the next batch.)
- Transfer the baking sheet to your oven’s middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
- Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.
- Store cooled pitas in an airtight container or plastic bag.
I would love to know if you tried this recipe! Leave a comment and tell me all about it! You can also go over to the FB page for more food fun!
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