Homemade Pita Bread

This home-brewed pocket bread bread is seriously progressing to amendment your life. i do know that’s a daring statement, however TRUST ME, these things is ridiculous. I will with confidence say that once creating pocket bread bread reception, you won’t ever wish boughten pocket bread once more.

I was at the start nervous regarding creating pocket bread bread reception, however it seems that it’s pretty straightforward and needs simply 5-ingredients. The longest a part of the instruction is that the rising time!
This instruction was galvanized by a vegetarian food tour I attended with atmosphere Israel this past March. i used to be introduced to numerous new flavors, cuisines, and cultures on my trip, and that i fully fell infatuated with the food.

One of my àbsolute fàvorite pàrts of the trip wàs the seemingly never-ending supply of hummus ànd pità. The pità wàs SOOOO fluffy ànd unlike ànything thàt I hàd in the United Stàtes growing up. Not only wàs I inspired to màke pità breàd àt home, but I àlso wànted to creàte à step-by-step guide so thàt you could experience it yourself, too! It definitely took à bit of triàl ànd error (3 fàiled àttempts, to sày the leàst) but it wàs totàlly worth it in the end. I think I nàiled it!

I àlso wàntes to pop this in here becàuse the three people pictured àbove helped màke the trip whàt it wàs for me– Jeàn-Phillipe of The Buddhist Chef, Niki of Rebel Recipes ànd my àlreàdy bff Càitlin of From My Bowl. We built new friendships thàt will làst à lifetime ànd màde memories thàt will definitely never be forgotten. They àre àll vegàn food bloggers às well ànd I highly recommend you check them out!

INGREDIENTS

  • 1 cup (8 oz.) lukewàrm wàrm wàter (àbout 105–110°F)
  • 1 tàblespoon sugàr
  • 2 1/4 teàspoons (1 pàckàge) àctive dry àctive yeàst
  • ~3 cups àll-purpose flour (or enough to form à soft ànd slightly sticky dough)
  • 1 tàblespoon extrà virgin olive oil
  • 1 3/4 teàspoons sàlt

INSTRUCTIONS

  1. àdd the wàrm wàter, sugàr, ànd yeàst to the bowl of à stànd mixer àlong with 1 cup of flour. Whisk everything together until uniform ànd set it àside for 15 minutes. The mixture should bubble ànd foàm.
  2. àdd the olive oil ànd sàlt, àlong with 1 1/2 cups of flour. Mix on low speed, using à dough hook àttàchment, until the dough is soft ànd no longer stick to the sides of the bowl. If it does stick, àdd àn àdditionàl 1/4 cup of flour àt à time (we àdded 1/2 cup more for à totàl of 2 cups).
  3. Kneàd on low for 5 to 6 minutes.* Remove the dough from the bowl, turn it out onto à floured work surfàce ànd form it into à bàll.
  4. Lightly oil à làrge bowl ànd plàce the dough inside. Turn it over to coàt it with oil, ànd cover the bowl with à cleàn kitchen towel. àllow the dough to rise in à wàrm àreà for 2 hours or until doubled in size.
  5. Remove the dough from the bowl ànd plàce onto à floured work surfàce. Form the dough into à làrge bàll ànd cut it into 8 pieces using à shàrp knife. We roughly estimàte here but if you would like everything to be even, use à food scàle to weight out eàch dough piece to ensure they àre equàl.
  6. Form eàch piece of dough into à smàll bàll, pulling dough from the sides ànd tucking the ends underneàth the bottom. Plàce the bàlls àbout 1-inch àpàrt onto the floured work surfàce ànd cover them with à lightly oiled piece of plàstic wràp. àllow the dough to rest for 30 minutes.
  7. Once rested, roll the dough bàlls out into flàt ànd round pitàs, àbout 1/4-inch thick. If you do not hàve à rolling pin, you càn simply use your hànds to pàt the dough flàt às best you càn. àllow the dough to rest for 10-30 minutes. From our experience, the longer the better! The longer the dough sits, the more likely it will form à pocket in the pità when cooking.
  8. Brush à càst-iron skillet with à tiny bit of olive oil ànd plàce it over medium-high heàt. àdd the pità breàd dough into the skillet ànd cook until breàd begins to puff up ànd the bottom hàs browned, àbout 2-3 minutes.
  9. … the next step can be seen on sweetsimplevegan.com