Pita Bread takes time, but oh my Lord are they worth it! I made 15 and before I got them all cooked I had 4 left! My husband kept eating them as fast as I could make them! To the cooked pita, I added cheese, and also I did one with butter and cinnamon sugar, so while you are at it, make dinner and desert all with the same bread! My husband said, and kept saying "These are the best pita's I've ever had! I'm just glad I had enough left for my picture LOL!!
You Will Need:
2 1/2 Cups Flour
1 tsp Salt
1 TBSP Sugar
1 TBSP Oil
1 Cup Warm Water
2 TBSP Dry Active Yeast
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Start by adding water and yeast to a bowl or large measuring cup, let sit for 10 minutes until mixture is frothy and bubbling.
Add 2 cups flour to your bread machine along with salt, sugar, and oil, select dough setting on your bread machine.
When bread machine cycle is done, it should rise as shown. Gently pull sides of dough into each other and move to a floured surface
Roll into a uniform log, I used a measuring spoon handle to cut even slices as shown.
Cut loaf down the middle and then into equal parts, again, I used my measuring spoon handle to keep the equal parts even. If you want larger pita pockets (bread) do not cut in half
Roll Each piece into a ball by pinching bottoms gently, then, you want to twist it around in the palm of your FLOURED hand or on an FLOURED counter, keeping the top of the ball on the top the whole time. pat dough ball down and roll into disk as shown.
Add disk to a HOT skillet, Add 1 TBSP oil and brush the bottom of your pan. You might want to preheat your skillet in the oven at 350 for 5 min before starting. Gently push bubble until puffed. As gently as you can, flip each puffed disk and roll until golden brown.
Note: I can not stress this enough, do not flip hard or poke bubble with your spatula, it will let the steam out of the pockets.
Disk will flatten when cooled, You can store these up to 1 week. Cut in half fill with taco meat, chicken, cheese, anything your heart desires. Enjoy~
Cool Ideas for your Pitta Bread!
Cheese Pita flatbread
Cinnamon Sugar Pita sticks
Dough By Hand
Gather the ingredients.
Combine the yeast and warm water in a large bowl.
Let the mixture stand for about 10 minutes, until foamy.
Add all wet ingredients to a bowl
In another bowl add, flour, salt sugar (sift well)
After you have let the yeast set, mix with four mixture, and add oil. mix until ball forms.
It will be very sticky.
Mix until dough forms a ball and is soft and pliable.
Turn dough onto a lightly floured surface. Knead about 10 to 15 minutes or until dough soft and you can press with a finger, and it bounces right back.
Sprinkle flour onto counter top and roll dough into a log (as pictured above) Follow Directions above from that point on.
How to re-heat Pita Bread
Allow frozen pita bread to thaw completely before heating it. Place pita bread in a microwave safe plate and microwave on high for 10 seconds to warm and soften the bread.
Proofing Dough In Your Instant Pot
After needing, spray the inside of your instant pot (I used my 3 qt) roll ball of dough around so that oil covers the dough. Place your lid on, turn your valve to sealing (not venting) and press yogurt. Take it down to 1 hour.
I love mine! It's heavy in in weight and I don't have to fight my dough to get round circles or to get it the desired thickness. I Honestly 1,000% love this product!!
Freezing Pita Bread
Prepare recipe as directed through the 30 minute rise. Divide the dough portions, wrap loosely in plastic wrap, place into a freezer-safe container and freeze. To fry allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Fry as directed.
How do you get pita bread to puff up?
The secret behind the puffing is the heat and the thin surface. When the pita is in the skillet, the bottom and the upper part of the bread become hotter and thus tougher than the interior. Inside, the bread steam is forming. When the steam evaporates the two surfaces is teared apart and the bread puffs up.