If you’ve wondered how to make homemade pita bread, this is it! Follow this super simple pita bread recipe and you’ll have toasty warm, perfectly puffed pitas to stuff with your favorite sandwich ingredients, dip into hummus or roll into a gyro or shawarma.
Prep Time
20 mins
Cook Time
3 mins
Refrigeration
12 hrs
Total Time
23 mins
Ingredients
2 cups all-purpose flour 272 g
3/4 cup white whole wheat flour 108 g
2 teaspoons kosher salt
2 teaspoons active dry yeast
1 cup warm water
2 tablespoons olive oil
Instructions
Combine all ingredients in bowl of a stand mixer fitted with the dough hook. Mix on low until all dry ingredients are moistened and comes together in to a shaggy dough. Increase speed to medium and knead for 8 minutes until dough is smooth. Remove dough from hook and shape into a ball. Rub ball on all sides with olive oil and return to mixing bowl. Cover tightly and refrigerate overnight or up to 3 days. Bring dough to room temperature before shaping.
When ready to bake, place baking stone or heavy baking sheet in cold oven and pre-heat to 475°F.
Transfer dough to lightly floured work surface and divide into 8 equal pieces. Shape each piece into a flat disc and, with a lightly floured rolling pin, roll into an 8-inch diameter circle. (As you work with one, keep remaining pieces covered with a clean towel or plastic wrap.)
Depending on the size of your baking sheet, you’ll bake 2 to 4 pitas at a time. Spritz pitas lightly with water and transfer directly to baking stone or sheet. Bake 2 minutes, until puffed and lightly brown. Flip and bake 1 minute more. Remove and allow oven to come to full temperature before baking the next batch. Repeat with remaining dough.
Serve hot or store in an airtight bag for a few days or freeze baked pitas to use within a month or two. Reheat in oven or in a skillet on the stovetop.
Notes
Please note that total time does not include dough rising time.
If you don’t have a stand mixer or prefer to mix by hand, stir ingredients together in a large mixing bowl and transfer to lightly floured work surface. Knead for 8 to 10 minutes until smooth and follow remaining instructions.
You can also cook these in a skillet, one at a time, over medium-high heat on the stovetop – be sure that the skillet gets fully reheated between pitas.
Chicken Gyro – an easy to make sandwich, great for both lunch and dinner. Served with fresh vegetables and tzatziki sauce.
If you haven’t tried a homemade Chicken Gyro yet, you are missing out! Fresh vegetables, tender chicken, tzatziki sauce, and feta cheese make an unforgettable combination! You’ll love it from the first bite.PREP TIME 20 minsCOOK TIME 10 minsTOTAL TIME 30 minsCOURSE LunchCUISINE GreekSERVINGS 6 gyrosCALORIES 362 kcal INGREDIENTSFor the chicken marinade:
1 lb. chicken breast sliced into ½-inch strips
3 tbsp. olive oil
1 tbsp. lemon juice
1 tbsp. red wine vinegar
1 tsp. paprika
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
For the Tzatziki Sauce:
1 medium cucumber
1 cup plain Greek yogurt
1 tbsp. extra virgin olive oil
1 tbsp. lemon juice
2 tbsp. chopped fresh dill
1 medium clove garlic pressed or minced
¼ teaspoon salt
For the Gyro:
Pita bread
Shredded iceberg lettuce
Sliced tomatoes
Sliced cucumbers
Sliced onion
Feta cheese
INSTRUCTIONS
Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.
Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through. Slice the chicken into thin strips.
Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro* in half and serve.
NOTES *Follow my video instructions above if you’d like to learn how to fold the gyro.PLEASE NOTE, that nutrition label does not include additional gyro toppings, such as: lettuce, tomatoes, cucumbers, and onions. This article adapted from this site
3# Homemade Pita Bread
Four minutes in the oven is all that it takes. My Pita Bread recipe is very easy to make, a yeast-leavened flatbread originating in the Mediterranean and Middle Eastern countries dating back over 4000 years!Prep Time 30 minsCook Time 5 minsTotal Time 35 mins
Ingredients
1 Cup Warm Water 110F
2 Teaspoons Sugar
2 Teaspoons Active Dry Yeast
1 Teaspoon Salt
2 Tablespoons Olive Oil
3/4 Cup Whole Wheat Flour
2 Cups All-Purpose Flour
Instructions
Using a stand mixer with a hook attachment, combine the warm water, yeast, and sugar in the mixing bowl, let the yeast activate for 10 minutes. It should be foamy
Add all remaining ingredients and turn the machine on the lowest speed for 5 minutes
If the mixture looks dry, add 1 tablespoon of water, the dough should be smooth but not sticky
Coat the inside of a large bowl with a little olive oil, place the dough in it. Place in a warm location, cover loosely and let rise until doubled in volume, about one hour
Place the pizza stone in the oven and preheat to 475F. The pizza stone needs to be very hot, so let it preheat for at least 30-45 minutes prior to baking.
Divide the dough into 8 equal pieces, for the pieces into nice round balls, roll each piece into a 6-inch round disc
Place the 2 pieces at a time onto the pizza stone, bake for 3-4 minutes
Once you make this soft and chewy homemade Pita Bread that puffs like a Balloon creating beautiful pockets for your falafels, veggie fillings and hummus, you would never even look at the store-bought pita bread anymore.
Course Main Course
Cuisine Mediterranean
Keyword homemade pita bread, pita bread
Prep Time 15 minutes
Cook Time 5 minutes
Proofing Time 3 hours 20 minutes
Total Time 20 minutes
Servings 10 pitas
Author sushma iyer
Ingredients
2 cups All purpose Flour plus 1/2 cup for dusting
1/2 cup Whole Wheat Flour
1 tbsp Sugar
1 tsp Salt
1 tbsp Olive OIl
2 tsp Yeast (refer notes)
1 cup Warm Water
Instructions
Combine all-purpose flour, wheat flour, salt and sugar in a mixing bowl. Stir to mix.
Add the yeast to warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil and then combine everything into a sticky mass.
Transfer to your worktop dust with additional flour and knead for 8-10 mins until you get a soft and tacky dough. (Refer the detailed instructions from the above paragraphs)
Lightly oil the same mixing bowl. Transfer the dough into it, coat it with olive oil from all sides to refrain it from drying and then allow it for first proofing -2 hours.
After 2 hours lightly deflate the gas and divide the dough into 10 equal parts. Tuck the sides in of it and give it a round shape. Press in the centre and cover with a tea towel. Repeat the process until you shape all of them into roundels.
Take the first dough that you shaped and roll it thinly and evenly to 6 inches in diameter. Place it on a baking tray lined with parchment paper and cover with a tea towel.
Once you have rolled out all the roundels allow it for second proofing - 30 mins.
Preheat the oven to 230 degree Celsius with the baking stone inside. Right before baking flip the rolled out dough on to the stone and bake for 4-5 mins until it is nicely puffed up.
To make it on a stovetop make sure that the skillet is hot. Flip the rolled out dough and place it on the hot skillet. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon in minute's time. Flip it over again and cook on both sides.
Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft.
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