I got a pocket got a pocket full of … deliciousness!
Pita bread is incredibly easy and incredibly fast to make! I’ve always loved pitas stuffed with sandwich ingredients – they’re less messy and fun to eat. In fact, this year’s favorite summer sandwich (I usually find a new favorite every year) has been a pita with goat cheese, avocado, and tomato.
In the past, I’ve actually used pizza dough to make a pseudo pita bread (they’re very similar), but I finally decided to go for a technical pita bread recipe when I found a recipe for baked falafel (coming soon!). Also, homemade pitas are hugely better than homemade – especially when they are still warm from the oven. Divine.
I halved the recipe, but this is the full one.
3 cups lukewarm water
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
6 1/2 cups flour
1. Add yeast and salt to the water in a large bowl. mix in the flour until uniformly moist. It will look “shaggy.” Cover with a damp towel and let rise for about 2 hours. At this point, you can bake or store in the fridge for up to three days.
2. Before baking, place pizza stone in oven and preheat to 500F. Just before baking, dust the surface of the dough with flour and cut off a piece. I prefer individual size, which were about 5-6 inches diameter. You can also go for jumbo or mini. Using your hands, a rolling pin, and flour, roll the dough out into a thin round (about 1/8″ thick).
3. Place the dough directly onto the pizza stone or a baking sheet and bake for 5 to 7 minutes, until lightly browned and puffed.
Alternative method: Grill them on the BBQ!!
4. When you pull them out of the oven, wrap the pitas in a clean dish towel and set on a cooling rack to keep them soft – if you don’t do this, they will be crispy.
Pitas are best eaten fresh, but you can use the freezer trick and throw the baked pitas in a freezer bag once they’re completely cool. They get stale like within a day and a half, but a good way to get around this is to microwave them for 10 seconds and they get a little softer for stuffing.