Homemade Pita Bread
Biting into one of these Pitas will transport you to the streets of Tripoli. Very flavorful with a delicate texture.
Ingredients
- 1 1/2 cups Warm water About 120-130 degrees F, but you don't really need to take the temp. It just needs to feel comfortably warm.
- 2 Tbsp. White sugar
- 1 Pkg. Instant Yeast
- 1/4 cup Olive Oil Plus more for brushing.
- 4 cups White Flour
- 1 1/2 tsp. Salt
Instructions
- In a medium mixing bowl, combine the warm water, sugar and yeast. Let it sit for 5 minutes. The yeast should start to bubble.
- Add the olive oil, flour and salt. Using a spoon, combine until roughly the shape of a ball.
- Cover the bowl with a kitchen towel and let rise for 45 minutes in a warm spot on the kitchen counter away from drafts.
- Gently punch down the dough and using a rolling pin, roll into an 8 to 9 inch circle. Divide into 16 pieces of equal size. Roll into balls and cover again and let rest for another 15 minutes. This allows the dough to relax and become easier to shape. You can also stretch the dough with your hands, but the rolling pin will give the Pitas a crunchier texture.
- Heat griddle to 300 degrees. Roll out 4 balls at a time to about 1/8 inch thickness. They will puff up while cooking. Keep the unrolled balls covered so the exterior does not form a bit of a crust in the open air and the balls do not begin to rise.
- After the Pita ball is rolled, brush one side lightly with olive oil. Place oil side down on the griddle and cook for 2 to 3 minutes or until the surface is nicely browned. Flip and cook the other side for another 2 to 3 minutes. Remove from the griddle to a cooling rack and continue rolling out the balls 4 at a time.
Notes
It's really that simple! Plus, no kneading makes this recipe even easier. I can't wait to make these again switching up flour, adding seeds, Za'atar or other spices, lacing with garlic...endless variations!