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Pita Bread




Difficulty:Easy
Prep Time:10 Minutes
Cook Time:5 Minutes
Serves:10

Nutritional Information

A soft, slightly leavened flatbread baked from wheat flour. It is used in many Mediterranean, Balkan and Middle Eastern cuisines and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, South Asian flatbreads and Central Asian naan, and pizza crust.

Ingredients

  • 1 cup hot water, but not boiling
  • 2 teaspoons active dry or instant yeast
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons olive oil

Directions

  • 1. Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add the flour, salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
  • 2. Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
  • 3. At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
  • 4. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
  • 5. Preheat an EGG to 350 degrees F, using direct heat and cast iron grate. Grill pita, 2-3 minutes per side. Remove from EGG, brush with melted butter if desired and cut into triangles.
  • 6. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828