Homemade Pita Bread Recipe | Pita Bread Pockets | Grilled Flat Bread

Learn how to make pita bread at home like a pro like I did. If I can do it, so can you. I used a variation of Chef Billy Parisi's Pita bread recipe. I cut the recipe in half as well for a small batch recipe. This Pita pocket bread recipe is soft & pillowy. I even achieved those pockets that are characteristic of pita bread on my first try. Smells heavenly as it's cooking. It was the perfect vehicle for left over chicken souvlaki.
This pita bread goes great with Greek dips, olives, and especially hummus!
Ingredients for this recipe:
• 3/4 cup warm water (110° to 115°)
• 1/2 packet of active dry yeast ( 1 + 1/8 teaspoon)
• 1 tablespoon of honey (or sugar)
• 1 1/2 cups bread flour (can also use all purpose flour)
• 6 Tablespoons whole wheat flour
• 1 teaspoons sea salt
• 1 tablespoon extra virgin olive oil plus more for covering dough
Makes around 6-8 pitas
Directions:
1.) Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
2.) To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
3.) When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
4.) Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
5.) Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
6.) Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
7.) When doubled in size, punch dough down, remove from bowl.
8.) Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
9.) Fold each dough ball under several times until a smooth dough ball is formed.
10.) Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
11.) Cover & rest another 30 minutes.
12.) Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.
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Items used in this video:
Disclosure: As an Amazon Associate, I earn from qualifying purchases
KitchenAid Stand Mixer: amzn.to/2EXD0QM
Loge Cast Iron Skillet: amzn.to/3jMQa1U
Wilton Bench Scraper: amzn.to/3i0DjZr
Trinity Rolling Kitchen cart: amzn.to/320dVxg

[@zaikakitchen1234]

Awesome Recipe.Thanks for sharing the recipe. Let's continue supporting each other

[@cassieshaffer8613]

Looks good!

[@thekitchenprescription1821]

It was!