Pita Bread

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This is the second recipe in the Lebanese cuisine theme. It is the classic and most popular dish – the pita. The Pita is a leavened bread made with all purpose flour. It can either be cooked on the stove top or baked in the oven. Having tried both methods, I definitely recommend baking it. The pita puffs up beautifully in the oven and the layers are well formed. It easily gives way to making a pita pocket to put the stuffing in. The pita cooked on the stove top looks well done while the baked one would leave you in doubt as to its doneness. But do not worry, if it puffs up well, it is done well.

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When you make it on a stove top you have to ensure that the skillet is very hot to cook the pita but at the same time not too hot to spoil it. You have to be very careful and vigilant to turn it over at the right time and yet it is not a guarantee that the pita would puff largely instead of small little pockets like a regular roti. But when you bake it, all you need to do is set the temperature and watch while the magic is performed. I also loved the taste of the baked version as against the stovetop version.

You can use the pita with the classic falafel or for a vegetable sandwich. If you have any leftover pitas, simply toast them with butter and garlic and be amazed.

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Recipe from here

Makes 8 pitas

WHAT WE NEED

All purpose flour                       2 1/2 – 3 cups 

Active dry / Instant yeast         2 tsp

Warm water                               1 cup

Salt                                               2 tsp

Olive oil (optional)                    2 tsp
WHAT TO DO

  • Mix the water and yeast in a large bowl and set aside for 2-3 minutes
  • Add 2 1/2 cups of flour, salt and oil to the water and yeast
  • Mix all the ingredients together to form the dough
  • Dust the counter top with some flour and transfer the dough to the counter top
  • Knead the dough well for 7-8 minutes and add some flour if needed to make a smooth and pliable dough
  • Grease the bowl with some olive oil and transfer the dough to it
  • Turn it around in the bowl so that all sides of the dough are well oiled
  • Cover the bowl with a damp kitchen towel or cling wrap and set aside till the dough doubles
  • It can take around 1-2 hours depending on the climate
  • If needed, the dough can be refrigerated at this point and used to make the pita at a later time
  • Once the dough is doubled, divide it into 8 parts and shape each of them into a ball

If cooking on the stovetop

  • Heat the skillet till it is very hot
  • Take each ball of dough and roll it into a 3″ thick circle
  • Transfer the rolled out dough to the skillet and cook for 30 seconds
  • Turn the pita over and cook for a minute or so till the pita puffs up well
  • Take it off the heat 
  • Repeat the same procedure till all 8 pitas are made
  • Enjoy with some falafel and salad!

If baking 

  • Preheat the oven to 230C
  • Roll out each dough ball to a 3″ thick circlular pita
  • Transfer the rolled out dough (as many as can be fitted comfortably) to the baking tray
  • Bake for 3-4 minutes till the pita puffs up
  • Take it out of the oven
  • Repeat the same procedure till all the pitas are baked
  • Enjoy it with some falafel and hummus

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 This is my post for the Blogging Marathon under the theme, Lebanese Cuisine’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

10 Comments Add yours

  1. Varada says:

    The baked pita looks lovely. Fresh baked pita is the best. BTW, If you want darker color try broiling on both sides for a few seconds.

    1. Sowmya:) says:

      Thanks a lot Varada. Will try that

  2. Ritu Tangri says:

    I make pita on stove top only, never tried baked one. I think I should give it a try. This pita is inviting me as I’m feeling hungry already

  3. Mayuri Patel says:

    Pita bread looks so good. I love the way pita can be used instead of bread for sandwiches.

  4. Excellent pita..it looks so soft and spongy, I just want to flick one of those Sowmya..seriously.

  5. Anlet Prince says:

    Beautifully explained and love those clicks…

  6. Love that falafel inside the pita. It is too tempting. Pita bread looks super soft and even I prefer baking. It is easier..

  7. Padmajha PJ says:

    This is such a classic dish. The close up shot and the final pic are absolutely delicious Sowmya

  8. I’ve never tried it stovetop. But I have done the baked version and I love this bread as the homemade version is much better than the supermarket ones I have found!

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