Go Back

Pita Bread

Making pita bread from scratch on oven or stove top
Prep Time40 mins
Cook Time20 mins
Resting Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Lebanese
Keyword: easy meal,, kid friendly,
Servings: 8 Pita breads

Equipment

  • OTG (optional)
  • Cast Iron Skillet (Optional)

Ingredients

  • 2.5-3 cups all-purpose flour approx 380-420gms
  • 2 tsp instant yeast
  • 1 cup Water
  • 2 tsp Salt
  • 2 tsp Olive oil

Instructions

  • Mix the flour, yeast, water, salt and oil in a large bowl to form a dough ensuring no dry flour remains
  • Knead the dough for 7-8 minutes on a lightly floured surface to form a smooth pliable dough
  • Cover the dough and set aside till it doubles in volume. It should take approximately one hour
  • Once the dough has doubled, divide it into 8 parts and shape each part into a ball

If baking in the Oven

  • Preheat the oven to 230C
  • Take a baking tray and grease it with oil or line it with parchment
  • Roll out each dough ball into a 3" thick circular shape
  • Transfer the rolled out dough to the baking tray. Fit as many as you can ensuring that there is no overlap
  • Bake for 3-4 minutes till the pita puffs up
  • Take it out of the oven and repeat the same procedure till all the pitas are baked
  • Serve warm with some Falafel and Labneh or Hummus

If cooking on the stove top

  • Heat the cast iron skillet till it is very hot
  • Roll out each dough ball into a 3" thick circular pita
  • Transfer the rolled out dough to the skillet and cook for about 30 seconds
  • Turn over the pita and cook for about a minute till it puffs up
  • Take it off the heat and repeat the same procedure till all the pita breads are cooked
  • Serve warm with Falafel and Labneh or Hummus

Notes

The pita dough can be stored in the refrigerator once it has doubled in volume for 3-4 days.