Homemade Pita Bread
Homemade Pita Bread is so light, fluffy, and super soft. So good, you will never want to eat store-bought pita again! Perfect sandwich wrap or for dipping.
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Servings: 8
Equipment
- 2 medium bowls
- Rolling Pin
- cast iron skillet or pan
Ingredients
- 1 pkg (2¼ tsp) active dry yeast
- 1 cup warm water
- 1 tsp honey or sugar
- 2 tbsp avocado oil or olive oil
- 1 tsp salt
- 2½ cups bread flour
- 2-3 tbsp avocado oil or olive oil (for frying)
Instructions
- In a medium bowl, whisk together warm water, yeast, and honey. Let sit about 5 minutes or until it foams on top. Add oil, salt, and ½ of the bread flour. Stir a couple of times then add the other ½ of the bread flour.
- Lightly flour a clean surface. Knead the dough for 4-5 minutes (or using a stand mixer with a paddle attachment) until the dough is smooth, soft, and slightly sticky. If the mixture is too sticky, add a small about of flour. Form dough into a ball.Lightly oil a clean bowl and place the dough into the bowl.Cover and let the dough rise in a warm location for 40 minutes to 1 hour (until about double in size).
- After the dough has risen, remove the air by pressing down on the dough. Turn the dough out onto a clean surface. You can lightly oil the surface if needed. Portion out the dough into 8 dough balls. Let the individual dough balls rest for about 10-15 minutes (this helps them to roll out better).
- Heat pan on medium-high heat. Roll out the dough balls until they are about ¼ inch thick. Oil the pan and cook one or two at a time for a couple of minutes each side until golden (puffing up with air bubbles is normal). Repeat until all pitas are cooked. Add alittle more oil to the pan when needed.
- Store in a Ziploc bag or airtight container on the counter or in the refrigerator for up to 4 days.