The Best Pita Bread

The Best Pita Bread

I have to say do not look any further because this is The Best Pita Bread recipe.

Bread is essential in my life. It is one of the necessities that my household needs daily. Although, lately we eat it way less.

Believe it or not, I used to make bread if not every day then every other day. However, on some days I was making it twice a day.

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My family just cannot eat anything without it. We even eat pasta and rice with the bread and that is perfectly acceptable in my family. I don’t know if you can relate at all, but that’s us.

Grilling season or not, these pita bread are often part of our dining room table. I grew up eating this pita bread with grilled sausages so now I share them with my kids.

The best part is that they love it as much as I do. Well, that makes this mama bear very happy. I just love feeding people.

The Best Pita Bread

Anyhow, these are just truly amazing and so easy. I have been making them for so many years — 16 years. With that being said, I decided to finally dedicate a post just for them.

Wouldn’t you agree with me that they look incredible? Oh, yeah! They look phenomenal indeed.

Pita bread is absolutely perfect for sandwiches, to hold juicy grilled food, but you can totally serve these with some soups as well.

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If you decide to make The Best Pita Bread recipe, please share it with me.

Tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. I truly appreciate your support.

The Best Pita Bread
Yield: Makes 6 to 8

The Best Pita Bread

Prep Time: 10 minutes
Cook Time: 25 minutes
Proofing Time: 1 hour
Total Time: 1 hour 35 minutes

Ingredients

  • 4 cups all-purpose flour + extra for rolling/dusting
  • 1/2 Tbsp. Salt
  • 1 tbs. Sugar
  • 1 Tbsp. Instant Yeast
  • 1 1/2 cup Lukewarm Water more, if needed
  • 1 Tbsp. Olive Oil
  • 1 Tbsp Garlic powder
  • 1 Tbsp. Dried Parsley

Instructions

  1. Combine flour and salt in a large bowl and stir.
  2. Make a well in the middle and add sugar and instant yeast, then pour a splash of lukewarm water. Wait for a minute then add more water and start mixing. If it's too stiff add a splash more water. When it too hard to move the spoon/wooden spoon through the dough, knead it for about 5 minutes with your hands. Until you form a ball and the dough is pulling away from the sides of the bowl.
  3. Cover the bowl and allow the dough to rest and rise for one hour and up to two hours.
  4. Take a small handful dough ball and with your hands make the dough round, then press with your hand and you may use a rolling pin to stretch them a bit just to make a thinner dough disk. You can make as big as you want, but let them be flat and thin because the crust will rise more when you put in a preheated oven.
  5. Place them on the baking pan and drizzle a generous amount of olive oil (you may use parchment paper as well), then sprinkle garlic powder and dried parsley. Allow them to rise again for about 30 minutes before baking.
  6. Preheat the oven to 400F (200C)
  7. Bake until they are golden brown, about 20-30 minutes. They need to be golden brown, and once cooled when you cut in the middle and make sandwiches.

Notes

Try to keep them the same size. You may make it in batches. You can fry this dough. You may keep the unused dough in the fridge, well wrapped for 5 days.

I never froze this dough so I do not know how well it will do. However, you can freeze it, but make sure to bring it to room temperature, knead to combine. I use these for cold sandwiches, grill food such as burgers, cevapi, etc., or kofta sandwiches.



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