How to Form Pita Bread

Pitas are stuffed with a variety of ingredients

Pita bread is a flat bread that can be found in most grocery stores. It is generally sliced and stuffed with all kinds of fillings such as meats, vegetables, cheeses, and sometimes even sweet fillings. Though it is easy enough to buy them pre-made, there is nothing quite like eating warm pita bread straight from the oven. In order to make and form pita bread, you have to shape them properly and roll them out so that they will rise when they are baked. This rising allows them to be easily split and stuffed.

Things You'll Need

• 3 1/2 cups flour
• 1 1/4 cups warm water
• 1 tbsp. yeast
• 1 tsp. salt
• Stand mixer
• Rolling pin
• Baking sheet
• Spatula

Instructions

1. Mix yeast and water in stand mixer's bowl and let stand for five minutes in order to properly dissolve.

2. Add salt and 1 1/2 cups flour to the yeast and water mixture then blend with dough hook. When all the ingredients are properly mixed, slowly add another 1 1/2 cups of the flour to the mixture. Combine completely then shut off mixer.

3. Flour a clean countertop and remove mixture from stand mixer. Knead the bread for eight minutes or until the dough is smooth and pliable. Add more of the remaining flour if the dough is too sticky.

4. Break the dough up to form six to 10 equal balls. The amount you make depends on how large you want each individual pita to be. Six would mean larger pitas, while 10 would be smaller ones.

5. Roll out each ball using a rolling pin until they are approximately 1/4 inch thick.

6. Place each rolled out ball onto a baking sheet using spatula. Allow to rise for 30 to 40 minutes.

7. Preheat oven to 450 degrees F while the dough rises.

8. Place baking sheet in the oven for 10 to 15 minutes or until dough turns a light, golden brown. It will also rise quickly, forming the famous pita shape.

Tips & Warnings

• Pitas can be served immediately or wrapped and kept in the fridge for two days. They can also be frozen for up to three weeks. Make sure they are well wrapped to avoid freezer burn.

• Rolling out each ball more or less than 1/4 inch thick could lead to uneven cooking. It could also mean that the pitas will not puff up properly, which will make them harder to stuff.

References

• Simple Bites: Homemade Pita Bread 101
• The Fresh Loaf: Pita Bread