The only 6 simple steps you need to know to make Pita Bread at home like a BOSS!!!

Once you make this soft and chewy homemade Pita Bread that puffs like a Balloon creating beautiful pockets for your falafels, veggie fillings and hummus, you would never even look at the store-bought pita bread anymore.

HOW TO MAKE PITA BREAD AT HOME LIKE A PRO

The only 6 simple steps you need to know to make Pita Bread at home like a BOSS!!!

Once you make this soft and chewy homemade Pita Bread that puffs like a Balloon creating beautiful pockets for your falafels, veggie fillings and hummus, you would never even look at the store-bought pita bread anymore.

I understand some of you reading this post might not be aware of these pita pocket bread. And for them let us quickly see 

WHAT IS A PITA BREAD?

Pita is a type of flatbread from the Meditteranean region.

What a Naan is to us, Indians – Pita is the same to the Arabians. This Pita bread is also often referred to as Arabic Bread, Syrian Bread or Greek Pita Bread.

Even though the pita bread dough is similar to other flatbreads like pizza dough or a naan dough few ingredients and techniques used while making pita bread is what gives it the unique puff (pocket) making it ideal for fillings, wraps or sandwiches.

Stay with me because that is exactly what I am going to walk you through this detailed post on how to make pita bread from scratch covering all the tips and especially HIGHLIGHTING all the mistakes that I made so that you do not make one. 

Ingredients

• 2 cups All purpose Flour plus 1/2 cup for dusting
• 1/2 cup Whole Wheat Flour
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tbsp Olive OIl
• 2 tsp Yeast (refer notes)
• 1 cup Warm Water

Instructions

1. Combine all-purpose flour, wheat flour, salt and sugar in a mixing bowl. Stir to mix.
2. Add the yeast to warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil and then combine everything into a sticky mass.
3. Transfer to your worktop dust with additional flour and knead for 8-10 mins until you get a soft and tacky dough. (Refer the detailed instructions from the above paragraphs)
4. Lightly oil the same mixing bowl. Transfer the dough into it, coat it with olive oil from all sides to refrain it from drying and then allow it for first proofing -2 hours.
5. After 2 hours lightly deflate the gas and divide the dough into 10 equal parts. Tuck the sides in of it and give it a round shape. Press in the centre and cover with a tea towel. Repeat the process until you shape all of them into roundels.
6. Take the first dough that you shaped and roll it thinly and evenly to 6 inches in diameter. Place it on a baking tray lined with parchment paper and cover with a tea towel.
7. Once you have rolled out all the roundels allow it for second proofing – 30 mins.
8. Preheat the oven to 230 degree Celsius with the baking stone inside. Right before baking flip the rolled out dough on to the stone and bake for 4-5 mins until it is nicely puffed up.
9. To make it on a stovetop make sure that the skillet is hot. Flip the rolled out dough and place it on the hot skillet. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon in minute’s time. Flip it over again and cook on both sides.
10. Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft.
11. Pita bread tastes best when still warm.
12. Enjoy.