One of the reasons I started KT Cooks was to teach people that cooking isn’t really hard, it just takes a good recipe, fresh ingredients, and some planning. My husband is my primary student, so he and I baked the pita bread together. Everyone should know how to make their favorite foods at home.
Since I began making homemade hummus, I decided I would try making my own pita bread. If you are going to make healthy homemade snacks and meals, why not go all the way?
I know there are a lot of steps to make this recipe, but it really is simple and the hardest part is waiting for the dough to rise and baking each one individually.
If baked properly, these pitas will puff up (see picture) which will create a pocket which you can stuff with your favorite sandwich fillings to enjoy half the calories of two slices of bread.
These are also the perfect accompaniment to hummus and will make a wonderful gyro wrap for grilled vegetable or meat.
- 2 teaspoons of Active Yeast
- ½ Cup of Warm Water
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 Cups of Unbleached Flour
- 1 Cup of Whole Wheat Flour
- ¾ Cup of Room Temperature Water
- 2 teaspoons of Sea Salt
- ¼ Cup of Unbleached Flour for Kneading and Rolling Out
- Mix the yeast and warm water and allow the yeast to activate for about 10 minutes.
- In a large bowl mix your dry ingredients: 2 Cups of Unbleached Flour, 1 Cup of Whole Wheat Flour and Sea Salt.
- Add the activated yeast mixture to the dry ingredients along with the room temperature water and extra virgin olive oil.
- Mix well the dry and wet ingredients. I recommend using an electric mixer with the dough hook on low, but mixing by hand is a good arm workout! The dough when mixed will be slightly sticky. If the dough is too dry, add a little water, if it’s too wet, add a little flour.
- After the dough has come together, you’ll need to knead it. If you’re using an electric mixer, just turn the speed up on notch and allow it to work the dough for 5-10 minutes. If you’re kneading by hand, knead the dough on a clean, lightly floured surface until the dough is smooth.
- Place the dough in a lightly oiled bowl which is large enough to cover while still allowing room for the dough to double in size. The purpose of the oil in the bowl is to allow the dough to grow without sticking to the bowl.
- When the dough has doubled in size, preheat a cast iron skillet or pan in a 450 degree oven.
- While the pan is warming up, place the dough on a lightly floured surface and lightly knead it into a ball.
- Tear off small pieces of dough, about the size of a golf ball, perhaps a little bigger and roll into 12 small balls.
- Place the 12 balls of dough on a lightly floured surface and cover with a damp towel.
- When your cast iron pan is hot and the oven has reached 450 degrees. Roll out one ball of dough at a time to about a ⅛ inch thick. You want it to be pretty thin, but not paper thin.
- Bake the dough by placing one rolled out piece in the hot skillet and allowing it to bake for 2 minutes. Keep an eye on it--it should start to puff up. Each piece will not take more than 2-3 minutes.
- After the dough has baked for 2 minutes, remove it from the hot cast iron pan and place on a cookie sheet or cooling rack.
- Repeat with each piece until you’re done.
- If you’re not going to eat them all right away, make sure each pita has cooled completely prior to packaging in a one gallon zip top storage bag.