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In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread. However, pita is sometimes baked without pockets and is called "pocket-less pita". In Arabic, the phrase خبز البيتا (khabaz albayta, lit. 'pita bread') is sometimes used; other names are simply خبز (khubz, 'bread'), الخبز العربي (al-khubz al-ʿarabiyy, 'Arab bread') or خبز الكماج (khabaz al-kimaj, 'al-kimaj bread'). The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz ('bread'). This will result in softer, lush pita with less pockets that might have more uneven spots.
Easy Flatbread (No Yeast)
To transfer a pita, flip it onto your hand by lifting the towel. Once the pitas are ready, carefully remove the tray. Cover it with a reusable plastic bag or a damp kitchen towel and leave to double in size for around minutes (depending on ambient temperature). Add the flour and salt and use your hands to mix everything into a rough dough. Over time, it spread throughout the Mediterranean and beyond, becoming a beloved bread in many cultures.
Then, add flour to a cutting board or clean counter. Once you’re done kneading, the dough should be nice and soft. If at any point you get too tired, cover your bowl and give yourself a break for 10 minutes. Once your dough is well combined, it’s time to get to kneading. Then, you can add in the rest of your ingredients, and mix until you get a shaggy dough that is evenly combined.
Easy Homemade Pita Bread
If I’m looking for a pocket for stuffing falafel, grilled meats, and veggies, I bake them. Finally, serve your perfect pita with this authentic Greek salad, easy chickpea salad, or on the side of your favorite salads. Or for an easy lunch I stuff my pita with this smashed chickpea salad.
Easy Homemade Pita Recipe (step-by-step)
One of the best things about this recipe? And the soft, pillowy results will make the whole process worth it. Watching the dough puffin the pan is extremely satisfying to say the very least.
Pita bread (also known as Arabic bread and Syrian bread) is a yeast-leavened flatbread common in Mediterranean and Middle Eastern cuisines. Transfer the dough to a work surface, cover it with the bowl placed upside down and let it rest for 5 minutes, which will kickstart the gluten development. Pita is a type of soft, leavened flatbread that originated in the Middle East. The pitas are best eaten within 24 hours of baking. If you don't have a baking stone, bake the pitas on an pita king jacksonville fl overturned and preheated rimmed baking sheet.
Ingredients You’ll Need & How to Substitute
- A hot oven is the secret to getting that pocket.
- Traditional breads in Greek cuisine are leavened loaves, such as the round καρβέλι karvéli or the oblong φραντζόλα frantzóla.
- There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.
- We start with high-protein bread flour, which encourages pocket formation and increases the pita’s chew.
- Or for an easy lunch I stuff my pita with this smashed chickpea salad.
Originally, I cooked the pita bread on the stovetop in a hot cast iron pan and was delighted with the results. Our recipe is intended to make a pita bread with pockets. Place the first 2-3 pitas on the hot tray, return it to the oven and bake for 5-6 minutes until puffed up and just turning golden. Place the rolled pitas on a clean tea towel as you go, cover with another clean towel and leave to rise for 30 minutes.
Arepas (Venezuelan Cornmeal Flatbreads)
When baked, the dough puffs up, creating a hollow interior that can be sliced open and filled with a variety of delicious ingredients. If you’d like to go for the fluffier version, fear not, you can still use the same pita recipe and make some small adjustments. Sign up to be a Recipe Tester and join the 70,000 home cooks who test our recipes and provide our test cooks and editors with invaluable feedback. A high hydration level and a generous amount of oil help keep the pita tender, and honey adds a touch of sweetness.
Once you let it rest, the gluten will continue to ret, so your job will be even easier the next time you come back. You’ll need the dough until it’s nice and smooth and a bit tacky. Mix until it is well incorporated and smooth, then let it sit for around 15 minutes.
After 5 minutes, it will look frothy with lots of bubbles. To start, you’ll activate the yeast with warm water and sugar. Find the full recipe with measurements below. No fancy equipment or kneading is required for this recipe. In Bosnia, Croatia, Bulgaria and Serbia, the local style of pitta is known as lepinja, somun, purlenka or pitica, and is the most common bread served with barbecued food like ćevapi, pljeskavica, kebapche or grilled sausages.