Vida Recetas Editorial
Easy homemade pita bread is a traditional Middle Eastern recipe that has become a staple in many kitchens. This flatbread, also known as Arabic bread or Syrian bread, is characterized by its round shape and hollow interior, perfect for stuffing with hummus, falafel, kebabs, or simply for accompanying stews and salads. Its preparation is simple and requires no complicated ingredients: bread flour, semolina, warm water, yeast, sugar, and salt.
This homemade version is ideal for those seeking a healthier and tastier bread than commercial ones, as you control the ingredients and get a fluffy texture and authentic flavor. Moreover, it is a perfect recipe for beginners, as the kneading is brief and baking at high temperature makes the dough puff up, creating the characteristic inner pocket.
You can adapt the recipe by adding herbs like oregano or rosemary to the dough, or even use whole wheat flour for a more rustic version. Homemade pita bread is a versatile option that will surprise your family and friends on any occasion, from a picnic to a casual dinner.
Cook
120 min
Servings
8
The ingredients in the picture look like that.
Put the strength flour, the semolina in a bowl and mix a little. Add the salt and sugar and stir well. Finally, add the baker's yeast and add the water.
The water is warm, they don't have to be hot, just warm. We mix everything well, with a spatula or with a silicone tongue for desserts, until everything is integrated. Make sure that all the dough is wet, making sure that there is nothing left at the bottom of the container.
When everything is well integrated, we move on to kneading with our hands, until it gets a little more consistency and is more manageable. Then we spread some flour on the table, pour the dough on top and knead with enthusiasm. The kneading should last at least 10 minutes.
The dough should be a little sticky, a little wet, so you don't have to add too much flour. The less we play the better
We are extending and folding on itself for about 10 minutes
You'll notice that, little by little, it doesn't stick so much anymore.
After 10 minutes of hitting it, you'll notice that it practically doesn't stick anymore, it's a little sticky but it doesn't stick to your hands anymore. At this point, we are going to put it to rest. We make a ball, put a little flour in a bowl so that the dough doesn't stick to us and let it rest, covered, for 20 minutes at room temperature.
After 20 minutes, we take out our dough and crush it a little with our fingers. No, I'm not a baker, but it seems that, with this action, we degassed the dough. Let's cut into portions. We must try to make sure that all the portions are the same but, if you don't succeed, that's fine, I assure you that in all the time that I have been preparing this bread, I haven't been able to.
We Let It Rest, Crush and Cut Portions. We put the oven to preheat with its tray inside, so that it gets hot too, 20 minutes at 250ºC. Now we are taking the portions and shaping them. We stretched out a little bit on themselves and twirled. Then we put them to rest on the table sprinkled with flour for 10 minutes, covered with a kitchen towel.
We are taking portions one by one and flattening them with the rolling pin, trying to make them have a rounded shape, if it doesn't fit perfectly round, nothing happens either because it will be delicious anyway, it will be able to be filled in the same way and besides, that way, it will be even more rustic. We stretch well, make it very flat. Remember to put a little bit of flour on the table so that the dough doesn't stick to us.
I'm making them two by two, we put them in the oven and we leave them for 4 minutes.
In about three or four minutes, you will see how they begin to swell and I assure you that it will fill you with pride and satisfaction!
Once we take them out of the oven, we put them in a bowl with a kitchen towel and cover them so that they don't dry out.
And now we have our bread bags ready, perfect to fill with whatever we want.
As I have already told you, I have uploaded a video in which I show you how to make a vegan Shawarma or Doner Kebab, made from seitan that is delicious. From that one I used a purchased pita bread because I didn't know how to do it yet, but hey, you see, I've already learned and it's very easy! If I can, anyone can, it's amazing!!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 120 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
