Perfect Homemade Pita Bread Recipe Serious Eats Add 1 2 cup flour and whisk together. place the mixing bowl in a warm place, uncovered to form a lose sponge. give it 15 minutes or so, the mixture should bubble. form the pita dough: now add salt, olive oil and almost all the remaining flour (keep about 1 2 cup of the flour for dusting later). Instructions. to prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. set aside for 5 10 minutes until yeast froths. add the flour and salt and mix using the dough hook for 6 8 minutes. alternatively you could mix the ingredients by hand.
The Easiest Homemade Pita Bread Recipe My Greek Dish To bake pitas: preheat oven to 475 degrees f with a pizza stone or baking sheet inside. pan needs to be very hot before adding pitas! once hot, place pitas carefully on top and cook for 2 minutes. flip and cook for another 1 2 minutes. to make ahead: pita bread dough will keep for up to 5 days, covered in the fridge. How to make pita dough. proof yeast – in a large mixing bowl, combine warm water, sugar, yeast, and whole wheat flour. whisk and set aside for 15 minutes until foamy. add remaining flour, olive oil, and salt and stir until shaggy. knead – turn out onto a clean surface and knead for 5 minutes. Cook pita in a skillet (for soft flatbread) 1 heat a heavy bottomed pan, like cast iron, over medium heat. add a drizzle of avocado oil, then place down a circle of pita dough. 2 when the bottom has golden brown spots, carefully flip and cook the other side; the pita takes 2 to 3 minutes on each side. Cut off parchment paper to 1 4 inch. heat lightly oiled cast iron skillet until just smoking, take off the top parchment paper and put dough in pan still on bottom parchment. quickly mist with water and put on a lid. wait 20 seconds, mist, & cover. in a minute, turn the pita, take off the parchment, mist & cover. quick & easy.
The Easiest Homemade Pita Bread Recipe My Greek Dish Cook pita in a skillet (for soft flatbread) 1 heat a heavy bottomed pan, like cast iron, over medium heat. add a drizzle of avocado oil, then place down a circle of pita dough. 2 when the bottom has golden brown spots, carefully flip and cook the other side; the pita takes 2 to 3 minutes on each side. Cut off parchment paper to 1 4 inch. heat lightly oiled cast iron skillet until just smoking, take off the top parchment paper and put dough in pan still on bottom parchment. quickly mist with water and put on a lid. wait 20 seconds, mist, & cover. in a minute, turn the pita, take off the parchment, mist & cover. quick & easy. In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. let the mixture sit until it’s foamy on top, about 5 minutes. in a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining tablespoon sugar. add the yeast mixture, oil, and yogurt, and mix to combine. Meanwhile, place a baking steel or 12 inch cast iron skillet on the top oven rack and preheat oven to 500°f (260°c). line a plate with a large, clean kitchen towel and set aside. punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. form each dough piece into an even ball.