This homemade pita bread recipe without an oven requires only a few basic pantry ingredients that you may already have! Finally, a pita recipe that makes a pocket!
Is it worth making pita at home? Not if you have the best khubz available at the corner shop or local bakery. But there is joy in making food from scratch! right?
This homemade pita bread is a Lebanese recipe and can be used in wraps like falafel wraps or shawarma or stuffed sandwiches like Arayes.
All bread recipes start with flour so does this Arabic flatbread. Flour, yeast, salt and water.
- flour - I have used both plain (maida) and wheat (atta)
- instant yeast
- sugar (optional)
- water (lukewarm)
- oil - I use olive oil
How to make it?
Making pita bread on the stovetop is easier than you think. First, you prepare the simple dough, then you let it rise before you shape and cook. A rewarding experience to make fresh, warm, perfectly puffed homemade pita bread made on the stovetop.
This recipe makes 10 medium 5 inches or 12 mini 3 inches Pita bread.
This recipe uses instant yeast and so can be added directly to the dry ingredients but do use lukewarm water to knead. Prepare the dough by resting and then kneading for to 10 minutes. If planning to use the stand mixer, then make a bigger batch for its worth. As I have used wheat flour the kneading won't be a hardwork.
Rest the dough in an oiled bowl covered and in a warm place. The temperature of the room will play an important role in how fast or slow the dough will rise. It may take any time between 2 to 4 hours.
Once doubled in size, transfer to the counter and divide the dough into 10 or 12 equal sized balls. Roll the balls to make them smooth and rounded. Keep them covered for another 10 to 20 minutes.
Start rolling each ball lightly to ¼ inch thickness. Place the rolled out pita on a paper or floured tray and covered. Roll all the dough balls and keep them covered for at least 5 to 10 minutes. Place a tawa to make the pita bread. Also make sure you have a tong ready to use.
Lay a rolled-out pita on the hot skillet on a medium flame and cook for 20 seconds or until you see bubbles starting to form. Use a metal tong to Flip (1) the pita and cook for a few seconds.
Flip (2) again and use the tong to place the pita on the flame to Burn (3). Wait until the pita puffs up which will not take more than 3 to 4 seconds and then use the tong to Flip (4) again and roast the other side too.
Flip a couple more times aiming at the areas that need to be cooked. Remove from flame and keep aside.
A quick guide on how to make pita wraps
I found two ways of making pita wraps. 1) cut the pita bread into two halves and fill in each half – thus making two sandwiches. 2) tear open halfway, stuff the filling, tuck one side covering the fillings and roll to make a wrap.
I like to use labneh or cream cheese all over the inside of the pita, then add crushed falafel, some chopped onions, tomatoes, cucumber, capsicum, etc. wrap and relish. The best way would be to bring all to the table and assemble and eat then and there. This way you can save the leftover Pitas for later.
Homemade Pita Bread
- 11/2 cup whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon sugar optional
- 1 teaspoon instant yeast
- 1 teaspoon salt or as per taste
- 1 cup lukewarm water approx
- all-purpose flour to dust while kneading and rolling
- olive oil to coat the bowl and dough
Prepare the dough
- Add the flour, yeast and salt in a wide bowl and mix thoroughly. Add the water a little a time to bring the dough together. Keep it covered to rest for 10 minutes.
- Knead for 8 to 10 minutes to create a smooth dough that is soft and not too sticky.
Prepare for the rise
- Coat the bottom and sides of a large bowl with some olive oil. Remember the dough will double in size so choose a bowl accordingly. Place the dough in the bowl and coat the dough with olive oil.
- Cover the bowl with cling film or plate and keep it in a draft-free spot undisturbed for 2 to 3 hours or until doubled in size.
Prepare the dough balls
- Gently deflate the risen dough.
- Dust the work area lightly with flour. Divide the dough into 10 to 12 equal-sized balls and place them on a floured tray. Maintain space between each dough ball as we leave them to rise again. Keep them covered with a damp kitchen towel for 10 to 20 minutes.
Roll and rest
- Use a rolling pin to roll a dough ball into a circle (3 to 4 inches) about a quarter-inch thick. Roll the dough ball outward from the centre. Avoid flipping the sides while rolling so dust sparingly underside and over if it gets sticky.
- Place the rolled-out pitas on paper and cover them with a towel. Remember to keep your pan on low flame so it can be ready by the time you are done with rolling.
- Roll the rest of the dough balls and keep them along with others under the cloth. You can start making one by one too as you roll, but ensure that each rolled-out pita dough has rested for at least 5 minutes.
Make Pita bread
- Lay a rolled-out pita on the hot skillet on a medium flame and cook for 20 seconds or until you see bubbles starting to form.
- Use a metal tong to Flip (1) the pita and cook for a few seconds.
- Flip (2) again and grab the pita with the tong and use the left hand to take off the Tawa and keep the pita on the flame Burn (3). (The same side as from Tawa should be on the direct flame)
- Wait until the pita puffs up which will not take more than 3 to 4 seconds and then use the tong to Flip (4) again and roast the other side too.
- Now, you can flip a couple more times aiming at the areas that need to be cooked. Remove from flame and keep aside.
- Repeat with the rest of the dough. Place the pita bread in a bread basket and serve it immediately.