This homemade pita bread recipe is easy and inexpensive to make and requires a few ingredients you may already have! Prepare the simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread made on the stove-top. Watching them puff to glorious heights on your stovetop is therapeutic. Trust me.
Anyways, let me not take away the limelight from the recipe of an Arabic bread called pita! After I shared the success on Instagram, I tried it once again to be double sure of the recipe and used those pitas to make falafel wraps! Yeah, I shared that too on Instagram! I know you must be thinking how many more pita recipes does the world need? right? but what to do in every kitchen is an individual! was that convincing? (sheepish smile) Of course, I first heard of Pita after I came to Yanbu! I have had it from three different places in Yanbu and I personally like only the one served at Ostorah - the Lebanese Restaurant. I would love to get hold of their recipe 😛 Strangely no one calls it Pita here! All the bread are labelled as Kubz both in supermarket bakeries and in restaurant. Why?
Homemade Stove-top Pita
- 1 and ½ cup 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)
- Flour to dust while kneading and rolling
- Olive oil to coat the bowl and dough
- Add all the dry ingredients into a wide bowl and give it a thorough mix.
- Add olive oil and water little by little in two to three stages and bring the flour mix together to form a dough. The dough for pita is soft and not too sticky.
- Sprinkle some flour if it gets too sticky and then, knead the dough for 5 to 8 minutes to get the desired texture.
- Coat the bottom and sides of a 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
- Keep it away from the counter undisturbed for 2 to 3 hours or until doubled in size
- Deflate (push out the air) the risen dough.
- Dust the work area with some flour
- Divide the dough into equal pieces
- Keep a space gap between each dough ball as it would rise again
- Cover all the dough balls with a kitchen towel for 10 to 20 minutes.
Here the dough should be treated gently.
- Use a rolling pin to roll one of the pieces into a circle (3 to 4 inches) and about a quarter-inch thick.
- Avoid flipping the sides while rolling so dust sparingly underside and over if it gets sticky.
- Keep the rolled-out pitas aside and cover them with a newspaper or cloth.
- Remember to keep your tawa/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 or newspaper. 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.
- Lay a rolled-out pita on the hot Tawa/skillet on a medium flame and bake for 20 seconds or until you see bubbles starting to form.
- Use a 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
- Keep the Pitas wrapped in a bread basket
Just remember the mantra - - You have to go FLIP - FLIP - BURN - FLIP!
- As flour can be different everywhere the water absorption may be different too. So don't add all of the water at once.
- Knead the dough for 5 to 8 minutes with all your might - do not skip this step
- Do not skip coating the bowl with olive oil as once the dough rises it will help to release it without wastage.
- After deflating, avoid working too much on the dough like twisting or pinching in, which will cause wrinkle lines that will show up when you roll
- Roll outward from the centre and not back and forth as we do for chapatis.
- Resting the rolled-out pita for at least 5 to 6 minutes before it hits the Tawa is a mandate
- If you are not confident to make the pita bread on direct flame, you can continue to cook on the Tawa but this way, not every pita will puff up. Puffing up pita is just for the pockets, the taste is the same either way.
- Use only metal tongs that are heat resistant!