Homemade Pita Bread

two pita breads on white plate with top one cut in half, stack of plates and three more pita's stacked behind with large chrysanthemum beside

Simple, but oh so delicious! This Homemade Pita Bread is ready in 2-3 hours, easy to make, naturally vegan and dairy-free, and perfect for SO many dishes. From sandwiches to dipping into your favorite soups and stews. YUM!

Course: Breads

Cuisine: American

Prep Time: 30

Cook Time: 10

Proofing Time: 2

Total Time: 2 40

Servings: pitas

Calories: 213kcal

Ingredients

4 cups bread flour
1½ teaspoons kosher salt
1 Tablespoon instant yeast
2½ Tablespoons olive oil
1½ cups water

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine all ingredients.
Mix on low speed 1 minute.
Increase speed to medium.
Knead for an additional 10 minutes, or until the dough is smooth and elastic.
Place in a clean, covered container.
Allow to rise until doubled in bulk, about 90 minutes.
When dough has proofed, heat oven with stone to 450°F/230℃.
Turn dough out onto a clean surface.
Divide into ten equal pieces.
Round each piece.
Cover and allow to rest for 20 minutes.
Roll each piece into a 6 inch circle.
Cover and allow to rest for 10 minutes.
Just before baking, spritz or brush each round with water.
Place as many rounds on stone as will fit.
Bake until puffed, about 3 minutes.
Remove from oven to cooling rack.

Notes

Depending on the temperature in your kitchen, the proofing time can be as little as 30 minutes.
The easiest way to divide the dough is to use a bench knife.
Each round should be 3.3 ounces.
The bread should still be pale after cooking.
Pita will release from the stone when done. If it doesn't release, leave it a little longer, about 30 seconds to 1 minute.
Use a pizza peel to remove bread from oven.

Nutrition