This homemade Pita Bread is the best for me so far. Baked for only 5 minutes, as I don’t want a crispy pita, this one is chewy and not flaky. Serve immediately wrapping your favorite filling or try out our Borlotti Bean Pâté.
Pita Breads are best served warm. If you are not serving this right away, wrap each freshly-baked pita in a tea towel to keep its softness.
- Mixing bowl
- Rubber Spatula
- Rolling Pin
- 250 grams all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 3 tsp olive oil
- 150 mL warm water
- extra flour for dusting
- In a large bowl, mix the yeast and warm water. Set aside for 5 minutes. Add in the flour, salt, and olive oil. Mix well using a rubber spatula or wooden spoon. Then form the mixture into a soft dough.
- Dust extra flour on the work surface.
- Knead for about 8 minutes to achieve an elastic, smooth, and soft dough.
- After kneading, transfer the dough into a greased bowl. Cover with a tea towel and set aside for about 1 hour.
- Preheat the oven to 250°C.
- Split up the dough into 4 balls.
- Flatten each ball using the palm of your hand.
- Lightly flour the work surface.
- Using a rolling pin, smoothen the dough into an oval.
- Place the pitas on a tray with parchment paper or a tray dusted with flour.
- Bake for 5 minutes. Serve immediately with your favorite filling.
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