I always use to buy these from grocery store, whenever I wanted to make some pita sandwich. Finally, on this weekend I decided to try my hand at making them at home and here’s the result.
They turn out exactly the way they’re supposed to. And they were puffed up like a balloon getting filled with air when baking them in oven. I was getting so excited to see them getting puff up that I made an video of the process.
This pita bread recipe makes soft and fluffy pitas and thousand times better than the store-bought ones. Yeah I know, little bit of work but it’s all worth, the moment you bite one of these. Only disadvantage is whenever I made something at home, I get so used to the fresh and homemade ones, I don’t even touch the ones we get at grocery stores.
You can stuff the pockets with a filling of your choice and your pita sandwich is ready. I have made my pita sandwich with masala chickpeas with some onion-cucumber salad topped with yogurt sauce…Yum!
- 1 1/2 cups whole wheat flour ( I have used King Arthur Whole Wheat Flour)
- 1 1/2 cups white whole wheat flour (I have used Indian Sujata Atta)
- 2¼ tsp instant yeast
- 1 tbsp honey
- 1¼ cups warm water
- ¼ cup extra-virgin olive oil
- 1 tsp salt
- Semolina or Cornmeal, for sprinkling
- In a small bowl, combine the yeast, honey and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- Add the olive oil and salt to the yeast-honey-water mixture.
- Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smooth and no longer sticky.
- Shape the dough into a large ball and coat lightly with Extra Virgin Olive Oil. Place in a bowl and cover with a clean kitchen towel. Set in a warm place to rise until doubled in size about 1 to 2 hour.
- After the dough has risen, time to knead back the dough again ,knead it to push all the air out of it.
- Punch down the dough and divide into 8 equal parts.
- Roll each portion into a smooth ball .
- On a lightly floured surface, roll each ball into a 6-inch circle and 1/4 inch thick discs. Transfer the discs to a baking sheet sprinkle with cornmeal. Repeat to complete the rest of the balls.
- Cover the uncooked pita bread with the damp kitchen towel loosely and let them rest at room temperature for 30 minutes or until slightly puffy.
- Meanwhile, heat oven to 500 degrees F and adjust oven rack to lowest position and place a baking sheet or cast iron skillet in oven.
- With a wet hand generously rub the surface of the disc before putting it in oven. This help them to puff up nicely.
- Transfer 1 pita bread on the skillet and bake until puffed and slightly golden in color(Mine took 3-4 minutes approx).Gently flip the pita using a spatula and bake the other side for 1 more minute or so. After couple of pitas on skillet, I used baking sheet to speed up the process and that worked well too.
- Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas.
- Stuff with your favorite stuffing and enjoy.