How to Make Fresh Homemade Pita Bread

Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Notes: To create a warm place to rise: Preheat your oven for 1 minute; then shut it off. Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create 6 equal pieces. If you don't have instant yeast, you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe. FAQs: Can I use whole wheat flour? I suggest using no more than 50% whole wheat flour (1 cup or 128g) in this recipe because using too much could prevent the pockets from puffing in the oven. The more whole wheat flour you use, the more bran there will be in the dough: bran cuts through the gluten structure, which can prevent the dough from puffing in the oven. Depending on the whole wheat flour you are using, you may need to increase the amount of water: whole wheat flour tends to be thirstier. Reference the video for how the dough should look; then add more water if necessary. What if I don't have a Baking Steel or pizza stone? Here are two alternative methods: Place a cast iron skillet in the oven, and let it heat for at least 5 minutes; then bake each round one at a time for 2-3 minutes total. Place a sheet pan in the oven, and let it heat for at least 5 minutes; then bake three rounds at a time for 2-3 minutes total.

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% Daily Values based on a 2,000 calorie diet

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