I seriously still can’t believe how easy it was to make homemade pitas. When I decided to make gyros at home, I figured I couldn’t really go serve it with store bought pitas. Thankfully, making this bread turned out to be just as easy as making the gyro meat was. Phew.
I hunted around the internet for a while looking for a good recipe, and finally settled on one from thekitchn.com, one of my favourite blogs! Check out that link for more options on cooking and storage of the bread.
- 1 cup warm water (105?)
- 2 tsp instant yeast
- 2½ - 3 cups flour
- 2 tsp salt
- 2 tsp olive oil
- Mix together the water and yeast in the bowl of your mixer. Let sit for 5 minutes.
- Add 2½ cups of flour, salt, and olive oil to the bowl. Mix with beater on low speed until a shaggy dough forms. Replace beater with dough hook, add a little bit more flour, and knead for 5 minutes on med-low speed. If dough is too sticky, add a little more flour (go sparingly).
- Grease a large bowl with a little bit of olive oil. Transfer dough to bowl, cover tightly with plastic wrap, and let rise for two hours. You can refrigerate the dough at this point for up to one week.
- Divide the dough into eight equal pieces. Roll out one piece at a time on a lightly floured surface to ¼" thick.
- Use a paper towel to lightly coat a skillet with olive oil. Heat over medium-high, then add one rolled out piece of dough. When the dough is bubbly (1-2 minutes) flip to other side. When the pita puffs up, remove it to a plate and continue with remaining dough, re-oiling the skillet as necessary.
I used to be really intimated by making my own bread at home, so here are a few step-by-step photos to show you how easy it is!
Slice up your dough into 8 pieces (I had doubled the recipe)
Roll it out to ¼” thick.
Drop it onto a very lightly oiled skilled. Once it’s bubbly flip it over.
When it really puffs up, you’re done. On to the next one. Total cook tie in the skillet is about 2 minutes, not even.