Place a puffy little Pita Bread alongside any of your favorite Middle Eastern or Mediterranean dishes for a satisfying meal.
The first time I tried pita bread, I was a child at a family gathering. My aunt had baked it herself, and I remember watching her pull the soft, golden rounds from the oven. She served them with bowls of hummus, olives, and tzatziki, and I was fascinated by how the pita puffed up, creating a pocket that could hold just about anything. It seemed simple, but it made every bite more fun and satisfying.
Pita bread is straightforward in its ingredients — just flour, water, sugar, yeast, salt and olive oil — but its versatility is what makes it stand out. It can be stuffed, wrapped, torn, or even used as a base for mini pizzas. Its neutral flavor makes it a great match for bold or spicy dishes, from shawarma and falafel to curries and stews. Whether you’re making it fresh or grabbing it from the store, pita bread has a way of turning a simple meal into something a little more interesting.
Is Pita Bread Healthy?
Pita bread is a carb-rich food, so it may not be the first choice for those looking to cut back on carbohydrates. However, this recipe for pita bread has a few advantages: it’s free from the preservatives commonly found in store-bought options and contains a very small amount of sugar. While it’s not a health food, pita bread can still be part of a balanced diet when enjoyed in moderation.
Transforming Your Everyday Pita
While traditional pita has a neutral flavor that complements spicier or more vibrant dishes, you could also add some flavor to the dough itself. For a savory snack, add 1 teaspoon of garlic powder, 1/2 teaspoon of oregano, and 1/2 teaspoon of onion powder to the flour mix. This combination transforms your dough into a savory, herbal pita that still goes great with spicy foods or a savory dish. However, if you’re craving a sweet pita for a unique dessert or indulgent snack, add 1 teaspoon of cinnamon and 2 tablespoons of honey or maple syrup to the dough.
INGREDIENTS
- 2 1/4 teaspoons active dry yeast
- 3/4 teaspoon sugar
- 1 cup lukewarm water, 110°F
- 3 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 3 tablespoons extra virgin olive oil
INSTRUCTIONS
Prepare
Mix yeast, sugar, and flour; let bubble.
Knead
Form dough, knead, and let rise.
Bake
Shape into circles and bake until puffed.
Devour!
FAQs & Tips
At room temperature, pita bread can be stored in an airtight container for up to 2 days. For longer storage, slide pita into a freezer bag (separate each one with parchment paper) and freeze for up to 3 months. Thaw in the fridge overnight before serving. You can enjoy them cold, at room temperature, or warmed in the oven at 350°F for 5 minutes.
Middle Eastern pita and Greek pita may look similar, but they have distinct differences. Middle Eastern pita is thinner, chewier, and features an air pocket, perfect for stuffing with fillings like falafel or shawarma. Greek pita, on the other hand, is softer, thicker, and less likely to have a deep pocket, making it ideal for wraps or as a hearty side to dishes like souvlaki or tzatziki.
You can, but keep in mind that it will change the texture, likely making it chewier. It might also rise faster if you use bread flour.
Serving Suggestions
Cherish every chewy bite of your pita bread with some flavorful Bread Dipping Oil, Red Pepper Hummus, Tzatziki Sauce, or Greek Fava (Split Pea Dip). Alternatively, serve it warm as a side to Air-Fryer Falafel, Chickpea Tuna Salad, Curried Cauliflower Soup, or Kofta Kebabs. Gather your favorites, and you’ve got a meal fit for the whole family!
Recipe
Prep: 1 hour 45 minutes
Cook: 3 minutes
Total: 1 hour 48 minutes
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 teaspoon sugar
- 1 cup lukewarm water 110°F
- 3 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 3 tablespoons extra virgin olive oil
Instructions
-
In a large mixing bowl, dissolve yeast and sugar in lukewarm water. Add 1/2 cup flour and whisk to form a loose mixture. Let sit in a warm place for 15 minutes until bubbly.
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Add the salt, olive oil, and remaining flour to the yeast mixture, stirring until the ingredients come together into a rough, sticky dough. Knead briefly in the bowl to incorporate any loose bits.
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Transfer dough to a lightly floured surface and knead until smooth, about 10 minutes. Let rest for 10 minutes, then knead again for a few minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
-
Deflate the dough and divide into 8 pieces. Shape each into a ball and let rest for 10 minutes. Roll each ball into a circle, 8-9 inches wide. Bake in a preheated oven at 475°F on a hot baking sheet for 2 minutes on one side and 1 minute on the other.
Nutrition Info:
Calories: 221kcal (11%) Carbohydrates: 37g (12%) Protein: 5g (10%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 366mg (16%) Potassium: 59mg (2%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin C: 0.003mg Calcium: 8mg (1%) Iron: 2mg (11%)
Recipes written and produced on Food Faith Fitness are for informational
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