Pitta Bread (vg) Recipe
Make Pitta Bread (vg) Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finishing
Method
Dough
- 1
Activate yeast
Combine warm water (about 105–115°F / 40–46°C), warm milk, and sugar in a small bowl or measuring cup. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy. If the mixture does not foam, the yeast may be inactive; discard and try with fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and sea salt until evenly distributed.
- 3
Combine and knead
Make a well in the flour and pour in the foamy yeast mixture and 2 tablespoons olive oil. Using a wooden spoon, bench scraper, or the dough hook on low speed, mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer on medium-low for 6–8 minutes. If the dough is very sticky, add flour 1 tablespoon at a time; if too dry, add warm water 1 tablespoon at a time.
- 4
First rise
Lightly oil a clean bowl with a little olive oil, place the dough inside and turn to coat. Cover the bowl with plastic wrap or a clean damp kitchen towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours (time varies with temperature).
- 5
Divide and rest
Punch down the risen dough to release air. Turn out onto a lightly floured surface and divide into 8 equal pieces (for 6 larger pitas, divide into 6). Shape each piece into a smooth ball by pulling edges underneath. Cover with a lightly oiled plastic wrap or damp towel and let rest 15–20 minutes to relax the gluten; this makes rolling easier.
- 6
Shape pitas
Working with one ball at a time, gently flatten and roll each into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8–1/4 inch (3–6 mm) thick. Keep the rolled rounds covered while you work to prevent drying.
Cook and Finish
- 7
Preheat
Preheat the oven to 475°F (245°C). If you have a baking stone or an inverted heavy baking sheet, place it on the middle rack while the oven heats. Allow at least 30 minutes so the surface is extremely hot. Alternatively, preheat a cast-iron skillet over medium-high heat on the stovetop.
- 8
Bake pitas (oven method)
Carefully place 2–3 rolled pitas directly onto the hot baking surface. Bake for 3–5 minutes until they puff up and the top and bottom have light golden-brown spots. Flip once during baking if puffing is uneven. Remove with a spatula or tongs.
- 9
Cook pitas (skillet method)
If using a preheated cast-iron skillet, cook one pita at a time over medium-high heat for about 1–2 minutes until bubbles form and the underside has brown spots, then flip and cook another 1–2 minutes until puffed. Press gently with a spatula if needed to encourage puffing.
- 10
Finish
Brush each hot pita lightly with olive oil. If using seeds, sprinkle sesame or nigella seeds while oil is still tacky so they adhere. Stack the cooked pitas and cover with a clean kitchen towel for 10–15 minutes to keep soft and allow pockets to set.
- 11
Serving and storage
Serve warm, split open to form pockets, or wrap and store fully cooled pitas in a sealed bag for up to 3 days at room temperature or up to 3 months in the freezer. To reheat and revive pockets, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes or heat briefly in a skillet.