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Pita Bread is such a great and versatile bread eaten in many cultures. I especially love it with falafel, but today we will be eating it with oven-baked potatoes/peppers/onions over hummus with some local olive oil from Caimari, Mallorca, only a few miles from home.
This recipe is meant to be easy. If you do not let it rest long enough before putting it in the pan, you may not get that much-desired pocket in the middle so take your time.
The recipe was generated by ChatGPT AI! I did not make any changes to it.
Easy Pita Bread
Ingredients
- 270 g All-Purpose Flour
- 160 ml Warm Water
- 10 g Fresh Yeast (5 active dry yeast)
- 10 g Vegetable Oil
- 7.5 g Sugar
- 1/2 tsp Salt
Instructions
- In a small bowl, combine the warm water, fresh yeast, and organic cane sugar. Stir well and let it sit for about 5 minutes until the yeast is dissolved and starts to foam.
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.
- Pour the yeast mixture and oil into the well. Gradually incorporate the flour into the liquid, stirring with a spoon or your hands until a rough dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Add more flour if needed to prevent sticking, but avoid adding too much, as it can make the pita bread dense.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Once the dough has risen, divide it into equal-sized portions, depending on how big you want your pitas. You should be able to make about 8-10 pitas with this recipe.
- Take one portion of dough and roll it out on a floured surface into a round circle, about 1/4 inch (0.6 cm) thick.
- Heat a non-stick skillet or griddle over medium-high heat. Place the rolled-out pita bread on the hot skillet and cook for about 1-2 minutes on each side, until it puffs up and develops golden-brown spots.
- Repeat the process with the remaining portions of dough, rolling them out and cooking them on the skillet.
- Once the pita bread is cooked, remove it from the skillet and let it cool on a wire rack. It will deflate slightly as it cools.
- Serve the vegan pita bread warm or at room temperature. You can use them to make sandwiches, stuff them with falafel, or serve them alongside dips like hummus or baba ganoush.
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