Although traditionally pita bread is made in the oven, on the hearth or a stone as this helps it to inflate and thus remain hollow, it can also be done in the pan. However, it is better to bake these breads since, in addition to being done very quickly, we can cook several at the same time, they will be perfect.
If we don’t want to turn on the oven just to cook the pita breads, cooking them in a pan is a perfect alternative. The process, in this case, would be the same with the exception that when we make them in the pan we will have to flip bread halfway through cooking so that it cooks on both sides while, if we make them in the oven, this will not be necessary.
In this case, we have made the pita bread in the oven and we have baked them directly on a steel plate, which we use to cook bread and pizzas, but in case of not having a baking stone or Celsius plate, Ideally, make the pita bread directly on the oven floor.. However you make them, be sure to try them and if there are children, you better get the hang of it, because they will love it. Even for snack sandwiches they are very excited.
pita breads they can be frozen so that it is interesting to make in quantity and to save them in this way. To freeze them, once cold, wrap them individually in transparent film and store them in the freezer. When we want to use them, we will leave them thaw at room temperature and before consuming them we will heat them a little in a frying pan.
recipe information
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- Preparation time: 35 minutes
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- cooking time: 4 minutes
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- total time: 3 hours
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- rations: 6 loaves
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- Category: loaves
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- type of cuisine: Middle East
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- Calories per serving (kcal):189
Ingredients for pita bread for 6 loaves
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- 140-150 ml of water
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- 5 g dry yeast (or 15 g fresh yeast)
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- 1 teaspoon of sugar
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- 250 g of common wheat flour
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- 30ml olive oil
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- 5g of salt
how to make pita bread
We weigh and measure the ingredients and, in a bowl, mix 140 ml of water, 5 g of dry yeast and 1 teaspoon of sugar. Let the whole rest for 5 minutes so that the yeast hydrates.
Separately, we sift 250 g of wheat flour into another bowl, add 30 ml of olive oil and, finally, the yeast mixed with the water. We mix the whole and when it is integrated, we let it rest for 10 minutes.
We added 5 g of salt and, if we saw that the dough was very dry, we could add a little more water. We love for about 10 minutes or until we have a smooth and elastic dough that comes off the hands.
Transfer the dough to a bowl and let it ferment covered until it doubles its volume, which will take between 1 and a half or 2 hours, depending on the temperature of each kitchen.
Once the dough has risen and doubled its volume, we turn on the oven to 250 °C and, if we have a baking stone or a Celsius plate, we heat it to bake the bread on top. While the oven is preheating, we form the loaves. To do this, flour the work surface, divide the dough into 6 portions and round them. Next, we stretch them into discs of about 13-14 cm in diameter.
We let the already formed loaves rest for 15 or 20 minutes and, when the oven has reached the marked temperature, we bake them. To transfer the bread dough to the bottom of the oven, to the stone or Celsius plate, we place 3 loaves on top of a baking paper and, with the help of a tray or oven shovel, we transfer them to the baking surface. We let the breads cook for about 4 minutes; After 2 minutes, we will see how they inflate, although we must leave them for 2 more minutes to finish cooking. You have to be careful that they don’t go overboard and get toasted. The pita breads should be puffed and hollow inside, but they have to be malleable and soft.
Remove the pita breads from the oven. So that they do not deflate, we can let them cool on a rack without stacking or, we are placing them stacked and covered with a cloth. We cook the rest of the breads in the same way.
Once we have all the pita breads made, we can serve them, warm and even cold they will be delicious.
Easy preparation summary
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- We weigh the ingredients, mix the water with the yeast and the sugar so that the yeast hydrates
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- Sift the flour, add the oil, the yeast mixture and let it rest for 10 minutes
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- Mix everything, add the salt and knead until smooth
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- Transfer the dough to a bowl and let it rise, covered, until doubled in volume.
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- Preheat the oven to 250 °C and with the dough we form 6 circles of about 14 cm in diameter
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- Once all the loaves are formed, we let them rest for 20 minutes and bake them directly on the plate for 4 minutes.
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- We are removing them and let them cool on a rack without stacking or well stacked and covered by a cloth
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- Once we have them all ready, we can serve them warm or cold.
