Middle Eastern Pita Bread: Only 4 Ingredients with a Traditional Internal Pocket for Fillings!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats while being cost-effective.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and can reduce calories.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and can be made at home.

Add 2 and 1/4 teaspoons of yeast and 1 tablespoon of sugar to a small bowl.

Whisk in 1/4 cup of warm water (about 2 ounces) and let sit for 10 minutes until frothy.

In a large bowl or stand mixer, sift in 3 cups of all-purpose flour and 1 and 1/2 teaspoons of salt.

Whisk the flour and salt together.

Pour in the activated yeast mixture and the remaining warm water (3/4 cup or 6 ounces).

Knead the dough for 8-10 minutes in a stand mixer or 10 minutes by hand until smooth and tacky.

Grease the bottom of the bowl and cover with plastic wrap or a towel.

Let the dough rise in a warm area for 1 to 2 hours until doubled in size.

Preheat the oven to 500 degrees and place a baking tray with foil inside to heat.

Divide the dough into 8 equal pieces, each about 81-82 grams.

Shape each piece into a smooth ball and cover with a towel to rest for 10 minutes.

Roll each ball into a flat round about 1/4 inch thick and 6-7 inches in diameter.

Remove the hot baking tray from the oven and place the pitas on it, leaving space between them.

Bake for 3-4 minutes until puffed, then flip and bake for another 2-3 minutes until lightly browned.

Remove the pitas and cover them with foil to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens