The Perfect Pan-Baked Pita Bread Recipe
“Airy, mouthwatering, and incredibly soft pan-baked pitas just like the chefs make them!”
Nuf Atamna
Original Recipe Author
You’ve probably been relying on store-bought pita bread for ages. You see chefs make it on TV and say to yourself: “that just looks like too much of a hassle.”
Here’s the thing: it’s not complicated at all.
This perfect pan-baked pita bread recipe is here to flip your whole world around, and we think it’s going to be a family favorite in no time.
Odds are, you’ll go through the entire batch before the bread even gets a chance to cool down!
So, leave the pita recipe to us, and start thinking about what you’ll pair the bread with.
Why this Perfect Pan Baked Pita Bread Recipe is A MUST-try:
Frequently Asked Questions:
Pan-Baked Pita Bread Recipe
Can I use spelt flour instead of all-purpose wheat flour?
Yes, it’s definitely possible to use 70% spelt flour for this pita bread recipe. It’ll even give the flavor a bit of a kick if regular flour is too bland for your taste.
Does the pita end up being soft?
Yes! You won’t believe how soft and fluffy the bread turns out to be.
How can I get the perfect pocket in my pita bread?
The key is to never rush the process. No matter how much of a rush you’re in, you have to let the dough rise fully before baking.
Featured Review
Came out amazing!! 1½ cups of water were a bit too much. I had to add another cup of flour. But besides that, it’s a hit!”
Amira Fel Marhasin
The Perfect Pan-Baked Pita Bread Recipe
Equipment
Ingredients
- 3 cups flour (13¼ oz. /375g)
- 1 tablespoon dry yeast (½ oz. / 14g)
- 1 tablespoon sugar (½ oz. / 14g)
- 1 teaspoon salt (¼ oz. / 7g)
- ¼ cup oil
- 1½ cups warm water
Instructions
- Mix all the ingredients in a deep bowl and knead until you get a smooth dough.
- Split the dough into 6-7 portions.
- Shape each portion into a small ball and set them all aside to rest for 7 minutes.
- Sprinkle a bit of flour on your working surface to prevent sticking.
- Spread each ball into a flat circle.
- Lay the circles on a dry towel and leave them to rise for 30 minutes. (Note which side touched the towel; that’s side A)
- While the bread is resting, heat up a pan on the stove on medium flame.
- Place the pitas in the pan one at a time with side A down.
- Flip the pitas over at 10-second or 15-second intervals.
- During the third flip, wait for the bubble to grow and form a full pita pocket.
Tips
Take your time smoothing out the dough ball to avoid rips and rough edges in the baked pita.
Try sprinkling some salt on the towel to enhance the flavor.
Never skip the 30-minute rest period.
Be patient and don’t underestimate the importance of flipping the pita every 10-15 seconds.
Handle the pita with the freshly formed pocket very carefully. Otherwise, you’ll ruin it.
Teflon pans are crucial since you won’t be oiling up the pan at all.
your time to shine:
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Oh, and we almost forgot!
This Pan-Baked Pita Bread Recipe is a part of our Entrees Series, Click NOW for more fun ideas you don’t wanna miss!
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