
Homemade Pita Bread
Not all pita bread is made equal. This is a fact. While I have definitely bought different brands of pita bread in a grocery store or bakery, I rarely enjoy any of them as much as homemade pita bread. There are a few reasons for this. First of all, store-bought pita bread tends to be thin, drier and less pliable than homemade, which is no surprise since it has usually been sitting on a shelf for a few days. Depending on the brand, some store-bought pita breads seem to exist only as a vehicle for what you might put inside. Homemade pita bread, on the other hand, I could eat all by itself very happily.
Could you please say how long and at what temp if baking in an air fryer? Thanks.
Hi Karen. On top of the recipe title are different tabs to click on for different cooking methods. Click on Air Fryer and the air fryer version of this recipe will pop up.
I just made the pita bread. The dough was tough and difficult to roll out, though. Also, after cooking the dough rounds in a cast-iron skillet, they tasted bitter. Any suggestions? Thanks!
Hi Nikki. If the dough was tough and difficult to roll out, it was too dry. The challenge in replicating recipes like this is in the measuring. If you are scooping your flour when you measure, you’re adding more flour than you should be adding. Check out this article on measuring: https://bluejeanchef.com/cooking-school/how-to-measure-ingredients/ Volume measurements can vary so much, which is why professional baking recipes always use weight measurements. The other thing that might be happening is that your yeast was dead. If the yeast was inactive, it would not release any gasses into the dough, there would be no rise and the dough would be tough. Make sure you proof your yeast before using it to make sure it is active by putting a little yeast in a bowl with a pinch of sugar and some warm (90ºF) water. Wait 15 minutes and you should see some activity. If there’s no activity – no bubbling or foaming, you need to start with new yeast. As for the bitter taste – I can’t think what the problem was there unless the bread was picking up some flavor from the pan or the flour or olive oil was rancid. There are not a lot of ingredients to blame in this recipe.
Would love a whole wheat version for the pita recipe.
Hi there. In most recipes, you can substitute 50% of the flour quantity with whole wheat flour instead. Give that a try for the whole wheat pita version.
I made the pita in my bread maker because of my wrists. I did not get the bubble inside I was hoping for. I followed the instructions & baked them at 459 degrees. I was wondering if I turned the pita over too soon to not get the bubble? The bread tasted good.
Hi there. Sometimes you don’t get the bubble if you roll the pita too thin or if the surface you’re putting it into isn’t hot enough. If you were baking in the oven in a cast iron pan or on a stone or steel, make sure you leave the pan/stone/steel in the oven long enough to be really hot.
One more great recipe looks so delicious, my kids loved it, I will definitely try your recipe, looks seem easy to make. Five stars for you and thanks so much for this guide.
How can you give a 5 star rating based on “looks seem easy to make”?????? And ,”I will try your recipe”
Would love a response.
Many thanks and BTW, I will try it and review.
We publish all the comments as written, so if they are attached with a rating then it is posted too. Sounds like they are giving Meredith a 5 star rating and were looking forward to trying the recipe. If you try this recipe, let us know what you think! Thanks!!
I was wondering if anyone has tried to make these gluten free? I love pitas and these look so wonderful!
This recipe has not been tested with gluten-free flour. You could try making them with white rice flour, gluten-free flour or other flour alternatives. Let us know if you try it!