Pita bread is the Mediterranean cuisine gem. A simple light and fluffy bread with an air pocket to stuff meat, vegetables, and falafels. Off the shelf, pita bread is usually packed a day or two prior. Baking your own pita bread is the freshest you’ll get out of it.
A Brief History of Pita Bread
Pita bread’s roots of flatbread go back deep into the history of the ancient civilizations of the Middle East. Its popularity as a staple food is due to the harmony of simplicity and versatility it brings to the table. The term “pita” comes from the Greek and translates as “flat” – a name that aptly reflects its rustic appearance. This pita bread, is a relic of ancient culinary traditions and was traditionally baked in clay ovens. The addition of steam and dough inside created the pita’s distinctive trademark: the pocket.
Pita bread has traveled across continents and conquered palates worldwide. In Mediterranean cuisine, it is especially appreciated in combination with hummus and falafel. It is also the preferred choice for shawarma-inspired fillings.
Baking Pita Bread at Home
Want to bake your own pita bread in the comfort of your own home? That’s super cool and totally worth it! All you need are a few basic ingredients, and you can bake your own pita bread at home. Oh, and don’t forget to give the dough some love – knead it well and let it rise. That’s the secret to the great pockets that result when you bake pitas!
Pita Bread Fillings
Classic Greek Gyro
Experience the flavors of Greece with tender slices of lamb or chicken, fresh diced tomatoes, onions and spicy tzatziki sauce on a pita bread. The combination of hearty meat and cool, creamy sauce is a Mediterranean delight in every bite.
Mediterranean Hummus and Falafel
Want to experience the Mediterranean magic too? Take a pita pocket, spread it with the creamy hummus, add the crispy falafel and sprinkle with diced cucumbers and juicy tomatoes. And, oh man, don’t forget the tahini drizzle — it’s the boss move! This blend of textures and Middle Eastern flavors is a real standout for a cool lunch or snack attack.
Grilled Chicken Caesar
Grilled Chicken Caesar Pita Bread Pocket! It’s like a classic Caesar salad but upgraded with juicy grilled chicken, crisp romaine lettuce, Parmesan cheese, and that killer Caesar dressing, all cozy in a pita bread pocket. You won’t believe how yum and easy this is to make. Seriously, it’s a no-brainer for a quick lunch or a snack that packs a punch!
Caprese Delight
Get a taste of Italy with this amazing mix: soft mozzarella, juicy tomatoes, fragrant basil, and a touch of balsamic glaze, all hanging out on pita bread. It’s simple but so darn good!
Yield: 8 medium pieces
Time: 2hrs
Ingredients
- 2 grams active dry yeast
- 1.5-gram sugar
- 35 grams of semolina
- 300 grams of all-purpose flour
- 230 ml lukewarm water
- 1 teaspoon salt
- 2 tablespoon olive oil
Instructions
Step 1 Add lukewarm water to a mixing bowl. Add in yeast, sugar and stir it. Let it rest for 15 minutes for the yeast to froth up.
Step 2 Attach the dough hook to the mixer. Add flour, semolina, salt, and knead it for 2 minutes until it all comes together. Cover it up and leave it for 10 minutes.After 10 minutes, add oil and knead it again for another 2 minutes.Do not add excess flour, the dough should be moist and should bounce back when poked.
Step 3 Take out the dough and cover it up with plastic wrap or damp cloth at room temperature. Leave it to proof for about an hour to double its size.
Step 4 At this point, you can go ahead and preheat your oven on a high setting along with a baking tray or cast iron pan on the bottom shelf.Step 5 Punch down the dough gently and cut it into 8 parts. Shape the dough into small palm-sized balls and cover them for 10 minutes.After 10 minutes, dust your kitchen table or platform with flour, place the dough and flatten it with your fingers. With a rolling pin roll it into a circle up to 8 inches in diameter, about 1/8th inches thick. Dust only if necessary.
Step 5 Gently lift the dough, and place it on a baking tray right in the center. In 2 minutes, the bread shall puff up. Flip the bread with pair of tongs or a long spatula. Bake it for another 1 minute. Transfer the pita bread onto a basket lined with a cloth. Repeat the same for the rest of the balls.
Your pita bread must look puffed up, pale, and have few brown spots not all the way through.
Tips.
- Make sure your oven is preheated otherwise your bread won’t puff.
- If you don’t have a mixer you can knead it by hand along with the same steps.
- If you don’t own an oven you can use a large iron skillet, preheat it very well, and cover it with a heavy lid while baking.
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Photo by Polina Tankilevitch Photo by Kristi Johnson on Unsplash
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