Here is a foolproof approach for roasting fresh pumpkin seeds that always turns out properly.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 pitas |
Ingredients
- 1 ⅛ cups warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons active dry yeast
Instructions
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Reviews
This recipe is a winner everytime. Even without a bread maker, this is simple and easy. I knead by hand and let rise in an oiled bowl for approx 90 min. Comes out perfect.
I’ve made this in the past. Still as good as ever.
Loved this recipe. I baked them right in the oven on the racks. Went right into paper bags. Used organic white flour n organic wholw wheat flour mixed from central milling
Mine didn’t puff at all. But it was an easy and tasty recipe. I would make it again when I need flatbread, but will continue to search for a pita bread recipe.
Turned out perfectly!
These are super easy and delicious- I made mine in a stand mixer and just followed the others recommendations. I will make these often!!
These turned out awesomely, they didn’t rise much after I rolled them, even after about 90 minutes, but they turned out fine. I used 2 cups of white flour and 1 cup of wholemeal and I think that was a perfect ratio
To make pitas puff, you need the outside to cook before the water on the inside turns to steam. If you followed the recipe and your pitas didn’t puff, they probably didn’t get hot fast enough or didn’t form a solid crust. Personally, I like them better that way. To make them puff you can add extra water to the dough after the first rise, or add a bowl of water to the oven while baking. To make them hotter, you can use a preheated pizza stone or baking sheet, the broil button or cook them in a skillet on the stove top. To make them smoother with a more even thickness, you can let them rise the second time on cookie sheets and put those into the oven to avoid overhandling the pitas, or you can roll them back into a ball after the second rise and roll them out again just before you bake them. They’ll get smaller, but somehow not noticeably denser.
Fantastic!!! So easy to make. I will never buy pita bread again. Made this for a snack with hummus during the football games this Thanksgiving. I didn’t change a thing. Thank you for the recipe : )
I made the bread with sourdough starter, replacing 1/3 of the flour and adjusting the water to the right hydration level. I also mixed whole wheat at 50 percent ratio to the flour. I mixed the ingredients by hand, and took more time for bulk fermentation before rolling out the bread. the bread came out excellent.
This recipe came out so good! I have made tasty pita before but couldn’t get them to form pockets. I was so excited to see these puff up beautifully in the oven! They are delicious and easy to make.
So fun! I had great misgivings they would turn out but they are great! I made them without a bread maker, just proofed the yeast with the sugar and water then added that to the flour, kneaded with my kitchen aid. They did become slightly misshapen when I transferred the rounds from the second rise to the cake racks. I think next time I’ll let them rise right on the racks. 5 minutes in the oven was perfect! I used the paper bag to soften but honestly I was hungry and ate one immediately and it split and opened easily. Now I’m excited to use them to make Sabich, Arabic eggplant sandwiches I just learned about in my Senior college class.!
These turned out perfectly! So easy with a great pocket. The tip to not overwork the dough is right on.
So much fun to make!!! Absolutely delicious and beautiful results!!! An EASY 5 stars!!!
Hey so I followed all the instructions but only two pitas rose . Rest were flat just soft.
I have made this recipe twice, once twenty years ago with my youngestII gets son and now, during the 2020 pandemic.
Very Easy to make ty for this recipe.Great one to have
This bread is easy and delicious! I made it both grilled on the range and baked in the oven. The grilled version had slightly better flavor but the oven version puffed up more reliably. Make sure to roll the edges really flat for max puffiness! Even unpuffed, this stuff is amazing and my whole family happily devoured it.
These came out perfect! I followed what another reviewer said and put the yeast in the water and sugar until it bubbled. Then put it in my kitchenaid mixer with the dough hook on slow until it all became dough. I let it rise for an hour in a glass bowl covered by a towel. From then on I followed instructions. I liked the ones that turned a little bit brown, but really all were perfect pita. Thank you Peppy!
Loved this recipe! I usually have a hard time working with dough and this was surprisingly easy. Stuck to the recipe for exactly, except mine required longer cook time (7-10 minutes). Delicious!
This is the first consistent pita recipe I’ve found. Excellent and easy!