Four minutes in the oven, my Pita Bread recipe is very easy to make, yeast-leavened flatbread originating in the Mediterranean and Middle Eastern countries. Freshly baked, homemade Pita Bread straight out of the oven is far superior to the stale old pita bread you buy in the store. Baked at a high temperature, the moisture in the dough turns to steam causing the Pita bread to puff up making its own little pocket, perfect for stuffing with your choice of sandwich fixings or even better, my fresh homemade Baked Falafel recipe. If you’re going to go make homemade Falafels, you definitely need to take an extra few minutes to make homemade Pita Bread, you’ll be glad you did.

Here’s my Pita Bread recipe:

INGREDIENTS:

• 1 Cup Warm Water (110F)
• 2 Teaspoons Sugar
• 2 Teaspoons Active Dry Yeast
• 1 Teaspoon Salt
• 2 Tablespoons Olive Oil
• ¾ Cup Wheat Flour
• 2 Cups All-Purpose Flour

PROCESS:

-Using a stand mixer with a hook attachment, combine the warm water, yeast, and sugar in the mixing bowl, let the yeast activate for 10 minutes. It should be foamy

-Add all remaining ingredients and turn the machine on the lowest speed for 5 minutes

-If the mixture looks dry, add 1 tablespoon of water, the dough should be smooth but not sticky

-Coat the inside of a large bowl with a little olive oil, place the dough in it. Place in a warm location, cover loosely and let rise until doubled in volume, about one hour

-Place the pizza stone in the oven and preheat to 475F

-Divide the dough into 8 equal pieces, for the pieces into nice round balls

-Roll each piece into a 6-inch round disc

-Place the 2 pieces at a time onto the pizza stone, bake for 3-4 minutes

Thank you for visiting my Food Blog, Please come back and visit again soon! Cheers, Steven