I can’t find pita bread in my local New Mexico grocery store, although we have more tortillas than I can count. So if I want pita bread, I have to make it myself. Fortunately, it’s really easy, very similar to pizza dough but not baked to the point of crispy. I don’t need a pocket in my pita bread because I plan to eat it folded around my
Chicken Souvlaki. I’ve tried several recipes and cooking methods, and none have tasted particularly different than any others, although some had a lot more steps. I’ve settled on this simple version. I’ve also tried cooking them on a griddle, on a pizza stone on the grill, on a pizza stone in the oven, and on cookie sheets in the oven. They look best cooked on a hot griddle or grill, since they brown nicely, but they aren’t very flexible. Cookie sheets in the oven let me cook them all at once. That requires me to also roll them out all at once so it’s not obvious how much time is saved. I’m sure I’ll keep trying different methods until I find a clear winner.
Pita Bread
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Bread
Cuisine Greek
- 4 cups all purpose flour
- 3 teaspoons yeast
- 2 1/2 teaspoons salt
- 1 1/3 cups warm water add more water if needed
- 1 1/2 tablespoons olive oil
Measure the flour, yeast, and salt into the bowl of a stand mixer with the dough hook attached. Slowly add the water and oil, and knead the dough for 4-5 minutes. The dough will be fairly dry.
Remove the dough and form it into a smooth ball. Coat the inside of the bowl with olive oil, set the dough into the bowl and turn it over until it is coated in oil.
Cover the bowl with a dishcloth, and let it rise for at least 1 hour, longer if you have time.
Divide the dough in half, then divide each half into 4 or 5 balls.
Roll each ball into a 6 inch round.
Cook in a skillet or griddle on medium high heat, flipping after 3 minutes. Cook on the second side for an additional 1-2 minutes.
Or
Bake in the oven on a pizza stone or cookie sheet with the temperature set to 450. I like to use parchment paper. Flip after 3 minutes, and continue to bake for an additional 2-3 minutes on the second side.
Set your pizza stone directly on the grill. Preheat the grill to medium high. Place 3 pitas on the stone and close the grill lid. Flip the pitas after 2-3 minutes, and continue to cook an additional 2-3 minutes on the second side.
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