Description
This homemade pita bread is a delightful blend of flavors and textures. Made with simple ingredients, it brings warmth to any meal. Perfect for quick dinners or a healthy snack, enjoy its soft, pocket-like structure ideal for fillings and dips.
Ingredients
Scale
- 2 cups water, room temperature, 380ml
- 2 1/4 teaspoons active dry yeast, 7g
- 1 tablespoon maple syrup, 15ml
- 4 tablespoons olive oil, 60ml
- 3/4 cup whole wheat flour, 100g
- 4 1/2 cups all-purpose flour, 560g
- 2 teaspoons salt, 12g
Instructions
- In a large bowl, combine the water, yeast, and maple syrup. Stir gently and let it stand for 5 minutes until foamy.
- Add the olive oil, whole wheat flour, all-purpose flour, and salt. Mix until a shaggy dough forms.
- Knead the dough by hand or using a mixer for 6–8 minutes until it becomes smooth, elastic, and soft.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Turn the dough onto a floured surface and divide it into 12 equal pieces, shaping each piece into a smooth ball.
- Cover the balls and let rest for 20–30 minutes to relax the gluten.
- Lightly flour the surface and roll each ball into a round 6–7 inches wide and about 1/8 inch thick.
- Preheat the oven to 450–480°F (230–250°C) with a baking sheet or pizza stone inside.
- Place the rolled pitas onto parchment paper and transfer them to the hot baking surface.
- Bake for 4–6 minutes until puffed and lightly golden. Avoid overbaking as this will dry them out.
- Remove from the oven, stack the pitas, and cover with a clean towel to keep them soft.
Notes
Ensure the baking surface is very hot for optimal puffing.
Resting the dough prevents it from being too tough to roll out.
Nutrition
- Serving Size: 1 pita
- Calories: 154
- Sugar: 0.6g
- Sodium: 200mg
- Fat: 3.0g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0.0g
- Carbohydrates: 29.0g
- Fiber: 1.5g
- Protein: 5.0g
- Cholesterol: 0mg