1 / 1
Homemade Pita Bread (Khubz Arabi)
Homemade pita bread is a classic soft flatbread that puffs up beautifully in the oven to create a perfect pocket. The simple yeast dough requires minimal ingredients and bakes quickly at a high temperature to achieve its signature balloon-like shape. It is ideal for scooping up creamy dips, wrapping around spiced meats, or stuffing with fresh salads for a quick lunch. Fresh out of the oven, the bread is warm, pliable, and far superior to store-bought versions.
Ingredients
- 4 cups (480 g) all-purpose flour, plus more if needed
- ½ teaspoon salt
- 2 tablespoons extra-virgin olive oil, plus extra for oiling dough
- ½ oz/14 g (2 envelopes) active dry yeast dissolved in ½ cup (125 ml) warm water and 2 teaspoons sugar and allowed to stand for 10 minutes
- 1¼ cups (300 ml) lukewarm water
Instructions
- 1Combine the flour, salt, and 2 tablespoons of olive oil in a large mixing bowl. Create a well in the middle of the dry ingredients, then pour in the prepared yeast mixture and lukewarm water.
- 2Knead the dough until it becomes smooth and elastic, adding a splash of water or a dusting of flour if needed. Form the dough into a round ball, brush the entire surface with a little olive oil, and return it to the bowl.
- 3Drape a clean tea towel over the bowl and set it in a warm area. Let the dough rise for about 1 1/2 to 2 hours, or until it doubles in size.
- 4Divide the risen dough and roll it gently between your hands to form balls roughly the size of small oranges. Arrange the dough balls on a dry cloth in a warm spot, cover them with a tea towel, and let them rest for 30 minutes.
- 5Transfer the rested dough balls to a lightly floured work surface and roll each one into a circle about 1/4 inch (6 mm) thick. Cover the rolled circles with a tea towel and let them rest for another 30 minutes.
- 6Preheat your oven to 500°F (260°C) and position the rack in the center. Carefully place the dough circles directly onto the hot oven rack and bake for 5 to 7 minutes until they puff up.
- 7Move the baked loaves under the broiler for a few minutes if you prefer a darker, more toasted crust.