There is something magical about baking pita bread at home. We do not do it because of the cost, even though homemade pita is cheaper than the store-bought variety. We like watching pitas puff up in the oven and we like letting the steam out of them and dipping them right away in homemade ful mudammas, hummus, or baba ghanoush. We also love having fresh pita with grilled meats: kebabs, kofta, or shish tawouk. Whenever we go to a Middle Eastern restaurant that has freshly baked pitas, we look forward to the pitas just as much as the grilled offerings.
Pitas are extremely easy to make and they have very few ingredients. You do not need a mixer or any other fancy kitchen gadget. You can make whole wheat pita, white pita, or a combination. You can also add grains, omit the salt, replace the sugar with honey, and you will always end up with delicious, piping hot pitas.
The pockets in the pita make them an ideal bread for sandwiches. Falafel sandwiches just are not the same with any other type of bread. A favourite of ours is fresh pita with clotted cream and honey. Then there is the “tahini halva pita sandwich” and the “sweetened condensed milk pita sandwich.” Both may seem silly, but are delicious with a cup of tea with milk. The extra sweetness is balanced by a side of olives and cheese. Satisfaction guaranteed.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Whole Wheat Pita
White Pita
Method
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Steps for preparing the pita bread Combine all the ingredients. If using a mixer, knead for 5 minutes. If mixing by hand, knead for 10 minutes.
Cover the dough and let rise for 1 hour.
Devide the dough into six equal pieces and shape them into balls. Cover and let them rise again for half an hour.
Roll out the dough to ¼ inch (½ cm) thickness.
Let rest for 10 minutes before baking.
Bake in a preheated oven with a pizza stone or baking sheet at 500°F/260°C for 3 minutes.
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