Soft Pita Bread
Pita bread is a staple of middle eastern cuisine, the perfect vessel for a falafel or gyro sandwich, or scoop for hummus and babaganoush. Sadly it can be very difficult to find good pita bread at the grocery store, as they are often very dry.
We adore these pitas because they are soft and moist thanks to the addition of plain greek yogurt. They also puff up to for a perfect pocket inside for stuffing with your favorite ingredients.
While we cannot take credit for creating this recipe, it is definitely one of our family favorites and as such, we wanted to share it with you. This recipe comes from Love and Lemons, here is a link to their page, we recommend you check them out. https://www.loveandlemons.com/pita-bread-recipe/
If you have never made homemade bread before, not to worry, it is actually quite easy, we even have a step-by-step video to guide you through the process. You can do it!
Our favorite way to enjoy these is with Homemade Falafel with cucumber salad and creamy greek yogurt sauce. So let’s whip up some fresh pita bread then head on over there to make the rest of your meal!
Watch step-by-step video here:
Soft Pita Bread
Ingredients
- ¾ cup warm water
- 1 tsp sugar
- 2 ¼ tsp active dry yeast 1 packet
- 3 ¾ cup bread flour can substitute all purpose
- 1 Tbsp sugar
- ½ Tbsp sea salt
- 3 Tbsp olive oil
- ¾ cup plain greek yogurt
Instructions
- Warm water to 100-110 degrees, add 1 tsp sugar and yeast, stir to dissolve, and set aside about 5 minutes until it begins to foam.
- In a large bowl, combine flour, 1 Tbsp sugar, and sea salt, stir to combine.
- Add yeast water, olive oil, and greek yogurt to flour mixture, stir to combine and knead for 5-10 minutes.
- Oil a large bowl, place kneaded dough into bowl, and cover to rise at room temperature, about 2 hours or until double in size.
- Preheat oven to 500 degrees.
- Lightly flour large cutting board, turn out dough onto cutting board, and divide dough into 12 equal portions, shaping into balls.
- Cover dough and allow to rise another 20 minutes.
- Roll out dough to about 5 inch circles, and place onto parchment lined baking sheets, about 4 per sheet.
- Bake 5-8 minutes, until golden brown spots develop on top.
- Transfer to cooling rack to cool.