I love all sort of flat breads, from focaccia to naan, and of course, pita. Just a couple of years ago, I would never dream of baking my own bread, let alone something that seems as complicated as pita. As with everything in life, if you put enough effort in it, you can accomplish just about anything, including baking your own pita bread. So, with only 6 ingredients at hand, anyone can try this oven-baked pita bread recipe and never ever have to buy again.
The mighty six ingredients
Here are what you need to make your very own oven-baked pita bread, all-purpose flour, active dry yeast, baking powder, salt, sugar, and vegetable oil. You need water too, but everyone knows you don’t actually count that right? Anyway, the trick in ensuring a puffed up pita lies in a very very hot oven, and not so much in kneading the bread. And I am going to give plenty of tips in the recipe.
Oven-Baked Pita Bread
- 1 cup warm water (38 Celcius / 100 Fahrenheit)
- 2 teaspoon active dry yeast
- 2 teaspoon sugar
- 360-400 gram all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 2 tablespoon oil
- Mix together warm water with active dry yeast and sugar. Let it sit for 10 minutes, or until foamy.
- Meanwhile, whisk together 360 gram all-purpose flour, baking powder, and salt in a large mixing bowl.
- Once the yeast is ready, make a well to the flour mixture, and slowly stir in the yeast solution, along with oil. Keep stirring until the dough is a shaggy mass. Knead with hands for 10 minutes, or until the dough is smooth. You may need to add a bit of flour (~40 gram more) if the dough is too sticky.
- Transfer the dough to a lightly greased bowl, cover with a wet kitchen towel/saran plastic, and proof for 1 hour, or until the volume is almost double.
- Turn the dough out to a lightly oiled work surface, and divide into 8 equal portions.
- Now would be a good time to preheat your oven to 260 Celsius (500 Fahrenheit). Also, lightly grease your baking sheet (I use two half-sheet pans).
- If you use half-sheet pans, then each pan should fit 4 bread. Since we are going to bake one baking sheet at a time, we will want to only roll 4 pieces of dough into 6" circles and place them on the greased baking sheet. Cover the unrolled dough so they don't dry out.
- Once the oven reaches 260 Celsius (500 Fahrenheit), wait for another 5 minutes, then place the baking sheet on the lowest rack, and bake for 5 minutes. The bread should all puffed up. If not, bake for another minute. If at 6 minutes the bread still doesn't puff up, your oven is probably not hot enough and you may want to increase the temperature to 274 Celcius (525 Fahrenheit) for the next batch.
- Then transfer the baking sheet to the middle rack and bake for another 2 minutes, or until the bread turns golden brown.
- Remove the baked bread and wrap with a kitchen towel to keep them soft. Repeat the baking steps with the rest of the dough.