Homemade pita: recipe with and without yeast. Homemade pita: recipe with and without yeast Pita bread recipe
We dilute the yeast in a small amount of warm water. Sift the flour (if it is coarse, use a sieve with large cells). We will also dissolve salt in 0.5 cups of water. Make a hole in the flour mound, pour in the yeast and mix carefully, gradually add salted water. The dough should be tough but elastic. Add water if necessary. Knead until the dough begins to pull away from your hands. The dough can be left for about an hour to rise; those who are impatient can bake right away. Divide the dough into balls the size of ping pong or slightly larger. Roll out to a thickness of about 2-3 mm on a floured table. Roll out slowly and evenly so that the surface of the cake is free of holes. And place it on a dry baking sheet. The oven is preheated to maximum, place the baking sheet on the lower level, as the bread will open. That is, as soon as it inflates like a balloon, we immediately take it out. The process, depending on the oven and the thickness of the cake, can take from 2 to 5-7 minutes. If you don’t have an oven, you can bake it in a frying pan, also dry. We monitor the process and, if necessary, carefully turn the cake over. Be careful not to damage the surface, otherwise the bread will not rise. Choose the size and thickness yourself, it depends on the size of your oven and frying pan. I baked in both electric and gas ovens, and in a frying pan. Skill comes with experience and don’t be upset if you don’t succeed right away.
This dough is also used for tannoor (an oven in the ground, slightly raised above the surface). If you have a “vogue” type frying pan, that is, it has a concave bottom, then wash the outer surface of the frying pan well and, putting it upside down on the gas, heat it well and lay out the cake, do not forget to turn it over. Follow fire safety rules and don’t take unnecessary risks. 
This recipe is part of the promotion "Cooking together - culinary week". Discussion of preparation on the forum.
Arabic pita bread swells greatly during baking. Thanks to this, a “pocket” is formed in the middle, into which you can later put the filling. Pita can be used for lunch (filled with baked meat and vegetables, for example, or served as bread for meat dishes) and for breakfast (you can put some salad or canned vegetables inside).
These flatbreads are the oldest type of bread and do not require special tools or ovens. They could easily have been produced by nomadic peoples such as the Bedouins, who mixed flour with water and formed round shaped cakes which they fried over a fire. The word pita comes from the Greek (????) meaning flatbread, and probably comes from the ancient Greek words pektos meaning "hard". From Greek pita is translated as pita bread. In Arab countries, pita bread is called khubz arabi or Arabic bread.
It is one of the oldest types of bread made by man. It is common in the cuisines of many countries around the Mediterranean. It is popular in the Eastern Mediterranean countries (eg Greece, Cyprus, Turkey, Egypt) and North Africa. This round wheat bread is popular in the Middle East and you can often buy pita bread in our stores. There is Turkish pita bread and Arabic pita bread. It is typically served with a savory sauce, but its versatility in the kitchen allows us to unleash our imagination in terms of adding toppings to it. How does this type of bread differ from traditional ones and how can you make fluffy pita at home?
This is bread made from ordinary simple dough, the same one used to make regular bread or. The dough includes flour, water, salt, sugar and yeast. As a rule, pitas are cooked in a hot oven at a very high temperature - up to 230 degrees, while the dough rises very quickly. The outer layer of thin dough grows rapidly under the influence of temperature, carbon dioxide and water vapor, thus, once the top layer is separated from the bottom, the famous pockets of bread appear. Some pita recipes suggest frying it in a frying pan, but it is not a fact that this method will create the appropriate pockets.
Pita bread - what to eat with
Pita is often called Arabic bread. Interestingly, in Greece, it takes the shape of a cone, which is filled with filling. When it comes to the ingredients that can be added to it, there is a huge variety. It can be used to prepare Cypriot sandwiches with halloumi cheese or the Brindisi recipe with anchovies, olives and herbs such as spinach.
These breads traditionally play two roles - food and eating utensils, successfully replacing cutlery and plates. Cut into triangles, they are used to scoop sauces and dips such as hummus (lentil dip) and taramosalata (Greek pasta with caviar). These breads seem to be wrapped in various components or placed in an inner pocket. Examples are the famous Greek and Turkish dishes - kebabs, falafel, gyros and souvlaki. In Arab countries, almost any dish can be eaten on pita bread. It can also serve as the bottom of a pizza, which is popular in Turkey, where they are topped with minced meat and herbs.
Pita bread fillings:
- This flatbread will go very well with barbecue and hot sauce.
- It is also a good idea to split the tortilla in half and place a nutritious mixture of vegetables and meat in the middle. For this composition, you can add garlic sauce or mayonnaise, which will add a sophisticated taste, or simply pour olive oil over the ingredients.
To fill pita bread, the filling can be varied:
- finely shredded cabbage,
- tomatoes,
- pickles,
- slices of cheese,
- pieces of fried poultry.
Greek pita is also good as a snack, baked in the oven. Thus, we can add previously fried minced meat to it with the addition of grated cheese, pineapple, red beans and corn. Bake the bread obtained in this way lightly so that the ingredients are well combined and the cheese melts. These appetizers can be used as a side dish for lunch with a spicy Mexican-style sauce. This food is quite high in calories and harmoniously combines carbohydrates and fats.
How to cook pita?
A characteristic feature is that during baking a pocket is formed in the dough, which makes filling it with minced meat much easier.
Pita bread - recipe No. 1
In order to prepare pita you must have the following ingredients:
- 1 kg flour,
- 1.5 glasses of milk,
- 4 grams of yeast,
- 6 tablespoons olive oil,
- 2 tablespoons sugar,
- 2 tablespoons salt,
- 600 ml warm water.
The yeast must be combined with milk and sugar, then 4 tablespoons of flour must be added. The prepared mixture is placed in a warm place, and when it doubles in volume, you need to add all the other ingredients and mix thoroughly. If the mixture is too thick, it can be thinned a little with water and then set aside to rise for about 2 hours. You have to remember to cover the dough with a cloth because this will make it rise faster. After it has grown, it must be kneaded on a floured table and divided into small pieces in the shape of an ellipse, and then rolled out into flat cakes, which are placed in the oven on a greased baking sheet with olive oil. The pita is ready when the dough has risen and become puffy. This usually takes a few minutes, about 6-8. The oven should be heated to approximately 220 degrees.
Pita bread - recipe No. 2
- 300 g flour (approximately 2 cups),
- 20 g yeast,
- salt,
- a pinch of sugar
- spoon of olive oil.
Mix the yeast with sugar and a few tablespoons of warm water. Let it sit until it grows. Sift the flour. Add salt and yeast, mix, adding warm water (the dough should be like dumplings). Knead, adding flour until it comes away from your fingers. Grease your hands with olive oil and brush the top of the dough and let it stand covered in a warm place. When it increases in volume, divide into four parts and leave to rise again. Form thin cakes and place in dry trays, cover with a lid and let stand to rise. Bake at 250 degrees for about 10 minutes. Take it out and wrap it in cloth to prevent it from drying out. Serve hot, straight from the oven.
Note: You can replace half the flour with wholemeal or whole wheat flour.
Pita in a bread machine:
All ingredients for the dough must be placed in the kneading container in the order specified by the bread machine manufacturer. Set the program for kneading the dough and proofing the dough (about 1.5 hours), and then take out the dough, knead it and proceed as written above.
Notes:
The amount of water needed for the dough depends on the type of flour and humidity, so the dough will likely use different amounts. You should add more water little by little and check the consistency of the dough.
Some cooks recommend adding olive oil.
If you do not eat the bread right away, let it cool. Then you need to pack them tightly in a bag and store them for 2-3 days. Before serving, sprinkle with water and then heat in the oven.
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A simple and very tasty food - Arabic pita bread, you can serve it for lunch or for a snack, adding your favorite filling to the pita.
This is a very simple homemade baking, which uses only the most affordable products. The peculiarity of pita is its round flat shape, as well as the emptiness in the middle. Thanks to the water vapor that forms inside the cake during baking, the dough swells like a ball and separates. It turns out to be a kind of pocket in which you can easily place absolutely any filling of your choice.
Pitas are usually prepared from wallpaper flour, but I prefer to use premium wheat flour. Of course, the finished flatbreads will not be golden brown, but this does not at all affect the taste and aroma of this unleavened bread. In a city apartment, the preparations are baked in a well-heated oven at high temperature directly on a dry baking sheet. I hope that the recipe will be useful to you and that you will often spoil your homemade Arabic pitas.
- wheat flour - 500 gr
- water - 300 ml
- vegetable oil - 50 ml
- instant yeast - 1.5 tsp.
- salt - 1 tsp.
To prepare these unleavened Arabic flatbreads, we will take such simple and accessible ingredients as wheat flour (premium or first grade), water, refined vegetable oil (I use sunflower oil), salt and yeast. I used instant yeast, which does not require pre-activation in liquid, but is added directly to the flour. If you just have dry yeast (also 1.5 teaspoons) or pressed/fresh yeast (15 grams), you need to dissolve it in warm water and let it stand for 10-15 minutes.
Add 1.5 teaspoons of instant yeast and 1 teaspoon of salt (preferably fine). If the salt is coarse, it is advisable to dissolve it in warm water in advance. Mix the flour and yeast with your hand or a spoon until the mixture becomes relatively homogeneous.
We knead a fairly soft dough that holds its shape perfectly and practically does not stick to your hands. You need to knead long enough (with your hands - at least 10 minutes) so that the dough becomes completely homogeneous and smooth. Cover the bowl with cling film or cover with a towel and leave warm for 2 hours. After 1 hour of fermentation, do a light knead to release the gas, round the dough and return to heat for another 1 hour.
After 2 hours of fermentation, the yeast dough for flatbreads will work very well and will increase in volume by at least 3-3.5 times.
Divide it into small pieces of the same size, rounding each one into a ball shape. Leave on a work surface lightly dusted with flour, cover with film or a towel and let the workpieces rest at room temperature for about 15 minutes.
Then roll out each piece of dough into a flat cake (no more than 5 millimeters thick), remembering to sprinkle the dough with flour (lightly) so that it does not stick to the rolling pin. In this way we roll out all the blanks. Let them rest for 10 minutes on the table.
In advance (30 minutes before baking), turn on the oven to warm up to 220 degrees along with the baking sheet - it should be red-hot. When the oven is properly heated, take out a hot baking sheet (you don’t have to take it out, just pull it out) and quickly place several pieces on it.
Immediately close the oven door and cook the pitas on medium level for about 7-8 minutes. During this time they will puff up like balls and be completely baked. When the first batch is ready, remove the cakes from the baking sheet and immediately bake the rest.
The finished pitas, if you did everything correctly, will inflate well, but will not tear - all the air will remain inside.
Serve the pitas warm, although once cooled they will remain fresh for several days when stored in an airtight container or tightly sealed bag. These cakes, by the way, can be frozen.
Arabic pita breads are soft, tender, aromatic and very tasty. They are hollow inside and are great for filling with a variety of fillings. Try it, you will love this simple but delicious homemade bread.
Recipe 2: Yeast Pita Flatbread (step by step)
Under ordinary household conditions, it is difficult to repeat the traditional technological process, but nevertheless, our housewives were able to adapt the recipe for making this amazing bread, and now pita bread can appear on every table. You will need very high temperature and knowledge of some secrets. During short baking, the pita flatbread puffs up greatly and forms a pocket inside, which can be filled with any filling after cooking. Pita is perfect for first and second courses; it is convenient to take with you on the road or to work. Any recipe for pita bread at home is simple, because you use products that are in any kitchen.
- water 200 ml
- salt 1 tsp
- sugar 1 tsp
- dry yeast 2 tsp.
- olive oil 2 tbsp.
- wheat flour 350 g.
Before making pita bread at home, prepare the basic ingredients. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.
Sift the wheat flour into another bowl with high sides. Add dry yeast. Use a hand whisk and stir until the yeast is evenly distributed throughout the flour.
Pour liquid into flour mixture. Start mixing with a spoon until a thick dough forms. Continue kneading on a dusted board until a soft dough forms.
Transfer the ball of dough back to the bowl. Pour in olive oil. Knead until the butter is absorbed into the dough ball.
Cover with a kitchen towel and leave to rise in a warm place for about 40-60 minutes. If the room is very warm, the dough will rise faster.
Punch down the rested dough. If necessary, add a little flour. Divide into 8 pieces. Form each piece into a ball. Cover the pieces with a towel and work with each one separately.
Roll out into a round layer 5-7 mm high.
Turn on the oven in advance. Line a baking sheet with parchment and place in the oven to preheat. Set the temperature to 260-270 degrees. Place the rolled out pieces directly into the oven on a hot baking sheet.
Bake the bread cake for 5-7 minutes. Pita should remain white.
Unusual flatbreads are ready. Serve warm without anything or stuff it. Absolutely any filling for pita bread is easy to prepare. Bon appetit!
Recipe 3: puffed pita at home
- Flour – 1 kilogram
- Salt – 2 teaspoons
- Sugar – 2 teaspoons
- Dry yeast – 1.5 teaspoon
- Vegetable oil – 4 tablespoons
- Water – 600 milliliters
Sift one kilogram of flour into a mixer bowl and, mixing at low speed, add two teaspoons of salt and two teaspoons of sugar. When the flour is well mixed with sugar and salt, add 1.5 teaspoons of dry yeast and mix well again.
Gradually, while continuing to stir, pour approximately 600 milliliters of warm water into the flour.
Knead at low speed until a homogeneous dough is obtained and gradually, while continuing to knead, pour in 4 tablespoons of vegetable oil. Knead the dough for about 10 more minutes.
Transfer the dough to a large bowl, cover with cling film or a slightly damp towel and leave at room temperature to rise for about an hour and a half, the dough should double in volume.
Punch down the risen dough or fold it several times. And once again put it in a bowl, cover with film or a towel and leave for 20-30 minutes.
After 20 minutes, knead the dough and divide it into four parts. Roll each part into a ball and divide it into four parts again.
We got 16 identical pieces of dough, cover them with a towel and leave for 10 minutes.
After 10 minutes, roll each piece of dough into a ball and, observing the order, roll each ball into a flat cake with a diameter of 15 centimeters.
Place the pitas on a baking sheet lined with baking paper and bake in a preheated oven at 250 degrees Celsius for 5-6 minutes. The pitas should be soft and not brown.
Remove the finished pitas from the oven, place on a wooden board, cover with a towel and let cool slightly.
Serve pitas warm with meat and salads.
Recipe 4: Hollow Pita Flatbread (step by step photos)
- Flour - 750 g
- Fresh yeast - 25 g
- Sugar - 2 tsp.
- Water - 450 ml.
- Sunflower oil - 2 tbsp.
- Salt - 1 tsp.
First of all, dissolve sugar in warm water, add yeast, mix well. Cover with a napkin and leave for 15 minutes.
After 15 minutes the liquid should begin to bubble.
Meanwhile, sift the flour into a bowl and add salt. Don't pour out all the flour at once. It’s better later, when kneading the dough, to add more if necessary (you may need more, and vice versa)
Add the yeast mixture to the flour and knead the dough. The dough should not be “clogged” with flour, it should be quite soft. Knead for at least 10 minutes, the dough becomes smoother and softer with every minute. And the best thing is to entrust this task to a bread maker!
Sprinkle the bowl with just a little flour and place the dough here, after rolling it into a ball. Cover with film and leave in a warm place for 1-1.5 hours until the volume doubles. Now the best place for this is the oven with the light on.
After the specified time, take out the dough and knead it.
Cut it into 12-15 approximately equal parts. Roll each part into a ball. Don't forget to cover the balls with a napkin to avoid chapping. Leave them alone for 15 minutes, covering them with a napkin and protecting them from drafts.
Meanwhile, prepare the baking sheets. To save time, I use 3 (but ONLY bake one at a time!). Place parchment paper on them and sprinkle with a little flour. Turn on the oven to preheat to 250 degrees.
After 15 minutes, take the ball that we formed first and roll it out. The thickness should be approximately 6-8 mm. Place on a baking sheet. We will do the same with the second, third, etc. balls.
I prefer to prepare all the ingredients at once, since we will proceed very quickly and they will be baked instantly. Having preheated the oven to 250 degrees, quickly put the first batch in there, trying not to keep the oven door open for a long time. Bake for about 8 minutes.
This is how they puff up in the oven at the 6 minute mark, but you should always use your oven as a guide!
The pitas should not brown too much, otherwise they will be dry. 2-3 minutes after “blowing” is enough (again, remember the nature of your oven).
We bake only one baking sheet at a time in the “bottom” or “bottom + top” mode (not allowing them to brown too much).
When the first batch is ready, quickly take it out, let the oven warm up again to 250 degrees, and repeat the process.
I usually bake one batch at 180 degrees, which produces ordinary but very tasty bread cakes.
Recipe 5, simple: pita without yeast
This easy recipe will help everyone who wants to make Arabic pita bread without yeast. The flatbread is easy and simple to prepare; it can also be baked in the oven at 250 degrees. Be sure to try making it at home and you won’t regret it!
- Wheat flour - 2 Cups
- Salt - 1 teaspoon
- Vegetable oil - 4 tbsp. spoons
- Water - To taste (How much dough will take)
In a separate container, mix wheat flour and salt, add oil and mix everything thoroughly with your hands. Gradually add water to the mixture and begin to knead the dough. We do this until the dough becomes elastic and sticky enough. Cover the dough with a towel and leave in a warm place for 10 minutes.
After the time has passed, we begin to roll out the dough on a work surface previously sprinkled with flour. Roll out a thin piece of dough and place it in a frying pan without oil. Bake over high heat, turning over. Each side will take approximately 30 seconds. Now transfer the cake to a grill over the fire and bake until bubbly. Pita without yeast is ready, bon appetit!
Recipe 6: Crispy filled pita bread
- Wheat flour / Flour - 150 g
- Water - 100 ml
- Yeast (dry) - 5 g
- Salt - 1 pinch.
- Sugar - 1 tsp.
- Vegetable oil - 1 tsp.
- Cucumber - 1 piece
- Lettuce leaves / Lettuce - 6 pcs.
- Chicken (boiled) - 100 g
- Champignons (fried) - 3 pcs.
- Green onion - 2 sprigs.
- Mayonnaise - 2 tbsp. l.
- Black pepper (to taste) - 1 pinch.
Dissolve yeast in warm water. Then add salt, sugar and butter. Leave alone for 5 minutes.
Then add flour and knead the dough. Let it rise for 40-50 minutes.
Divide the dough into 6 parts. Roll each one thinly into a circle. Bake on a wire rack, or in the microwave, in a preheated oven at 250C. While we are rolling out the next one, the first one is already ready.
You will see if the pita is puffed up and turns golden, then it’s time to take it out.
For the filling you need to cut the cucumber and green onions. Boil the chicken and fry the mushrooms.
Cut the pita from one edge.
We spread a sixth of the filling and pour a little mayonnaise on it. Pepper to taste.
Pita is a traditional Arabic bread. Pitas come in oval and round shapes of different diameters - from 15 cm to half a meter. Flatbreads with a pocket are common all over the world - they are especially loved in Turkey, Greece, and Israel. If you cut the pita from the side, an empty cavity is formed in the bread, which can be stuffed to taste - with vegetables, meat, sauce...
Pita is baked from unleavened yeast dough in a very hot oven on a sheet of foil placed directly on a wire rack so that, under the influence of the escaping steam, the dough puffs up and then, as it cools, collapses, and the pitta can be easily divided into halves or shaped like a pocket. In the oven it must be baked at a very high temperature, be sure to put foil, otherwise the pita simply will not puff up (((Pita can be eaten both warm and cold. But it is simply heated in a hot oven. The Arabs themselves store pita in a rather interesting way - they wrap the flatbread in foil, allow to cool, and then freeze directly in foil. And if necessary, take a stack of flatbreads, defrost and heat in the oven at 150 degrees for 15 minutes. Pita can be stored for a short time by wrapping it in cooking paper and then putting it in a bag. will remain fresh.
Ingredients:
Products:
water - 1 glass;
flour -2 - 2.5 cups;
instant yeast - 1 sachet;
sugar, salt - 1 tsp each;
vegetable oil - 2 tbsp.
Dish tags: Hot dish, Cold dish, For breakfast, For lunch, For dinner, Other taste, Baked in the oven.
1 Dissolve salt, sugar and yeast in warm water. 
2 Add butter and flour and knead into a smooth, soft dough. 
3 Cut the dough into fist-sized pieces. We make koloboks. 
4 We form dough balls - stretch the dough a little in the palm of your hand and roll it into a ball, sealing its base. 
5 Flatten the buns into flat cakes. 
6 Roll out the flatbreads into circles with a diameter of 15-20 cm. Place the finished circles on a towel, cover with a cloth and let stand for 20-30 minutes. 
7 Since we don’t have a tandoor oven, but we want the pita to swell, we can do this - put a dry frying pan on the highest heat, heat it up as high as possible and lay out the flatbread. As soon as the pita begins to swell, QUICKLY transfer it to an oven preheated to 250 degrees. But it is very important to put the pita in the oven on the same side on which the pita lay in the pan, that is, do not turn it over. Keep the pita in the oven for a couple of minutes at most, just so that the top is slightly browned. 
8 Then you will get that very pocket in the pita... 9 And the pitas themselves will look very tasty! Bon appetit!
