Pita bread is a typical Lebanese bread; during cooking, a pocket forms inside so that it can be filled as desired with cheeses or various kinds of cold cuts to keep up with foods related to our culinary traditions.
Once cooked, they deflate, but still by opening them gently they divide and you can put inside whatever you want.
Alternatively, they can be filled whole, perhaps folding them in half and they will be delicious just the same.
In Lebanese culture, pita is used to scoop up sauces or dips like hummus, baba ghanoush, Shakshuka, and to wrap sandwiches like kebabs and falafel (Egyptian meatballs).
Given how we are used to eating, I’m sure everyone will use it as bread to eat with cold cuts or as an accompaniment during meals.
Certainly, it is a delicious bread and I recommend you prepare it following my recipe!
I used my Croustina Panasonic bread machine to help with the dough.
Try making this recipe yourself, and if you make this or any of my other recipes, send me the photos and I’ll post them on my page with your name.
About 230 Kcal per pita
- Difficulty: Easy
- Cost: Budget-Friendly
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 16 pitas
- Cooking methods: Stovetop
- Cuisine: Lebanese
- Seasonality: All Seasons
Ingredients for Making Pita Bread
- 11.3 oz all-purpose flour
- 12.3 oz semolina flour
- 0.35 oz fresh yeast
- 1 tsp salt
- 2 cups water (cold)
- 1/2 tsp sugar
- 2 tbsps extra virgin olive oil
Tools
- 1 Frying Pan thick-bottomed frying pan
Preparation of Pita Bread
Insert the blade into the bread machine’s bowl, add the dry ingredients first, and finally the oil and water, insert the bowl into the machine, and select the dough-only program; on my Croustina Panasonic, it’s button 17 and lasts 45 minutes, but you can select a dough-only program that approximates these times if you have a different machine.
Once the process is complete, transfer the dough to a large bowl where we will let the dough rise, cover with cling film for about 2-3 hours.
First, dissolve the yeast in water with a teaspoon of sugar, leave for about 5 minutes, until it bubbles on the surface.
Next, combine the two flours and mix well, then add the salt and oil and mix everything well for a few minutes.
Transfer the dough to a large bowl where we will let the dough rise, cover with cling film for about 2-3 hours.
Once risen, transfer the dough to a floured surface and form balls of about 2.5 oz and let rest for at least 30 minutes.
Then roll out on a floured surface and form thin but not transparent discs, place them on a hot thick-bottomed pan, and cook over medium heat until they puff up, then flip, wait for the other side to cook, and you’re done.
They can be enjoyed either hot or cold.
