I always wanted to make homemade pita bread. But to be honest I was a little scared. How do those holes get into the pita bread?
It's actually quite easy. Since I taken this photo of my first attempt I have made it twice. I now even eat it with Peanut Butter for breakfast!
Pita bread is the ideal dish to go with any Lebanese Recipe that you can find on this blog. I felt that in my mission to master the world of Lebanese Cuisine I simply had to give it a try. And I am glad I did.
Thankfully I came across the great pita recipe from my Lebanese Cookbook Compoir Libanais.
They gave me three tips. The key to a successful pita baking experience is a very hot oven, and a very hot iron baking tray. Also if the pita fails to rise it is probably because the dough is not moist enough.
I served it with a Lebanese Lime and Mint Chicken Dish and some Hummus. Divine!
- 325-400 ml warm water
- 1 tsp fast action yeast
- 2 tsp olive oil
- 600 g strong white flour plus extra for rolling dough
- 1 tsp caster sugar
- 1 tsp salt
- Pour all the water into a mixing bowl and stir in the yeast until dissolved.
- Now add the oil, flour, sugar and salt
- Mix everything firmly and add a little water if you find the dough too dry.
- Cover the bowl with a wet towel and leave to stand for 30- 60 minutes to rise in a warm and dry place.
- Preheat the over to 240 degrees, and place an iron baking tray in the oven to heat it up.
- Divide the dough into 10 equal pieces and shape them into balls.
- Place in a tray and cover with a towel and leave them for about 15 minutes.
- Now roll them out to rounds or ovals about 5 mm thick.
- Remove the baking tray from the oven and place a couple of pitas on them. Return to the oven. Bake the pita for about 4- 5 minutes until they are puffed and lightly colored. They should not brown
- Remove from the tray and cool on a wire racket or basket.
- Tip: If the first ones did not puff up enough spray the remaining dough with a little water.