How to make pita bread or pita pockets

How to make pita bread or pita pockets

Pita breads are a great way of enjoying your favorite appetizers. Pita bread is nothing but a straightforward bread dough recipe where wheat flour, yeast, milk are combined together to form a soft dough. Let the dough rise, covered for about 2-3 hours and it will almost double in size. Bake it in oven or over a cook-top and you will have amazingly soft and delicious pita bread ready in 10 minutes.

Below I have shown two versions of pita bread – one baked in the oven and other cooked over the cook-top/tawa. Both the versions are super easy and healthy. Among the two – baked and cook-top version I prefer the cook-top version. Reason – in both the methods pita bread puffs up nicely but in baked/oven version the upper layer puffs up beautifully and result in crispy pockets that can break easily if not handled carefully. 

In the cook-top/tawa version, pita bread puffs up nicely but looses its puffiness towards the end. Cook-top version is much denser and softer as compared to oven pitas which makes it easier to work with. Made with just 5 ingredients these pita pockets will be a hit among your family. 

Give these make-ahead pita bread a try and you’ll never want to buy pita bread at the store again! Quick and easy to make and perfect as an appetizer to make healthy falafel pita pocket sandwiches! Enjoy it with potato balls and green chutney. Or stuff these pita breads with lettuce, onion, tomatoes, falafel and sauce of your choice.
How to make pita bread or pita pockets

How to make pita bread or pita pockets
Votes: 5
Rating: 4.4
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Homemade pita bread that is quick and easy to make! Perfect as an appetizer to make healthy falafel pita pocket sandwiches!
Servings Prep Time
6 PITAS 3 HOURS
Cook Time
10 -12 MINUTES
Servings Prep Time
6 PITAS 3 HOURS
Cook Time
10 -12 MINUTES
How to make pita bread or pita pockets
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Print Recipe
Homemade pita bread that is quick and easy to make! Perfect as an appetizer to make healthy falafel pita pocket sandwiches!
Servings Prep Time
6 PITAS 3 HOURS
Cook Time
10 -12 MINUTES
Servings Prep Time
6 PITAS 3 HOURS
Cook Time
10 -12 MINUTES
INGREDIENTS
  • 2 cup Wheat Flour (Atta)
  • 2 tablespoon Maida (All purpose flour)
  • 1 packet Active dry yeast
  • 1 teaspoon Sugar
  • 3/4 - 1 cup Milk (appx.) (or warm water)
  • 1 tablespoon Oil
  • Salt to taste
CHANGE SERVING SIZE: PITAS
CHANGE UNITS:
METHOD
PITA BREAD IN OVEN
  1. Assemble all the ingredients. Preheat the oven at 400 degree F.
  2. Dissolve yeast and sugar in warm milk/water and let it stand for 2-3 minutes, or until foamy. Once the yeast activates (foamy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over. After the yeast has bloomed, assemble all the ingredients in a bowl, add yeast and knead a soft dough.
  3. Cover the dough with damp cloth and set it aside for 2-3 hours.
  4. The dough will almost double in size.
  5. Divide dough in equal balls.
  6. Roll them out into thick circles. Place rolled out dough on a baking sheet and bake it in the oven for 7-10 minutes or until brown from the top.
  7. Soon you will see them puffing up.
  8. All puffed.
  9. Remove them from the oven and allow them to cool down.
  10. Pita bread pockets are ready.
PITA BREAD ON TAWA
  1. Making pita bread on a tawa is super easy. Just like a roti roll them out and toast them on the tawa. Soon they will start to puff up. Using a spatula press the puffed up part so that the other part also gets puffed up.
  2. Tawa made pita bread is ready for stuffing.

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10 Responses

  1. Nyakwar says:

    Hi Ruchi, I only have instant dry yeast. How much should I use as I do not have to proof it ?

    • Ruchi says:

      1 teaspoon instant yeast equals 1 1/4 teaspoons of active dry yeast.
      So, you will require 3 teaspoons (1 tablespoon) of instant yeast for this recipe.

      • Nyakwar says:

        Hi Ruchi, I tried this and it did not come out well. The dough had a very strong yeast smell after puffing and once I cooked it, it tasted very bitter and came out very hard. I did not have maida flour so I skipped that part, however, I am not sure whether that was the reason for the hard bread and bitter taste.

        • Ruchi says:

          What did you use instead of maida?

          • Nyakwar says:

            I only used two cups of atta flour as stated in the recipe and skipped the maida

          • Ruchi says:

            That should not be an issue then.
            For how long the dough was allowed to rise?
            Too long of a rising time in hot and humid conditions can also cause the bread to smell yeasty.
            The bitter taste could be a result of the flour. Wheat flour, in particular, can become rancid quite quickly that’s why all-purpose flour is added to the recipe.

  2. Rabiya says:

    What if the dough does not doubleup in size? Nd remains hard?

  3. Apeksha says:

    That’s a wonderful recipe Ruchi…i regularly refer to your site for my day to day recipe cooking..it has really been helpful…your step wise pics n funny write ups attract me to come everyday and to try out your recipes.keep up the great job. My pita bread was so soft and stayed like that for long. Please update it with a new pic.

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