Delightful Pocketless Pita
Bread, aka khubez in Arabic, is common to many Middle Eastern meals. It is eaten with hummus, dips, cheese, meats…the list goes on! There are so many varieties of bread too. This recipe creates the softest and fluffiest pocketless pita. It is perfect to dip in hummus or wrapped around kabob or shawarma meat. Heck, it’s good enough to eat on its own! There are also tons of toppings that can be baked on it, za’atar and feta to name a few. The options are endless!
Nothing compares to homemade bread. So get at, take it up a few notches this weekend, and make this with some hummus. You’re welcome.
Delightful Pocketless Pita
- 4 cups flour, plus more as needed
- 1½ cups + ¼ cup lukewarm water
- 2 tbsp olive oil, plus more as needed
- ¾ tbsp salt
- 2 tsp active dry yeast, (or 1 packet)
- 1 tsp sugar
- Start by activating the yeast. Mix yeast with 1/4 cup of lukewarm water and 1 tsp sugar. Once the yeast the mixture has at least doubled in size it is activated, ~10 minutes.
- While the yeast activates, mix 3¾ cups flour and ¾ tbsp of salt together in a large bowl.
- Gently fold in activated yeast into flour mixture.
- Gradually and gently, alternate mixing olive oil and lukewarm water into flour mixture. First mix in ¾ cups water. Then mix in 1 tbsp olive oil. Repeat, mixing first the remaining ¾ cups of water then 1 tbsp olive oil.
- Sprinkle half of the reserved ¼ cup of flour on a clean table. Place dough on floured surface. Add flour to your hands. Knead dough by hand for about 7 minutes.* If you feel like the dough is sticking to your hands or the table sprinkle a little flour to either or both.
- Place kneaded dough in a large lightly oiled bowl. To dough ball, lightly coat with olive oil and cover loosely with saran wrap – the olive oil prevents the saran wrap from sticking. Cover bowl with towel and store in a warm, draft free location for 1-2 hours. An oven that is off is the perfect place to allow dough to rise.
- Once dough has risen, it is time to shape the dough into pita shapes.
- In the meantime, preheat oven to 515°F and place a inverted baking sheet on one of the lower racks.
- Grab pieces of dough about the size of an orange and roll out on a lightly floured surface until about 5" in diameter and about ¼" thick.
- Once pita has been shaped, cover with a damp cloth and allow to rise/proof for about 15 minutes.
- Once proofed, the pita is ready to go into the oven. Place 3-4 pieces at a time on an inverted baking sheet. Allow to cook for 4 minutes.
- Remove from oven and immediately wrap pita in a tea towel. This allows the moisture to remain in pita and prevents it from drying out.
- Store pita wrapped in tea towel. Pita will remain soft and fresh on counter for 3 days.
- Enjoy with dips (hello hummus!), as a sandwich, or even place your favorite toppings (hello za'atar) before pita goes into oven! The options are endless with this recipe, enjoy! 🙂