Delicious, fluffy pita bread that can be filled with all sorts of things. Pita bread with fillings has long been a classic in Danish kitchens, where they are particularly popular as a quick and easy dinner option.
Recipe for homemade pita bread
Delicious, fluffy pita breads that can be filled with all sorts of goodies.
Pita breads with fillings have long since become a classic in Danish kitchens, where particularly the store-bought varieties are popular as an easy and quick dinner option. In recent years, stores’ selections have been enriched with frozen pita breads, and although these are somewhat better than the vacuum-packed ones from the bread shelves, nothing beats homemade pita breads.
Try our recipe next time pita is on the menu – we guarantee you won’t be disappointed!
Servings: pcs.
Homemade Pita Bread
Delicious, fluffy pita bread that can be filled with all sorts of things. Pita bread with fillings has long been a classic in Danish kitchens, where they are particularly popular as a quick and easy dinner option.
Ingredients
- 3 gram Yeast
- 800 gram Water lukewarm
- 3 gram Coarse salt
- 91 gram Olive Oil
- 1200 gram Tipo 00 Flour or regular wheat flour - keep some flour aside.
- Olive Oil to grease the dough
Instructions
- Crumble the yeast into a large mixing bowl.
- Add water and salt and dissolve the yeast in it.
- Add about half of the flour to the dough and stir until smooth.
- Add the rest of the flour gradually, until the dough is soft and smooth.
- Add the oil and knead the dough until smooth and pliable.
- Grease the surface of the dough with oil and let it rise for about 60 minutes under a shower cap or a damp tea towel.
- After rising, turn the dough out onto a floured surface and divide it into 10-16 balls, depending on size.
- Let the dough balls rise under a damp cloth for 1-4 hours. The rising time depends on the ambient temperature, so check the dough regularly.
- Once the rolls have risen, roll them out to pitas with a diameter of 10-12 centimeters (use a rolling pin).
- Preheat the oven to 275-300 degrees Celsius (527-572 degrees Fahrenheit) (or as hot as it can get).
- When the oven is hot, bake the pitas on a baking steel.
- Bake them for about 5-7 minutes. They should be golden and slightly puffed in the center, but not too much. If they get too hard, they will be difficult to fill.
- Let the finished pita bread cool slightly on a wire rack.
Notes
If you want a coarser and more fiber-rich pita, replace 1/3 of the wheat flour with whole wheat flour or another coarse flour. The dough must not become too dry, as coarse flour absorbs more liquid than fine flour.