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.