Commercial pita bread, along with other bread, wraps and pizza shells, are easy to find in the grocery store. But they are all loaded with preservatives to keep them fresh and soft. Pita bread is actually simple to make, and if you want to store it longer than a few days, simply freeze it fresh. With basic ingredients and a bit of time to allow for this yeast bread to rise, healthy pita bread can be made at home from scratch.
Pita bread is also perfect for quick homemade mini pizzas. Simply top with your favorite pizza toppings, pop in the oven for a few minutes, and serve! You can also make pita chips out of pita bread. Try your hand at cinnamon pita chips by coating with butter, cinnamon and sugar, and then popping in the oven for a few minutes to crisp up. You can also coat with oil and salt to make a crunchy, savoury chip. Whatever you choose, homemade is healthier! Enjoy!
2 1/2 tsp. yeast
1.5 c. warm water
1 Tbsp. sugar
2 cups white flour
1 cup whole wheat flour
1 tsp. salt
1/2 c. cornmeal for dusting the baking sheets.
- Combine yeast and sugar with warm water in a 2 cup pyrex measuring cup (or a bowl). Set aside.
- In a separate bowl, combine flours and salt. Whisk together..
- Once yeast mixture is active (bubbly and ‘growing’), make a “well” in the middle of the flour mixture and add the yeast mixture all at once. Stir gently with a spatula until it forms a rough ball. Dump contents on floured counter top and kneed for 10 minutes until dough is smooth and elastic-feeling.
- Place in large, greased bowl. Flip once so both sides are coated lightly with oil. Cover bowl with damp tea towel and allow to rise until about double, 1 hour or more.
- Remove dough from bowl and place on floured counter top. Kneed for a few minutes. Divide into 8 equal-sized pieces and shape or roll each into a circle, about 1/8th of an inch thick. (Like small pizzas). Let rise on floured counter top for about 30 minutes.
- Preheat oven to 450F.
- Heat pans for ONLY 2 minutes in hot oven and then remove. Prepare baking sheets by sprinkling cornmeal on top to prevent dough from sticking.
- Carefully remove pitas from counter top and place on hot baking sheets that are covered in cornmeal.
- Bake at 450F for 6 minutes. They will bubble up. Remove from oven and allow to cool enough that you can pick them up and cut open the pocket.
- Slide a sharp bread knife inside each pocket to open them up, careful to not rip the pocket.
- Cool bread completely under a damp rag to help keep the pockets soft. Store in airtight container or bread bag.
- Use organic cornmeal (as well as other ingredients) to guarantee they are not genetically-modified.
- Any pitas that you accidentally rip can be used as pizzas.
- I have yet to try this with 100% whole wheat flour but that will be my next experiment. I’ll post it here when I try it.
This post has been shared on Frugally Sustainable’s Frugal Days, Sustainable Ways #48.