How to make homemade pita bread?

With so many countries bordering the Mediterranean, it’s no wonder that we sometimes get lost in the origins of dishes. It’s hard to determine where pita bread, also known as “Greek bread”, “Lebanese bread” or “Arab bread”, comes from. Fortunately, its recipe is much simpler than its lineage. The only prerequisite is to respect the resting times, to obtain airy breads.

Must Read: You Absolutely Must Try This Typical Lebanese Pancake Recipe

The recipe for Lebanese pita bread

Preparation: 20 mins
Cooking: 5 mins

For 10 pita breads

• 15 g fresh yeast
• 30 cl of lukewarm water
• 1 tbsp sugar
• 500 g of T65 flour
• 3 tbsp olive oil
• 1 tsp salt

In a salad bowl, rehydrate the fresh yeast with the water and sugar, leave to stand for 15 minutes.
In a second bowl, mix the flour and salt.
Pour the rehydrated yeast onto the flour. Knead until you obtain a smooth, elastic dough.
Cover with a damp cloth and leave to rise for 1 hour in a warm place; the dough should double in volume.
Degas the dough by pressing it with the palm of your hand, divide it into 10 pieces. Let them rest for another 30 minutes under a damp cloth.
Roll out each ball into a 15 cm diameter disc. While you are shaping each disc, let the already prepared ones rest under a damp cloth to prevent them from drying out.
Bake each loaf for 5 minutes at 250°C, or cook them for 5 minutes in a lightly oiled frying pan, turning every minute.
If the breads soften, fry them for 30 seconds on each side before serving.

Pita breads can be stored in an airtight container for 3 days and can be frozen.

What to garnish pita bread with?

Traditionally, pita bread is used to catch Lebanese and Greek mezze. And like any self-respecting bread, it is also perfect in sandwiches. You just have to open them and fill them with falafel, pastrami, kebab meat and small vegetables. Otherwise, simply place the ingredients on the bread, without cutting it, and fold like tacos. Also, with its round and flat shape, pita makes an excellent base for pizza dough.
Last tip, you can make chips with a pita. Brush it with oil, sprinkle with salt and spices, then cut the bread into 8. Bake the slices at 200°C for 45 minutes, turning every 10 minutes. Serve with hummus and labneh for a typical Lebanese aperitif.