We should all be making pita at home. There, I said it. Now let’s do it!
It’s so shockingly easy and it basically comes together just as any yeasted bread dough would, and I say this from a place of recovering phobia of yeast dough. Plus it’s a million times better than store-bought pita, especially if you can eat it fresh out of the oven. Which is HIGHLY, HIGHLY recommended. Even more so if you use it to dip and swoop into some freshly made creamy hummus.
I found this recipe in Molly Yeh’s Yogurt edition of Short Stacks, which are mini cookbooks all centered around one ingredient used in a variety of creative and delicious ways. I’ve been all about making homemade breads of all kinds and knew I had to try my hand at homemade pita. I was admittedly a little scared…how would they get those fun little pockets in which to stuff all sorts of goodies?! (More on that in a few weeks!). Well, my friends, I don’t know exactly how it works, but these bready babies did have a perfect pocket and I knew my days of store-bought pita would be far behind me. These are perfect items to keep in your freezer as the recipe makes a bunch; cook them as instructed in the recipe, freeze individually and throw in the oven to reheat before serving.
The yogurt makes these pita soft and tender, and adds a slightly tangy flavor…perfect for pairing with just about anything. While these are great as-is as a dipper for any and all dips (especially Mediterranean/Middle Eastern-inspired ones), they are just as good to make sandwiches and wraps out of. I highly encourage all experimentation with these!
Warm, soft pitas are like a snuggly blanket you just want to cover up in when the weather turns colder. BRB, adding pita blanket to my recipe development list.
Soft, tender homemade yogurt pitas for all your dipping and swooping dreams! Oh, and they make great sandwiches and wraps, too!
- 3/4 cup lukewarm water
- 2-1/4 teaspoons (7 grams) instant yeast
- 1 tablespoon plus 1 teaspoon (16 grams) granulated sugar
- 3-3/4 cups (450 grams) bread flour
- 3/4 cup whole-milk plain Greek yogurt
- 1-1/2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, granulated sugar, bread flour, yogurt, salt and olive oil. Stir on low to mix together and gradually increase the speed to medium. Knead for 7 to 9 minutes, until the dough is soft, smooth but still slightly sticky. Turn the dough out on a lightly floured surface and knead it a few times to bring it together into a ball. Transfer the dough to an oiled mixing bowl, turning once to coat both sides. Cover with a kitchen towel and let rise in warm place until doubled, about 1-1/2 to 2 hours.
- Preheat the oven to 500°.
- Turn the risen dough out onto a lightly floured surface and pat into a rectangle. Cut into 12 equal-sized pieces (weighing helps!). To form into balls, begin folding the edges of the dough into the center to form a smooth top. Cup each dough ball in your hand and use the counter to roll it around to form a smooth ball. Cover with a kitchen towel and let rest on the counter for 30 minutes.
- Line 2 large baking sheets with parchment (4, if you have them-otherwise, you will have to reuse your two once cooled). Roll the dough balls out into approximately 6-inch circles. Transfer to the prepared baking sheets, three to a sheet, leaving space in between each round for the dough to puff. Bake one sheet at a time on the center rack for 5 to 7 minutes, rotating halfway through, until puffed and slightly golden brown on top. Repeat with the remaining pitas.
- If you are using two sheets pans and reusing, refrigerate the remaining 6 dough rounds so they don’t overproof until your sheet pans are cool enough to bake on again.
Inspiration: Yogurt Pita in Short Stacks Yogurt by Molly Yeh