When I was in high school, my girl friends and I packed pita bread sandwiches all. the. time. We filled the pocket breads with chopped meats and cheeses, lettuce, cucumbers, and tomatoes and then packed salad dressing to add at the last minute. It wasn’t really “cool” to pack a lunch, but we were all on a budget, even then, and found a way to have a “cool” lunch regardless.
I don’t buy pita bread any more — not since I first baked it at home. It’s a little time intensive, but so good! And it’s so fun to watch the rounds of dough puff in the oven, creating a pocket.
I prep the dough in my bread machine and then divide into balls. Roll out each ball into a flat round and let them rest on floured kitchen towels.
Yes, this is a long process, but the result is fun and the puffing is cool.
Enjoy your pita breads for gyros, sandwiches, or as a side dish. So good!
Home Baked Pita Bread
Adapted from The New Doubleday Cookbook
1 1/4 cups water
1 teaspoon honey
3 cups unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
2 1/4 teaspoons yeast
In the bread machine pan, place ingredients in the order recommended by the manufacturer. In my case, that means liquids first, then dry ingredients with yeast last. Set on dough cycle. When dough cycle ends, remove dough to lightly floured surface.
Preheat oven to 450 °. Divide into 12 equal-sized pieces. Roll into balls. Roll each ball into a 5-inch circle and rest on floured kitchen towel. Continue process. until all 12 pieces are rolled.
Place two rounds on lightly floured cookie sheet and bake for 2 minutes. Flip and bake another 1 1/2 to 2 minutes. Do not brown. Dough will puff during baking.
Continue the process, allowing oven to reheat for another couple minutes in between batches.