Pita Bread Recipe | Homemade Pita Bread without Oven

Pita Bread is an Arabic bread and also known as Kuboos, or Shawarma bread. This bread is common in the Middle East and neighboring areas. This bread is usually prepared in the oven, whereas we are going to prepare this on the stovetop.

Pita can be had with hummus or it can be wrapped in kebabs, gyros, or falafel. It can be cut into pieces and baked into crispy pita chips as well. Pita bread can be made at home very easily. This pita bread Is made with all-purpose flour, yeast, salt, sugar, oil as the base ingredients. It is similar to that of naan bread, but the final preparation is a little bit different from the Indian naan.

Following steps should be noted while making this pita bread:

• Dough made, should be soft as well sticky too.
• Proofing is a must.
• As we are using instant yeast, it can be directly added into the flour. No need to mix it in the water as we do with active yeast.
• Once the dough rises, you can even refrigerate it and store it for a week. That is you can prepare the dough in advance and then make pitas when required.
• If the skillet is not enough hot, your pitas will not puff up.

I have used both all-purpose flour and wheat flour. You can either use both or make with all-purpose flour alone or wheat flour alone.

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Now let us see how to prepare this recipe.

Pita Bread Recipe | Homemade Pita Bread without Oven

Print Recipe

Perfect pocket pita bread.

• CourseBreakfast
• CuisineArabic

Servings	Prep Time
8 pieces approx	10 min(excluding soaking time)

Cook Time

20 min

Servings Prep Time 8 pieces approx 10 min(excluding soaking time)

Cook Time 20 min

Pita Bread Recipe | Homemade Pita Bread without Oven Print Recipe Perfect pocket pita bread. CourseBreakfast CuisineArabic Servings Prep Time 8 pieces approx 10 min(excluding soaking time) Cook Time 20 min Servings Prep Time 8 pieces approx 10 min(excluding soaking time) Cook Time 20 min

Ingredients

• 1.5 cups All purpose flour/Maida
• 1/3 cup Whole wheat flour/Atta
• 1 tsp Instant Yeast
• 1 tsp Sugar
• 1 tsp salt
• 1 tbsp olive oil

Servings: pieces approx

Instructions

1. In a wide bowl add all the above ingredients and mix well. Then add lukewarm water approximately 3/4 cup and make a soft dough.
2. Let the dough rest for 1 hr or until it doubles in size.
3. Once the dough doubles knead it again for a min. Now divide the dough into 8 equal portions.
4. Flatten each piece into a flat disc and cover it with a kitchen towel and let them rest for 15 more mins.
5. Heat a skillet over medium-high heat. The skillet should be hot enough to puff the bread.
6. Now place a rolled pita on the skillet. After 20-30 seconds you will see the bubbles forming on the pita.
7. Now flip it to the other side and cook for 1-2 minutes until you see the bubble forming at the bottom. Now flip it again and gently press the bread and it will start to puff up forming the pocket.
8. Remove it and place it on a kitchen towel. Wrap it with a kitchen towel so that it will not dry until the remaining pita is cooked.

Recipe Notes

• As we are using instant yeast, it can be directly added into the flour. No need to mix it in the water as we do with active yeast.
• Once the dough rises, you can even refrigerate it and store it for a week. That is you can prepare the dough in advance and then make pitas when required.
• If the skillet is not enough hot, your pitas will not puff up.

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Soft, fluffy, pocket pita bread is ready to relish.

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