My husband is currently doing a 28-Day Cooking Challenge and he landed on a Homemade Pita Bread for his first recipe. Mind you, this man has cooked maybe, and that’s a big maybe, four times for us in our 12 years of marriage.
Hey, we each have our strengths. I am the nutrition and food specialist in our family. And he is the design and business genius. We like to divide and conquer, you know?
Anyway, for some reason, and don’t ask me why, Preston decided that on January he will be putting himself through a 28-Day Challenge. A challenge where he will be making one recipe a day, every day for the 28 days.
And when I heard that, my friends, it was like music to my ears. I am still smiling big, because the challenge is still going.
The fact that he hasn’t cooked much at all in the last 12 years of marriage, is somewhat irrelevant in his case. And I say that, because everything he has made so far has been completely delicious. I think it’s because he has a lot of patience, he is great at following instructions and he has an incredible ability to focus. All of which are attributes you want when cooking and baking.
So, needless to say, he has really been killing it. I will be sharing some of the recipes he has made for his challenge here on the blog. So keep coming back and check on updates. I will be sure to note in the write-up section which ones are ones he’s made.
And today, I am starting Preston’s recipe share with this recipe, his very first one. An ambitious one, I must add, especially for someone who’s just getting started.
Most people who are following his challenge on Instagram, have asked: “why pitas?”
And that is a very fair ask. Because it is a very odd choice. But it has an explanation:
Preston asked me what I think he should make. And since I needed pitas for a meal I was about to make, I simply said: “pitas!” In my mind I figured, it would selfishly save me some effort, he’d be trying something completely unique and different, and we’d likely be happy with the end product because he once, a long time ago, aided me while I was baking them. So he was somewhat familiar with the item. And the recipe I was about to give him was a tried-and-true one. Which is key.
So here we are.
My friends, I would highly suggest you get the ingredients to make these. Also, I have the following recipes on the blog that are simply outstanding and pair perfectly with the pitas: Traditional Hummus, Labneh with Golden Berry Chutney and Pickled Vegetables. The whole spread is next level and you must try it.
Description
These Homemade Pitas are far superior to any store bought pitas. Just trust me on this one.
- Mix 1 cup of warm water, yeast and sugar in a standing mixer and let it sit for 5 mins. In a separate bowl combine 1 cup of room temperature water with olive oil; set aside.
- Switch your standing mixer to a dough hook attachment. Add the flour to the yeast mixture and mix on low to combine; right away, add in the oil/water mixture, and mix on low for 5 mins. Add in salt and mix for another 5 mins on medium-low. Scrape the bowl with a spatula if needed. Cover the bowl with the dough with plastic wrap and let it sit in a warm space for ~90 mins or until it doubles in size.
- Cut twelve 5-in squares out of parchment paper and dust them with a bit of flour. Also dust a working space area and your hands with a bit of flour. Divide the dough into 12 tennis ball sized pieces. One at a time, using a flowered rolling pin, roll each ball down to a 1/4-inch thick tortilla-like shape; place each on a parchment paper square and cover them with a towel as you repeat this process with the rest of the balls. Let them proof at room temperature for ~90 mins.
- Add a large baking sheet (face-side down) on the lowest rack of the oven and preheat the oven to 500 F.
- Line a large bowl with a kitchen towel to place the baked pitas as they come out.
- Two pitas at a time, carefully place the pitas (*with* the parchment paper) on the baking sheet and bake until they puff. Carefully flip the pitas over, so they bake a total time of 3-5 mins. The pitas should have a light golden patch here and there, but should keep mainly white. Keep an eye on them.
- Use tongs to transfer the baked pitas to the towel-lined bowl. Cover them with another towel to keep warm. Serve right away, or let cool before storing them in a Ziplock bag.
Notes
The pitas last fresh for about 1 week.
- Prep Time: 3.5 hours
- Cook Time: 30 mins
- Category: Baked Good
- Method: Baking
- Cuisine: Middle Eastern
