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The ingredients needed to make Pita bread/ home made without oven:
- Use 1 cup warm water (not hot or boiling) 2 teaspoons active dry or instant yeast 2 1/2 to 3 cups all-purpose flour 2 teaspoons salt 1 to 2 teaspoons olive oil (optional)
- Provide Equipment: Mixing bowl Rolling pin Cast iron skillet (for stovetop baking) Baking sheet or a baking stone (for oven baking)
Instructions to make Pita bread/ home made without oven:
- Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.
- Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
- Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.
- Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.
- Shape the pitas using floured rolling pin,roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick and you are ready to bake.
Another option is to skip the oven all together and cook your pita bread on the stovetop. To do this you'll need to preheat a large, heavy skillet over high heat. The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is Pita is also great make-ahead bread. I often prepare the dough through the first rise, punch it down, and then keep it refrigerated for up to a week. Is it worth making pita at home Absolutely Store-bought pita (like store-bought sandwich bread) is often several days old.
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