Pita Bread

There are SO MANY things out there that just taste better when you make them at home. It’s especially nice when you can say that about something that’s really easy to make as well. These pitas fit into both of those categories. They taste amazing and they’re surpringly easy to make.


I’ve made these a couple times in the past year and every time I do, I say that I should make them more often. I would love to make them with whole wheat flour too. We love to fill these guys with anything you would normally put in a pita. I like to make sandwiches with them for our lunches.


If you want to make these into pita chips, just cut them up and bake them at 350 for about 10 minutes or until browned. You can also spread some olive oil and seasoning on the chips before you bake them if you want.

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Pita Bread

These homemade pitas are easy to make and delicious! You'll never want to buy them at the store again.

Yield: 8 pitas

Ingredients:

3 cups flour
1 1/2 tsp salt
1 Tbsp sugar or honey
1 packet yeast (or, if from bulk, 2 tsp yeast)
1 1/4 to 1 1/2 cups water, at room temperature
2 Tbsp olive oil, vegetable oil, butter, or shortening

Directions:

If you are using active dry yeast, follow the instructions on the packet to active it. Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water to the flour mixture and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary.

Recipe from The Fresh Loaf

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15 Responses to “Homemade Marshmallows”

  1. #
    1
    SimplySweeter — October 4, 2010 at 1:09 pm

    Yum! These look FABULOUS!!

    http://www.simplysweeter.blogspot.com

  2. #
    2
    Fun and Fearless in Beantown — October 4, 2010 at 1:35 pm

    I’m so curious to see what homemade marshmallows taste like! They look pretty awesome in the pictures!

  3. #
    3
    Kris @ everywhereorange.com — October 4, 2010 at 3:31 pm

    yum!!! i love homemade marshmallows!!! i like to chocolate dip 2 sides so they look like little ice cream sandwiches!

  4. #
    4
    Eliana — October 4, 2010 at 7:37 pm

    I wouldn’t even need chocolate and graham crackers to enjoy these. I could gobble them up all by their lonesome.

  5. #
    5
    Elina — October 4, 2010 at 7:43 pm

    Hmm, I would think they’re really tricky but it sounds like I was wrong. I’m not the biggest marshmallow fan but I have a feeling that homemade taste way better!

  6. #
    6
    Rachel Cannon Humiston — October 4, 2010 at 9:06 pm

    Marshmallows have been on my shortlist for a while now. You just pushed me over the edge. I can just see some dipped in chocolate or rolled in toasted coconut and packaged up for the holidays! Question – where do you find the gelatin in the supermarket? In the baking aisle?

    Rachel
    http://theavidappetite.com

  7. #
    7
    Megan — October 5, 2010 at 12:08 am

    You can actually put the marshmallows in the fridge, and they will set up faster.

    I don’t like store-bought marshmallows (unless they’re toasted), but the homemade ones just have such an incredible texture… and I love that you can flavor them however you want. I used to make 5-spice marshmallows at Flour. I really want to make them at home.

    These look gorgeous! I might have to make some for hot chocolate season.

  8. #
    8
    The Small Boston Kitchen — October 5, 2010 at 12:30 am

    I
    WANT
    THESE
    NOW.

    Seriously. These look amazing!!

  9. #
    9
    Cupcake Kelly — October 5, 2010 at 1:27 pm

    How many grams of gelatine are in each pack? I have a feeling different countries have different amounts…

    I had a great cassis marshmallow at an afternoon tea recently and thought they were really hard to make.

  10. #
    10
    nutmegnanny — October 5, 2010 at 3:00 pm

    I have yet to make homemade marshmallows….I need to get over that fear!

  11. #
    11
    yipeiokyay — October 5, 2010 at 11:58 pm

    Silly question…

    If I was making Rice Krispie Treats could I just mix the cereal in and then pour it all into a pan to set up?

    I just thought they might taste better with the homemade marshmallow.

    Thanks.

  12. #
    12
    Jen — October 6, 2010 at 1:18 am

    Rachel – The gelatin is near the Jello in my super market. It’s up on the top shelf.

    Cupcake Kelly – My box of gelatin says 1 oz for 4 small envelopes. Does that help?

    yipeiokyay – Sounds like it could work. You might want to throw some butter in too? Alton Brown did say you can use them to make Rice Krispies treats during the episode, but he implied that you do it after they have set up.

    To everyone who has been afraid of making marshmallows – it’s seriously SO EASY. Do it!

  13. #
    13
    Kara — October 10, 2010 at 11:35 pm

    I love love love making marshmallows! You can flavor them, too, so try out different extracts and flavorigns in them for an extra kick. Peppermint ones with mini chocolate chips on top are AWESOME

  14. #
    14
    Virginia — January 12, 2011 at 4:44 pm

    Okay, even tho I read your blog often, this is the first recipe I’ve actually tried. I’ve been dying to do homemade ‘mallows because the stay-puff ones taste like the gas they use to puff them up. 🙁 Mine are drying now, so no report on how they came out yet, but I have to agree – except for my nervousness working with hot candy (legacy of a drop of hot caramel on a bare foot that left a mark for years) – these were super-easy.

    Question: my gelatin smelled kind of bad when it had sat in the water for a while, tho the smell seems to have gone away. Did this happen to you? Could my gelatin have been a little funky? (Can gelatin even go funky?). Thx!!

  15. #
    15
    Jen — January 12, 2011 at 4:49 pm

    Virginia – I do remember the gelatin having a weird smell that does go away. I hope you enjoy them as much as we do. A friend told me that if you can’t wait the full 4-hours you can pop them in the fridge to speed up the process.

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