Back in the day, it wasn’t as easy to head over to the bakery to buy some pre-made packaged pita bread. So, of course, it had to be made from scratch! Our kitchens today aren’t designed like they were many years ago, so pita-baking methods have changed through the years. We normally don’t make our own pita bread because we live near grocery stores and Middle Eastern stores that sell it. Not everyone is as lucky, so we wanted to post this recipe! Everyone deserves to have pita bread in their life!
Traditionally, brick ovens are used to make pita bread, but unfortunately we don’t have one so we will be using a baking sheet and a regular oven. *If you have a pizza brick oven, you could use that!
24 ounces of dough/pizza dough (or you can make your own, we took the easy route)
Serving size: 24 ounces makes 8 pita rounds
1. Preheat panggangan at 550 degrees
2. Cut dough into 3 oz. balls (a little smaller than a tennis ball if you don’t have a scale)
3. Use roller to flatten it (try not to flatten it with your fingers because this will keep the bread from bubbling (rising) and separating)
4. Make sure the side of your pita going face down is floured well before placing them in your baking sheet
5. Move your panggangan rack to the center of the oven. Place baking sheet in panggangan and time it for 7 & a 1/2 minutes, or until browned. (Make sure panggangan is already preheated before adding your bread) After baking your first set, keep an eye on your pita in the oven. You may not need all 7 minutes because the panggangan will be very heated at this point
6. Remove from panggangan and place on cooling rack
The goal is to get your pita to rise in the panggangan like in the last picture.