Living in a country quite close to Greece and Turkey, made it impossible for me to love certain traditional dishes from these amazing cultures. Dreamy sweets, olives, citrus, cheese you name it and I’ll love it. I’m a foodie, can’t help it.
But there is one dish (sort of) that almost all southern European cultures share: pita bread! Let’s take a few seconds to nod all together that this ridiculously easy type of bread is just too delicious. And super easy to make.
It comes in different shapes, sizes and combination. From Greece to Turkey or Lebanon, they all love it. Probably because it requires pretty much 0 cooking skills and less than 30 mins to put together.
Related: Best Homemade Pizza Dough
I keep bragging about how easy it is to make pita bread, but it was not easy for the boy and myself to discover the perfect recipe. We tried different ingredients (with yeast, without yeast, with olive oil, without olive oil, etc), different proportions and so on. Let’s say it was quite a journey to discover how to make homemade pita bread. I pretty much all the time go for this no yeast version because I don’t have the patience. But you can try it with yeast any time, no problem.
No-Yeast Pita Bread Recipe
Servings: 2 | Prep. Time: 10 mins | Waiting Time: n/a | Cook Time: 10 mins | Temperature: Medium-Low | Difficulty: Easy
- 80 grams flour of your choice
- 50 ml water
- a pinch of salt
1. Mix all the ingredients together until you get a nice, round ball of dough. It shouldn’t stick, yet it should be soft. Divide the dough into tiny balls, according to how large you want the pitas.
2. Put your trusty pan over the stove and let it get nice and hot. I prefer to use a non-stick pan, but a cast-iron one will do.
3. Using a rolling pin, roll out the ball dough. This will make the pita evenly thick.
4. Place the rolled out pita on the hot pan and let it bake for a couple of minutes on each side.
Told you you don’t need much.
What is really cool about this recipe is that pretty much every type of flour will do. Because there’s no yeast, even rye flour will do (usually beside white flour, the other types will need much more time to rise or they won’t rise too much at all. Trust me. Been there, done that).
You probably noticed I gave you the ingredients for just two portions. That’s not because I’m trying to starve you. But this is the ratio we found to give the perfect dough consistency. So keep the 80 grams flour/50 ml water in mind in multiply it for the desired number of pitas you want. Also, some types or brands of flour might absorb more or less water, so don’t add everything at once.
I prefer to use a non-stick pan for baking them, just because I don’t have a cast-iron pan. But a hot cast iron will do too.
Once the pita bread baked on one side – you’ll notice tiny bubbles forming on the surface – flip it over and let it bake on the other side for 30 seconds or so.
Repeat these steps until you finish the dough.
Make it crispy
If you want your pita crispy, simply don’t cover it.
Make it soft
Right after it’s baked, place the hot pita bread in a fresh kitchen towel and cover it; the steam will soften them and they will be flexible.
And… uhm, yeah. That’s pretty much it. Told you! Ridiculously easy. I feel dumb it took two people so many tries to figure this recipe out. That’s why I decided to share it with you.
Pita bread is a handy recipe to know. You can use it as a side dish, enjoy it with hummus, make wraps with it. You name it; the possibilities are endless. Here are some other recipes that can be used with pita bread:
Do you like pita bread? Are you buying it or baking it at home?