Here’s a Fluff ‘n’ Stuff Pita Bread recipe that’s soft, pillowy, and perfect for any meal. This homemade pita will rise beautifully and be perfect for stuffing with your favorite fillings!
Ingredients:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (about 110°F/43°C)
- 1 tsp sugar
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 1/2 tsp salt
- 2 tbsp olive oil (plus extra for greasing)
Instructions:
- Activate the yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This means the yeast is active!
- Mix the dough:
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil. Stir with a wooden spoon until the dough begins to come together.
- Knead the dough:
- Turn the dough out onto a floured surface. Knead for about 8-10 minutes, adding small amounts of flour if needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First rise:
- Grease a large bowl with a little olive oil. Place the dough in the bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 1-1.5 hours or until it doubles in size.
- Preheat your oven:
- While the dough is rising, place a baking stone or an inverted baking sheet in the oven and preheat to 475°F (245°C). This will ensure the pitas get a nice puff.
- Shape the pitas:
- Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball and then roll it out into a 1/4-inch thick round (about 6 inches in diameter) on a lightly floured surface. Don’t worry if they’re not perfectly round—imperfection is part of the charm!
- Bake the pitas:
- Carefully place the rolled-out dough onto the preheated baking stone or inverted baking sheet. Bake for 3-5 minutes or until the pitas puff up and are lightly golden. The high heat will cause the pitas to “fluff” up and form that signature pocket.
- Cool and serve:
- Once the pitas are done, remove them from the oven and place them on a clean kitchen towel to cool slightly. This will keep them soft and prevent them from becoming too crusty.
Tips for Perfect Fluff ‘n’ Stuff Pita Bread:
- High Heat is Key: The high temperature is crucial for the pitas to puff up properly. If you don’t have a pizza stone, you can use a regular baking sheet, but make sure it’s preheated.
- Don’t Over-roll: Roll the dough to about 1/4 inch thick, but don’t press too hard. This allows the pitas to puff up without being too dense.
- Serve Fresh: Pitas are best served warm and fresh. You can store them in a plastic bag for a day or two, or freeze them for longer storage. Reheat them on a hot pan to bring back the softness.
Enjoy your Fluff ‘n’ Stuff Pita Bread warm with dips, falafel, shawarma, or any of your favorite fillings! 🌯
