Pita Bread

Bread is the most constant food in the whole of Scripture, and the soft, pocketed pita is its most familiar form. When three visitors arrive at Abraham’s tent, his first act of hospitality is to have bread baked from the finest flour - quickly, generously, on the spot. That is exactly the kind of bread this recipe makes: simple flour, water, oil and a little honey, baked hot so each round puffs into a warm pocket.

Homemade pita is far better than anything from a packet, and surprisingly easy. A hot oven does most of the work, the dough rising into a balloon in minutes. Use it to scoop hummus, wrap falafel or simply tear and share at the table.

Ingredients

• 3 cups bread flour or whole wheat flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon honey

Instructions

1. Stir the honey into the warm water, sprinkle over the yeast and let it stand for 10 minutes until foamy.
2. Mix the flour and salt in a large bowl. Pour in the yeast water and olive oil, then knead for about 8 minutes until smooth and elastic.
3. Cover and let rise in a warm place for about 1 hour, until doubled.
4. Divide into 8 pieces, roll each into a ball, then roll out into rounds about 1/4 inch thick. Rest for 15 minutes.
5. Heat the oven to 475F (245C) with a baking stone or upturned tray inside.
6. Bake the rounds 2 or 3 at a time for 4 to 5 minutes, until puffed and just set. Wrap in a clean cloth to keep them soft.

The Story Behind This Recipe

In the world of the Bible, bread was not a side dish but the heart of the meal - so much so that "bread" often simply meant food itself. It was baked fresh each day on hot stones or in a clay oven, flat and quick because there was rarely time or fuel for anything elaborate. Abraham’s rush to have bread made for his guests captures how central, and how immediate, this act of baking was.

The pocket that gives pita its name is a small miracle of steam: as the thin round hits fierce heat, the surface sets and the moisture inside bursts the layers apart. The result is a bread made to be torn and dipped, to carry stew or wrap a handful of herbs and beans. It is the same bread that has fed the region for thousands of years.

Nutrition (estimated, per serving)

Per serving	Value
Calories	170
Protein	5g
Carbohydrates	32g
Fat	3g
Fiber	2g

This page may contain affiliate links. If you buy through them, we may earn a small commission at no extra cost to you - it helps us keep these recipes free.