Allergy Friendly Homemade Pita Bread Recipe with or without Sourdough Discard Free From Peanut, Tree Nut, Soy, Egg, Dairy
Appetizers & Sides, Breads & Muffins, Recipe, Snack

Homemade Pita Bread Recipe

Pita Bread Main Ingredients

Pita bread is made with just a few basic ingredients that most people will have stocked in their pantry.

Honey *Maple syrup may be used instead of honey

Salt

Olive Oil

Active Dry Yeast

Flour

Water

Pita Bread Making Process

Once you mix your dough, and let it rise, you will form dough balls and roll them out. Then it’s as simple as rotating them through the oven on a cookie sheet bake and puff up for just a handful of minutes, with one flip halfway through baking. That’s it!

Dividing into 12 balls of dough, and rolling out to 1/4” thick circles

Versatile to Make with Sourdough or Without

You can make these using sourdough discard, or using flour and water as called for in the recipe. I have a note in the recipe if you are using sourdough discard.

Baking 2 at a time and flipping after a couple minutes each side

What to Serve with Pita Bread

We love to serve pita bread with hummus as an appetizer or snack. You can also use it as a garnish for salads instead of croutons, or alongside a warm yummy bowl of soup. Consider subbing it in instead of chips, and also using to make your favorite savory sandwiches and wraps with this homemade pita bread instead of traditional sliced bread, tortillas, or other sandwich makings. Stuff it like a taco with grilled chicken and vegetables. The possibilities are endless.

Homemade Pita Bread

Make this simple recipe that is free of the top 9 allergens except wheat. Recipe includes sourdough starter ingredient instructions as well as made without sourdough.

Course Appetizer
Cuisine Mediterranean
See also  Allergy Friendly Rolo Pretzel Turkey's

Ingredients

  • 1 cup hot water *If not using sourdough discard increase water to 1 1/2 cup
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 tablespoon active dry yeast
  • 1 cup unfed starter *Optional see water and flour notes if not using sourdough discard
  • 1 cup all-purpose flour *If not using sourdough discard increase all-purpose flour to 1 1/2 cup
  • 1 1/2 – 2 cup whole wheat flour *Start off with 1 1/2 cup whole wheat flour, using remaining 1/2 cup for kneading dough as needed

Instructions

  1. Preheat oven to 450ºF.

  2. In a small mixing bowl add honey, salt, olive oil, and yeast to hot water. Stir and let sit for 5 minutes to allow yeast to proof.

  3. In a large mixing bowl combine water yeast mixture with all-purpose flour, and whole wheat flour. Stir until well combined, and then turn out onto a lightly floured surface.

  4. Knead dough just until dough is smooth. Place in a clean and lightly oiled bowl. Cover with a kitchen towel and set on a counter away from any drafts to allow to rise for 1-1.5 hours, or until doubled in size.

  5. Punch down dough, and divide into 12 equal pieces.

  6. Roll pieces into balls, and then on a lightly floured surface, rollout each one to about 1/4" thick.

  7. Place lightly greased baking sheet into oven for 5-10 minutes to allow it to become hot.

  8. Place 2 rolled out dough pieces a couple inches apart on a heated baking sheet.

  9. Return baking sheet to oven and allow to bake for 2-3 minutes, until pita bread puffs up.

  10. Remove baking sheet, and using metal tongs, or a spatula, flip each pita bread to allow to bake an additional 2 minutes on reverse side.

  11. Remove baked pita bread, place on a plate to cool, and repeat with remaining pita bread dough.

See also  Allergy Friendly Mummy Bars | Biscoff Mummies

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.