Nothing compares to the smell of a fragrant, golden, warm pita bread. Just ask Cape Town foodie Jean Carlo Ongansie (37).
If you have ever wondered if it was worth making fresh pita bread at home, Ongansie’s recipe will silence that doubt.
If you like your pita bread soft and fluffy then this easy recipe is just for you. The perfect pita bread made easy!
1kg all-purpose flour
3 tsp sugar
2 tsp salt
1 tsp baking powder
2 ½ cups of water
- In a large mixing bowl whisk together flour, yeast, sugar, salt and baking powder until everything is combined.
- Add water.
- Mix the water with the dry ingredients with your hand or a hand/stand mixer with a dough hook. Once all the ingredients and water are combined, transfer the mixture to a lightly floured surface and knead for approximately 5mins. Lightly coat the sides of the mixing bowl with oil and dab the dough with the oil in the bowl to prevent the dough from getting stuck to the sides. Cover with cling wrap and towel. Allow to rise for 2 hours or until double in size.
- Knead the dough again.
- Cut the dough into 8 equal pieces and roll the pieces into balls.
- Cover the balls with a towel and let them rest for a few minutes while you turn the baking tray upside down in the oven turn it all the way up. Leave the baking tray on the lowest height level in the oven while heating it up. You want the tray to be hot when placing the rolled-out dough on it.
- Roll out the dough balls into the form a small pizza. You can use your hand or a rolling pin, your choice.
- Place the rolled-out dough on the upside-down baking tray in the oven. No need for baking paper or oiling the baking tray, place it on the bare baking tray.
- Allow to bake until puffed up like a balloon and golden brown, max 5mins. Do not leave the oven unattended. Your breads might burn.
- Remove the breads from the oven and you can stuff them with the filling of your choice.
- Adding baking powder to the mixture is what makes a perfectly soft pita bread.
- The longer the dough proofs, the better the pita.
- It is important to allow the dough to rest between stages.
- Do not overwork the dough when rolling it out.