Lebanese Pita Bread Recipe - Authentic and Easy to Make (2024)

Lebanese Pita Bread Recipe - Authentic and Easy to Make

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 8-10 minutes | Servings: 8

Introduction

Lebanese Pita Bread Recipe - Authentic and Easy to Make (1)

Lebanese Pita Bread is a traditional Middle Eastern bread that is enjoyed around the world for its soft and fluffy texture. It is perfect for dipping in hummus, wrapping around falafel, or filling with your favorite sandwich ingredients.

History

Pita bread has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in ancient Mesopotamia and has since spread to various countries in the region. The unique pocket in the bread is created by the high heat of the oven, which causes the dough to puff up and form a hollow center.

Ingredients

2.5 cups of bread flour, approximately
2 tsp of salt
1 tbsp of sugar
1 package of dry yeast
2 tbsp of olive oil
1 cup of hot water (120°F (49°C) - 130°F)
8 x 7-inch squares of aluminum foil

How to prepare

In a large mixing bowl, measure 1 cup of flour and stir in the dry ingredients.
Add the oil and hot water, and mix for about 30 seconds to blend.
Beat vigorously with a wooden spoon for three minutes.
Stir in the remaining flour, 0.5 cup at a time, until the dough becomes a rough, shaggy mass that cleans the sides of the bowl.
If the dough is too moist, add a small amount of flour.
Turn the dough onto a lightly floured work surface and knead with a rhythmic motion of push-turn-fold for about 6 minutes.
Preheat the oven to 500°F (260°C).
Divide the dough into eight pieces and roll each piece into a ball.
Cover the balls with wax paper or a towel and let them rest for 20 minutes.
Flatten each ball into a disk using the palm of your hand.
Using a rolling pin, flatten the dough into a disk about 6 inches in diameter and 0.19 inch thick.
Remember that their thinness is more important than making perfect circles, as irregularity adds charm!
Place each round on a prepared piece of foil, which allows a softer heat to surround the dough.
Carefully place 2 or 3 of the breads (on their foil) directly on an oven rack.
Bake for about 8 minutes, or until they are puffed.
Repeat with the remaining disks.
If a browner crust is desired, place the pitas under the broiler for 2 minutes.
Remove the breads from the oven and wrap them in a large piece of foil.
The tops will fall and there will be a pocket in the center.
Serve warm, or let cool and freeze. Thaw before using.
To reheat, stack several pitas in a pile, wrap them in foil, and place in a 375°F (191°C) oven for 10 to 15 minutes.

Variations

You can add herbs or spices to the dough for a flavored pita bread. You can also sprinkle sesame seeds or za'atar on top before baking for added flavor.

Cooking Tips & Tricks

Make sure to preheat your oven to a high temperature to ensure that the pita bread puffs up properly.

- Rolling the dough into thin disks is key to achieving the perfect texture of Lebanese pita bread.

- Wrapping the baked bread in foil after removing it from the oven helps to keep it soft and moist.

Serving Suggestions

Lebanese Pita Bread is best served warm with hummus, falafel, or grilled meats. It can also be used to make sandwiches or wraps.

Cooking Techniques

The key to making perfect Lebanese Pita Bread is to roll the dough into thin disks and bake at a high temperature to create the signature pocket.

Ingredient Substitutions

You can use whole wheat flour or gluten-free flour in place of bread flour for a healthier or gluten-free option.

Make Ahead Tips

You can make the dough ahead of time and refrigerate it for up to 24 hours before baking. You can also freeze the baked pita bread for later use.

Presentation Ideas

Serve Lebanese Pita Bread on a platter with a variety of dips and spreads for a beautiful and delicious appetizer spread.

Pairing Recommendations

Lebanese Pita Bread pairs well with dishes like tabbouleh, baba ganoush, and grilled kebabs.

Storage and Reheating Instructions

Store leftover Lebanese Pita Bread in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and place in a 375°F oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Lebanese Pita Bread contains approximately 180 calories.

Carbohydrates

Each serving of Lebanese Pita Bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lebanese Pita Bread contains approximately 3 grams of fat.

Proteins

Each serving of Lebanese Pita Bread contains approximately 5 grams of protein.

Vitamins and minerals

Lebanese Pita Bread is a good source of iron and calcium.

Alergens

Lebanese Pita Bread contains gluten from the bread flour.

Summary

Lebanese Pita Bread is a nutritious and delicious bread option that is low in fat and calories. It is a good source of carbohydrates, protein, iron, and calcium.

Summary

Lebanese Pita Bread is a versatile and delicious bread that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy this traditional Middle Eastern bread with your favorite dishes.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Lebanese Pita Bread. It was many years ago, when I was traveling through the Middle East with your grandfather. We were exploring the bustling markets of Beirut, indulging in the sights, sounds, and smells of the vibrant city.

One day, as we wandered through the maze of narrow streets, we stumbled upon a small bakery tucked away in a corner. The aroma of freshly baked bread wafted through the air, drawing us in like a magnet. As we entered the bakery, we were greeted by a friendly elderly man who introduced himself as Ali.

Ali was a master baker who had been making bread for decades. He showed us around his bakery, explaining the process of making traditional Lebanese bread. The highlight of the tour was when he demonstrated how to make his famous pita bread.

I was mesmerized as I watched Ali expertly knead the dough, shaping it into perfect rounds before baking them in a hot stone oven. The pita bread emerged from the oven golden brown and puffed up, with a tantalizing aroma that made my mouth water.

I couldn't resist asking Ali for his recipe, and to my surprise, he agreed to share it with me. He handed me a piece of paper with the ingredients and instructions written in beautiful Arabic calligraphy. I thanked him profusely, knowing that I had just stumbled upon a treasure trove of culinary knowledge.

When we returned home, I couldn't wait to try out the recipe for myself. I gathered the ingredients and set to work in my own kitchen, following Ali's instructions to the letter. As the pita bread baked in the oven, the familiar aroma filled the air, bringing back memories of our time in Beirut.

When the pita bread emerged from the oven, I was delighted to see that it looked just like Ali's. I couldn't wait to taste it, and as I took my first bite, I was transported back to that small bakery in Beirut. The bread was soft, fluffy, and delicious, with a slight smoky flavor from the stone oven.

I was overjoyed to have mastered the art of making Lebanese pita bread, thanks to Ali's guidance. I made it a point to bake a batch of pita bread every week, sharing it with family and friends who marveled at its authenticity.

Over the years, I have made some tweaks to Ali's original recipe, adding my own personal touch to make it uniquely mine. I have also passed down the recipe to your mother, who has carried on the tradition of making Lebanese pita bread in our family.

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