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I have been baking a few different bread recipes recently, and I think it’s because I am craving a variety. If we want anything other than white rolls or plain sliced bread here, the only option is to make it ourselves; there simply is no variety whatsoever. These pitas are not only easy, but they're even versatile too. Try them with some falafel, as the base for a vegan pizza, or even in place of sandwich bread. Delicious!

Homemade Pita Bread [Vegan]

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Serves

6

Ingredients You Need for Homemade Pita Bread [Vegan]

  • 1 1/2 cups wholemeal flour
  • 1 1/2 cups plain flour
  • 1 Tbsp instant dried yeast
  • 1/2 Tbsp salt
  • 1 Tbsp olive oil
  • 1 1/4 cups warm water

How to Prepare Homemade Pita Bread [Vegan]

  1. In a large bowl mix the flours, instant yeast and salt, then drizzle in the olive oil
  2. Add 1 cup of warm water and start to mix and knead into a dough, adding a little more water as needed. Turn out on a lightly floured surface and knead for 10 minutes until you have a very soft but not sticky dough.
  3. Place back into a lighly oiled bowl and cover with a damp tea towel. Leave to rise for 1 1/2 hours.
  4. Divide dough into 6 and roll into smooth balls. Cover and let sit for 10 minutes while you preheat the oven.
  5. The key to making pita bread is a very hot oven, so make sure your oven heats to 475°F.
  6. Roll the dough balls out to 1/4 inch thick ovals, then place on a lightly floured baking sheet. (I cook just two at a time).
  7. Place baking sheet contain two of the dough ovals in oven and bake for 4-5 minutes, flip them over and bake for another 2 minutes until browned.
  8. They should have puffed up and will be full of steam so be careful as you set them aside to cool. Continue to bake the rest of the dough ovals the same until you have pitas.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Josephine Watmore

    See My Recipes

    Desserts and dinners that really know how to please a crowd.

    I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.

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