Homemade Pita Bread
This week we are taking a break from pizza and really taking advantage of the Pizzeria Pronto® Outdoor Pizza Oven's versatility. We have cooked steak, nachos, deep dish pizza, flatbread, and over a thousand pizzas in our outdoor oven, but for the first time last week we decided to try a new favorite - homemade pita bread.
Homemade pita bread is nothing like your flattened and cold store-bought pita. Warm, fresh, and fluffy this homemade recipe really tastes like something entirely authentic!
For our recipe, we pulled out all the stops. We made two traditional pita bread dips and our own pita dough from scratch before cooking it on high heat on the Pizzeria Pronto®. We removed the top off of the Pronto and cooked the pita directly on the baking stone at around 500 F. This allowed us to watch the pita very closely and make sure the layers of dough separated before flipping to get the classic pita bread air pocket inside.
Dipping Sauce 1.
Labneh with Za’atar Seasoning
- 32oz greek yogurt
- 6 “ piece of string
- One bunch of fresh oregano
- 2 tablespoons of sumac
- 1 tablespoon of toasted sesame seeds
- Extra virgin olive oil
Lay cheesecloth on a clean work surface. Scoop the Greek yogurt out of the container and place it in the center of the cheesecloth. Bring the sides of the cheesecloth up so that the yogurt is fully covered. Using the string, tie the cheesecloth into a ball and hang on a large spoon.
Place the yogurt inside of a pot or bowl making sure that the spoon is resting on the rim of the pot and that the yogurt doesn’t touch the bottom of the container. Place the pot and yogurt in the fridge for 24 hours. Before serving, chop the oregano leaves and combine with the sumac and sesame seeds. Remove the yogurt from the cheesecloth and place in a bowl and season with salt to taste. Sprinkle the herb mixture over the top and drizzle with olive oil.
Dipping Sauce 2.
- 2 cans of garbanzo beans
- ¼ cup of extra virgin oil
- 2 cloves of garlic
- 1 lemon
- ¼ cup of picked parsley leaves
Strain garbanzo beans reserving one-quarter of the liquid. Peel the lemon making sure not to get too much of the pith and set aside. Juice the lemon into a blender and place the garlic, olive oil, bean liquid and beans reserving ½ cup of beans for later use. Blend the mixture until smooth and season to taste with salt. Roughly chop the parsley, julienne the lemon peel and add them to the reserved garbanzo beans. Stir in some olive oil into the herb mixture. Spoon the bean mixture over the hummus and serve.
Pita Bread Recipe
- 3 cups of all purpose flour
- 1 cup of water
- 2 tablespoons extra virgin olive oil
- 1.5 teaspoon salt
- 1 packet of instant yeast
Combine all dry ingredients in a stand mixer with a dough hook and stir to evenly combine. Turn the mixer to low and slowly pour in the water followed by the olive oil. Turn the mixer to medium and knead until the smooth and elastic. Place the dough in an oiled bowl and cover. Let the dough rise for 1 hour or until it has doubled in size. Divide the dough into 8 to 10 portions. Roll the portions into balls so that the outside of the balls are smooth.
Make sure to keep the seam side down and roll out all of the portions to ¼ of an inch thick. Cover and allow to rest. Remove the hood and top stone of your Pizzeria Pronto®. Heat the stone on medium to medium-high. Alternatively, you can cook on a pizza stone in your oven at 500° F. Place the dough on the stone with the seam down until the dough puffs and then flip to cook on the other side, about 2 minutes per side. It may be necessary to adjust heat if the dough is browning too much before the dough puffs up. Cover cooked pitas with a towel to steam while cooking the other pieces.
For perfect pita and pizza at home try our best selling oven or pizza stone.
Pizzeria Pronto® Outdoor Pizza Oven
Best Selling 20" Pizza Stone
For other fun recipes check out:
If you tried out pita bread on your Pronto® or in your own oven I would love to see on Instagram @_pizzacraft or #pizzacraft. Next week will choose our favorite pizza or pita to feature right here on the blog!