I’ve said it before, and I’ll say it again – nothing trumps homemade bread! This pita recipe has surpassed any others that I’ve come across! It’s soft, healthy, and fresh. It hasn’t been sitting on a shelf waiting to be taken home! #ilovecarbs
I’ll get to the point because I know we’re all scrambling this week. Serve with fresh hummus, serve with curry, guacamole, or make personal pita pizzas (try saying that five times fast). It’s an essential recipe that you can whip out to make any home cooked meal even better.
It does require a little patience while the dough rises – like any bread does, but the dough produces eight lighter-than-air pitas that will last up to a week if stored in an airtight container.
Tip: even within an airtight container, keep them wrapped in a clean tea towel and they’ll stay soft. To make these pitas even healthier, you can omit the brush of butter.
So many people ask me; why make homemade bread? It’s so much easier (and probably cheaper) to buy a loaf or an 8 pack of pita bread. While I admit that I usually buy bread/pita; time permitting, I will always opt to make things at home to control what goes into them. Store bought bread often has a lot of sugar in it. I’m sure everyone will also agree that freshly baked bread has a completely, wonderfully different taste.
- 1 cup warm water
- 2 tablespoons honey
- 1 envelope instant yeast
- 3½ cups all purpose flour + more for kneading
- 2 teaspoons salt
- ½ teaspoon baking powder
- 1 egg
- ¼ cup yogurt
- 1 tablespoon melted butter
- cilantro, chopped to garnish (optional)
- In a small bowl, pour 2 tablespoons of honey into 1 cup of water and stir until dissolved
- Add one envelope of yeast to honey and water mixture and stir to combine. Set aside for 5 minutes (it will foam)
- In a large bowl, mix together flour, yogurt, salt, baking powder, and egg. Pour in yeast mixture and use a rubber spatula to combine
- Once dough is semi-combined, turn out onto a lightly floured surface and knead for 5-8 minutes. The dough will be a little sticky, but elastic
- Add a little olive oil to the sides of the large bowl you were using and place the ball of dough in the bowl and cover with a paper towel. Set aside in a warm place and let rise for 45 minutes - 1 hour. The dough should double in size
- Melt your butter in the microwave and set aside
- Flour a rolling pin and your surface and wait until dough has finished rising
- Transfer dough to the work surface and cut into 8 pieces. Roll each piece into a ball and roll out into a circular shape about ¼ of an inch thick
- Brush dough lightly with melted butter on each side
- Heat a large pan over medium-high heat
- Add each piece of the rolled-out dough to the pan and cook for 1 minute and starts to bubble, flip the dough with a spatula and cook on the second side for another minute, or until the bottom is golden.
- Then transfer the naan to a separate plate. Repeat with each rolled out piece of dough
- Garnish with cilantro, if desired.