This post contains affiliate links. Please see our disclosure policy.
This easy Pita bread is a great flatbread that can be used anywhere. Fill up the flat breads with patties, roasted veggies or blackened tempeh, slice the bread into bite size pieces to use with soups and dips and just about anything.
I like the with yeast Pita as it rolls out much easier, puffs up easier and stays soft! This dough can also be baked into dinner rolls or buns. Shape into rolls after the first rise. Spray water on the rolls. Sprinkle sesame seeds and le tit rise for 15 minutes. Bake at 350 degrees F for 17 to 19 minutes.
See a Yeast-free Flatbread here.
Steps:
Roll the dough balls out. Cook over a hot skillet until bubbly.
Flip and cook the other side for a few seconds.
Then place on the gas stove to puff up.
Vegan Pita Bread Recipe
Allergen Information: Free of Dairy, egg, corn, nut, soy. See Yeast-free Flatbread here.
Ingredients: Makes 10 or more pita breads
1/2 tsp active yeast
3/4 cup warm water
1/4 tsp sugar
1/3 tsp salt
1/2 cup wheat flour
1 cup unbleached white flour or all purpose flour
1 tbsp oil
Wheat flour for dusting and rolling
Method:
In a bowl mix the yeast with warm water and sugar. Let it sit for 2 minutes.
Then mix salt in the flours and add to the yeast bowl. Add oil and knead into a soft dough. Knead only until well combined. 1 to 2 minutes. Cover the bowl with a towel and let it rise until doubled. 1 hour or longer depending on ambient temperature.
Use a tablespoon of flour, punch down the dough and knead for a few seconds to smooth it out. Divide the dough into 10 or more equal sizes balls. Using flour, roll each of the balls out to 5 to 6 inch circles. Cover with a towel.
Cook on the skillet:
Heat a skillet over medium high heat. Place the rolled out flatbread on the skillet and cook for 1 to 2 minutes or until bubbles start to appear. Flip and cook for another 1/2 to 1 minute. Then place the flatbread on the open flame. Keep moving it and flipping it every few seconds until puffed and golden.
Bake in oven:
Pre-heat oven to 450 degrees F and place a large pizza stone or thick baking sheet in the oven to heat up for atleast 20 minutes.
Place the rolled out breads 3 to 4 at a time depending on the size of the stone. Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven doesnt get hot enough and pita breads take too long to puff up.
Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up if they were rolled out evenly. Store wrapped in kitchen towel for the day and refrigerated for upto 5 days.
Vegan Pita Bread Recipe
Ingredients
- 1/2 tsp active yeast
- 3/4 cup warm water
- 1/4 tsp sugar
- 1/3 tsp salt
- 1/2 cup wheat flour
- 1 cup unbleached white flour , or all purpose flour
- 1 tbsp oil
- Wheat flour for dusting and rolling
Instructions
- In a bowl mix the yeast with warm water and sugar. Let it sit for 2 minutes.
- Then mix salt in the flours and add to the yeast bowl. Add oil and knead into a soft dough. Knead only until well combined. 1 to 2 minutes. Cover the bowl with a towel and let it rise until doubled. 1 hour or longer depending on ambient temperature.
- Use a tablespoon of flour, punch down the dough and knead for a few seconds to smooth it out. Divide the dough into 10 or more equal sizes balls. Using flour, roll each of the balls out to 5 to 6 inch circles. Cover with a towel.
- Cook on the skillet:
- Heat a skillet over medium high heat. Place the rolled out flatbread on the skillet and cook for 1 to 2 minutes or until bubbles start to appear. Flip and cook for another 1/2 to 1 minute. Then place the flatbread on the open flame. Keep moving it and flipping it every few seconds until puffed and golden.
- Bake in oven:
- Pre-heat oven to 450 degrees F / 230ºc and place a large pizza stone or thick baking sheet in the oven to heat up for atleast 20 minutes.
- Place the rolled out breads 3 to 4 at a time depending on the size of the stone.Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven doesnt get hot enough and pita breads take too long to puff up.
- Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up if they were rolled out evenly. Store wrapped in kitchen towel for the day and refrigerated for upto 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy and easy to make! Worked perfectly with instant yeast and at high altitude (7,000 feet). Loved the stovetop method so I don’t have to turn on the oven in the summer!
Hi Richa…love your recipes…just wanted to know can we use Instant yeast instead of Active yeast and also how much?
Thanks 😊
Same amount
Hi Richa! Can I use only all-purpose flour instead of wheat flour?
Yes
Can I use oat flour instead of the white flour?
Not in this recipe, use my gluten free flatbread recipes
Thankyou Richa for your recepies. can you pls let me know a yeast substitute. My child has a yeast allergy. Why do we need to use yeast?
Sorry typo error on your name. Apologise. Kindly let me know a yeast substitute. Why is it necessary?
Thankyou Socha for your recepies. can you pls let me know a yeast substitute. My child has a yeast allergy
try this one https://fettabbau-trim.today/2015/04/vegan-yeast-free-flatbread-and-pita-bread.html%3C/a%3E%3C/p%3E
thanks. And substitute to gluten in this recwpie would be? she has gluten allergy too
try this. no yeast and no gluten https://fettabbau-trim.today/2019/01/gluten-free-cauliflower-flatbread-grainfree.html%3C/a%3E 🙂
Amazing! Thanks a ton. Just curious. why is yeast needed in recepies?
I made this once before on the stovetop and I really liked it! This time I’ll be trying in the oven. Just a quick question: after I roll the breads out can I stack them on top of one another or will they most likely get stuck together? I have very limited kitchen space but would like to roll out in advance. I don’t generally use parchment paper, so I don’t have any of this on hand.
They can be stacked if you dust them. Dust them lightly with flour after rolling and stack.
Great I’ll try this Thanks.
Can one commit the sugar?
yes, use 1 tsp flour instead with the yeast. Yeast needs some carbs to activate.
Is there an alternative way to “puff up” these breads if I dont have a gas burner?
Yes, use a kitchen towel and press on the flatbread when it has bubbles on the skillet. The pressing will allow the bubbles to keep moving and expanding , see https://www.youtube.com/watch?v=gDftiXWkdOg
That was really helpful, thank you!!