If you like your pita bread to be soft, fluffy and light, then this is a super easy pita bread recipe. I always wondered if it is worth making pita bread at home until I started baking them at home. The home baked ones are super soft and fills the house with warm, fragrant bread smell.
The first time I ate a ‘puffed’ pita was around 10 years ago in Cairo. Our flight was delayed, and we reached our hotel extremely late and decided to have a quick meal. The pita’s that were served were puffed up like a balloon! One bite of that pita and I knew I could never go back to eating the store-bought pitas.
Over the years, I have had lots of failed attempts at making a soft and fluffy pita at home. I have spent a lot of time researching what makes the pita puff and how to make them soft. Finally, lots of tries and failed attempts and I think I have nearly mastered the art of pita baking.
I always feel pita is a close relative of a ‘phulka’ which is an Indian bread. Although flat in appearance, they are designed to puff up during baking/cooking and then sink, creating a hollow soft interior for soaking up the sauces and dips.
Serve homemade pita bread as part of a spread comprising of Houmous, Roasted Aubergine Houmous, Falafel, Lebanese Batata Harra, Labneh with Roasted Tomatoes, Saksuka or Cacik.
