Homemade Mini Pita Bread Recipe

This Homemade Mini Pita Bread Recipe is perfect for snacks, appetizers, or for small sandwiches.

Made with just five ingredients, this tasty bread is fluffy and light with a slightly chewy texture.

What is Mini Pita Bread ?

Mini Pita Bread is basically a smaller pita bread that can be used dips, appetizers, or for just snacking on.

I like how easy it is to make pita bread in such a functional size..

Have you tried my Vegan Spinach and Artichoke Dip?

That dip is a simple and delicious appetizer recipe made with spinach, artichoke hearts, and cashews. Mini pita bread would go perfect when served with a great tasting vegan dip.

Kosher salt is used in this recipe as it is a larger salt that adds a more intense flavor than regular tables salt. You can find Kosher Salt here.

Why we love homemade pita bread.

This is an easy flatbread recipe that in is made in a unique size. Mini pita bread is also a versatile bread.

Here is what else we like about this recipe.

• It takes just five ingredients to make this recipe.
• The ingredients used to make pita bread are relatively inexpensive.
• You can make the bread in about any small size that works for you.
• Pita bread is tasty enough to eat alone or with a great tasting dip such a Hummus.
• The pocket center of pita bread makes it even more versatile.
• Leftovers can be frozen to enjoy later on.

Ingredients needed to make mini pita pockets.

• Yeast. Use active dry yeast.
• Water.
• Flour. Regular all purpose flour.
• Salt. Use a coarse salt such a Kosher Salt.
• Olive Oil Adds moisture and flavor to this pita bread.

Tips for making the best mini pita bread.

Using fresh ingredients is essential to the success of this recipe. This is especially true for the yeast that is needed to create the famous 'puff' in pita bread.

More helpful tips for you.

1. Regular all purpose flour was used to make my pita bread. For a more chewy texture your can try using bread flour and for 'healthier' twist, whole wheat flour.
2. When measuring out your flour, it should be scooped and leveled or weighed for accuracy.
3. Warm water is used help activate the yeast. 'Warm water' is about body temperature and no warmer than 110°F.
4. You will know that your yeast is working when you see 'foam'. This takes about 10 minutes.
5. This pita bread is baked in an oven for a better 'puff'. For less of a 'puff' you can make your pita on a skillet.
6. If your pitas seem to be baking or turning golden at different rates, you can rotate the baking sheet.

How to make this Homemade Mini Pita Bread Recipe

Prep Time: 40 minutes, add rising and rest time .
Bake Time: 10 minutes .
Servings: 15, depending on how large you make your pitas. .

1. Yeast. In a large mixing bowl, combine together the warm with with a quarter cup of the flour. Then sprinkle your yeast on top of the mixture and set it aside until a foam forms (about ten minutes)
2. Dough. Once the foam has formed you can stir in the remaining flour, the salt and the olive oil. Stir until the dough gets sticky.
3. Knead. Prepare your mixer with a dough hook or dust a clean work area with flour. Then knead your dough until it is smooth and soft, about eight to 10 minutes.
4. Rise. Transfer your dough to a bowl that has been greased and then cover the bowl with a damp cloth. Place the dough in a warm location and allow it to double in size (about an hour) .
5. Prepare. Preheat your oven to 475 and place a rimmed baking sheet into the oven to warm up. The heavier the sheet the better it is for this recipe.
6. Form. On a lightly floured clean work space, transfer your doubled in size dough and give it a quick punch. Then separate the dough into 15 equal sized pieces.
7. Balls. Roll each of the dough pieces into a ball and then dust the entire ball with flour. Cover the dough balls with a clean dish towel and allow the balls to rest for 7 to ten minutes (this helps to relax the gluten). While your dough is resting, cut out 15 pieces of parchment paper that is a six inch square or circle.
8. Roll Out. Place each of the dough balls on a piece of the parchment paper that your just cut out. Then roll or press out each of the dough balls to a five inch circle that is about a quarter inch thick. Cover the rolled out dough balls with a clean kitchen towel and allow them to rest again for another 15 minutes.
9. Bake. Carefully, transfer each of the pitas on their parchment paper to the warm baking sheet. Then bake the pitas until they are well puffed, but not turning brown (about two to three minutes).
10. Cool. Once you remove the pitas from your oven the pitas will collapse, but will still have the pocket inside when cut open.

Expert Tip This recipe is best when oven baked, one baking sheet in the oven at a time. This recipe will most likely have to be made in batches. The pita dough can however, be refrigerated for up to three days or frozen for about a month (bring it to room temperature before baking).

How to store pita bread.

Once it has fully cooled, pita bread should be stored in an airtight container or bag. When properly stored, pita bread should keep for up to two days at room temperature of frozen for up to a few months.

You may also be interested in these recipes.

• Greek Lemon Chicken Soup (Avgolemono)
• Crispy Smashed BBQ Potatoes (vegan, meddiet)
• Chickpea Spinach Curry Dinner (Mediterranean Diet)
• Mediterranean Diet Honey Mustard Chicken
• Red Lentil Dahl Recipe
• Vegan Mushroom and Tofu Pate

Print the recipe for Homemade Mini Pita Bread

Homemade Mini Pita Bread Recipe, a simple and tasty five ingredients bread that is soft and fluffy. Perfect size for sandwiches or snacking.

Please see recipe post for further details on this recipe.