Okay, I’ll admit it. I love bread. It’s one of my primary food weaknesses. That and sweets. I love this sun-dried tomato pita bread recipe in particular because it comes together so quickly in terms of baking (just 2-3 minutes per side) and uses ingredients that you likely already have in your pantry. If you don’t have the sun-dried tomatoes, that’s okay. It would still be good without them. I wanted to dress it up a bit and add a little more color and flavor.
To be honest, I made this bread on a whim. I had recently made some whipped feta to put on burgers and that put me in a Greek frame of mind. And seeing that I love bread, making pita just seemed like the right thing to do.
This is a surprisingly hearty and substantial flatbread. Don’t think you are limited to using it only to make a gyro either. Top it with your favorite pizza sauce and toppings and you have a nice (and easy) pizza. Cut it up and toast it and you have a nice accompaniment to your favorite hummus.
Of course it’s great for making gyros too. I will share my favorite gyro recipe with you next. Stay tuned!
Homemade Pita Bread with Sun-Dried Tomatoes
- 1 envelope active dry yeast
- 2 teaspoon salt
- 1 tablespoon sugar
- 4 cups white all-purpose flour
- 1-1/2 cups water warmed to 105 to 110 degrees F
- 1 tablespoon olive oil
- 1/2 cup chopped sun-dried tomatoes in oil
- Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let stand for 10 minutes to proof. Yeast is active and ready when it bubbles and forms a film of foam on the top. Dissolve the salt in the remaining warm water.
- Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.With your hands blend it into a dough. You may need a bit more or less water depending on your flour. When the dough begins to pull away from the side of the bowl it's ready for kneading.Lightly flour a large cutting board or your clean counter top (I like to knead on a piece of marble tile), pour the dough out on to the floured surface and knead for 10-15 minutes until smooth.Pour the oil and sun-dried tomatoes over the dough and knead until the oil is absorbed and tomatoes are evenly distributed.
- Cover the bowl with plastic wrap and a towel and set in a draft free area to rise until double in bulk (about 1.5 to 2 hours)
- Preheat the oven to 350°F (177°C).Cut pieces of dough, egg size or larger, depending on the size of the pita desired. Shape them into balls with your hands and roll them out over a lightly floured board to 1/4 inch thickness.Set 2-3 pitas on a lightly oiled cookie sheet and bake them on the lower rack of the oven 2 to 3 minutes per side.Serve warm or at room temperature. You can freeze any leftovers.