Sun-Dried Tomato Pita Bread

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

Heavenly Home Cooking

Easy and delicious homemade pita bread with sun-dried tomatoes to complement your favorite gyro fillings perfectly. Easy to make with only 7 ingredients that you probably already have in your pantry.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 3 mins

Total Time 2 hrs 18 mins

Course Baked Goods/Breads

Cuisine Greek

Servings 6 pitas

Calories 355 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

Calories: 355kcalCarbohydrates: 68gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 803mgPotassium: 244mgFiber: 3gSugar: 2gVitamin A: 118IUVitamin C: 9mgCalcium: 17mgIron: 4mg

Keyword easy recipe

Tried this recipe?Let us know how it was!